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Orange Bundt Cake

Irresistible Orange Bundt Cake with Zesty Glaze Bliss

This moist Orange Bundt Cake with zesty glaze is a delightful treat for any occasion, offering a citrusy explosion of flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Sugar Sweetness is key; can use granulated but adjust based on desired sweetness.
  • 2 tbsp Orange Zest Adds vibrant flavor; substitute with lemon or lime zest for a twist.
  • 1 cup Fresh Orange Juice Provides moisture; approximately 6-8 oranges needed.
  • 3 large Eggs Contributes structure; flax eggs for vegan option.
  • 1.5 tsp Vanilla Extract Use pure for the best taste.
  • 0.25 tsp Almond Extract Adds depth; omit if allergens are a concern.
  • 1 cup Vegetable Oil Ensures moisture; olive oil is a great option.
  • 2.5 cups All-Purpose Flour Use gluten-free blends with adjustments.
  • 1.75 tsp Baking Powder Essential leavening agent.
  • 0.5 tsp Baking Soda
  • 1 tsp Salt Balances sweetness.
For the Syrup
  • 2 oranges Orange Peels Use only the peels.
  • 0.5 cup Water Substitute with orange juice for added flavor.
  • 0.5 cup Granulated Sugar Adjust based on preferred sweetness.
For the Glaze
  • 1 tbsp Butter Can use margarine for a dairy-free option.
  • 1.25 cups Powdered Sugar Adjust for taste.
  • 2 tbsp Heavy Cream Replace with non-dairy cream options if desired.
  • 1 tbsp Additional Orange Zest Optional but recommended.
  • 1-2 tbsp Orange Juice Elevates flavor.

Equipment

  • Bundt pan
  • stand mixer
  • Medium bowl
  • spatula
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, rub together the granulated sugar and orange zest until fragrant, about 2 minutes.
  2. In a stand mixer, combine the fresh orange juice, eggs, vanilla extract, almond extract, and zested sugar. Mix for 3-4 minutes until pale and fluffy.
  3. Sift together the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Fold gently until combined.
  4. Preheat your oven to 350°F (175°C) and prepare the bundt pan by spraying or greasing it.
  5. Pour the batter into the prepared bundt pan, tapping gently to remove air bubbles.
  6. Bake for 50-60 minutes until a toothpick comes out clean and the top is golden.
  7. While baking, prepare the syrup by combining orange peels, orange juice, water, and sugar in a saucepan and simmer for 5-7 minutes.
  8. After baking, cool the cake in the pan for 15 minutes, prick the top, and pour the syrup evenly over it.
  9. Let the cake cool for about 10 minutes before inverting onto a cooling rack.
  10. Whisk the glaze ingredients together until smooth, adjusting with cream or juice if needed.
  11. Once cooled, drizzle the glaze over the cake for a beautiful finish.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 1mg

Notes

Fresh ingredients will elevate the flavor of the Orange Bundt Cake. Ensure to grease the pan thoroughly to prevent sticking.

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