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Orange bundt cake baked golden brown, dusted with powdered sugar
Classic orange bundt cake with soft crumb

Glazed Orange Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
This Bundt cake is a textbook example of a creamed batter. The goal is a dense but moist crumb. The acidity of the orange juice reacts with the alkalinity of the baking powder to produce carbon dioxide, lightening the batter, while the fat (butter) and sugar ensure softness. The real flavor bomb lies not in the juice, but in the orange zest oil.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 10 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bundt pan (9-10 inch)
  • Electric mixer
  • Sifter
  • Zester

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (175°C). Thoroughly grease the Bundt pan with butter, then dust with flour. Tap out the excess.

Tip: If you refrigerate the buttered pan for 5 minutes before flouring, the butter sets, creating a thicker, more even protective layer.
2 ✓

Grate the orange zest directly onto the sugar. Cream the soft butter with the orange sugar and vanilla until pale and fluffy (approx. 5-6 minutes).

Tip: The friction of the sugar crystals 'releases' the orange oil from the zest, creating a much more intense flavor than just stirring it in.
3 ✓

Add eggs one by one. Beat for 1 minute after each addition until you get a uniform emulsion.

Tip: If the eggs are cold, the butter may curdle (look grainy). If this happens, a tablespoon of flour helps restore the emulsion.
4 ✓

Sift together flour, salt, and baking powder. Juice the oranges (approx. 1/4 - 1/3 cup) and mix with the milk.

Tip: Don't worry if the acidic juice curdles the milk slightly; it won't show in the cake.
5 ✓

Using a spatula or low speed on mixer, add the flour mixture and liquid alternately to the butter base (flour-milk-flour). Mix only until just combined.

Tip: Overmixing strengthens the gluten, making the cake tough and chewy instead of tender.
6 ✓

Smooth the batter into the pan and bake for 40-45 minutes. Check with a toothpick.

Tip: If the top browns too quickly (due to sugar in the orange), cover loosely with foil after 30 minutes.

Recipe FAQ

Why did the top crack?
This is normal for Bundt cakes, and even desirable for a rustic look. It indicates the center was still rising after the crust had set.
Why is it bitter?
You likely grated the white pith (albedo) of the orange. Only use the orange outer layer (flavedo)!

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 10 tbsp Unsalted Butter (room temperature, plus more for greasing)
  • 3 large Eggs (room temperature)
  • 1/2 cup Whole Milk
  • 2 1/2 tsp Baking Powder
  • 2 whole Oranges (zest and juice)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 tbsp Flour (for the pan)