No Easter celebration is complete without Orange Bundt Cake! This orange cake is a fruity spring delight, bursting with the fresh flavor of oranges, making it not only delicious but also refreshingly delightful.
The addition of the sweet and tart lemon glaze and chopped pistachios provides the perfect finishing touch, creating a dessert that’s simple yet elegant and absolutely delicious. It stands as one of my favorite Easter desserts!
You can enjoy a slice of this wonderfully citrusy cake with a cup of tea or coffee. This simple cake has a royal look and is perfect for any special occasion, such as Easter, Mother’s Day, or dinner parties.
If you have tried my Orange Chocolate Bundt Cake, Chocolate Loaf Cake With Pears, Tiramisu Bundt Cake, Rhubarb Cake and Pumpkin Walnut Cake recipe, you will love this one too.
WHY YOU WILL LOVE THIS ORANGE BUNDT CAKE
- Easy to Bake: This orange Bundt Cake is super easy to bake and anyone can follow the step-by-step instructions and get a perfect cake.
- Simple Ingredients: You need some basic ingredients to put this cake together.
- Texture: This cake has a beautiful golden crust, fluffy yet dense and moist crumb and loaded with fresh citric flavor.
- Lemon Glaze: Adds a tangy flavor and sweetness to this cake.
INGREDIENTS
Here is a quick overview of what ingredients you will need. For the full list of Ingredients, check out the recipe card below.
- All-Purpose flour – weigh in the flour using a digital scale.
- Potato starch
- Salt – It gives a nice contrast to the sweetness of the cake.
- Baking powder – Be sure to use an aluminum-free baking powder to prevent the cake from turning blue or discolouring.
- Eggs – Use large eggs at room temperature.
- Sugar – Adds sweetness in the cake.
- Unsalted butter – Use unsalted and melted butter for this recipe.
- Orange Juice and Zest – I prefer fresh squeezed orange juice for the best flavor. First, you can peel the zest from the oranges and then squeeze the oranges to get the fresh juice.
- Alcohol – The alcohol does bake out of the cake so very few traces of alcohol are consumed while eating the cake. The alcohol actually tenderizes gluten, making the crumb of the cake more tender and dense, and adding moisture to the cake.
- Lemon Glaze – It requires confectioners’ sugar and lemon juice. Making the lemon glaze is super easy, and makes the cake more delicious and moist.
HOW TO MAKE THIS ORANGE BUNDT CAKE
- Preheat oven to 350 degrees Fahrenheit / (180° C). Brush a 12-cup bundt pan with soft butter, covering every angle and surface, and coat with flour. Tap the pan over the sink to remove any excess flour.
- Sift together the all-purpose flour, potato starch and baking powdering in a bowl. Whisk together and set aside.
- In a medium bowl, combine orange zest, freshly squeezed orange juice and add 20 ml of vodka. Set aside.
- Separate egg whites from egg yolks.
- Using a handheld or stand mixer beat the egg yolks and sugar on high speed until pale and fluffy, about 5 minutes. With the mixer on low-speed, add the sifted flour with potato starch and baking powder. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the orange juice with orange zest and alcohol. Mix on low-speed until incorporated.
- Add the melted butter and mix over low-speed until combined.
- Take a clean medium-size bowl, combine egg whites and salt. Using a electric mixer beat until stiff but not dry.
- Add the egg whites to batter mixture. Using a rubber spatula, gently combine the egg whites with batter mixture until just smooth batter forms. Do not over mix.
- Pour batter into prepared bundt pan, spreading evenly. Place the bound pan in the middle rack of the oven.
- Bake about 50 minutes until lightly golden or until toothpick inserted in the center comes out clean.Cool cake in the pan on a wire rack for 15 minute, then carefully invert onto a rack and allow the cake to cool completely before glazing.
LEMON GLAZE
- In a small saucepan warm up the lemon juice. In a small bowl whisk the confectioners’ sugar and warm lemon juice together until smooth and shiny. The consistency will be pourable. If you find it to be too thick, add 1 tbsp lemon juice to thin out the glaze and more powdered sugar to thicken it up.
- Put the cold cake on a wire rack with parchment paper underneath or on a smooth surface like the kitchen counter.
- Pour the lemon glaze over the cooled bundt cake and let it drip down the sides. Decorate with chopped pistachios and Enjoy!
KITCHEN TOOLS AND EQUIPMENT NEEDED:
- 12-cup bundt pan of your choice
- Stand mixer or hand mixer
- Measuring cups and spoons
- Mixing bowls
- Citrus zester
- Spatula
- Digital kitchen scale
VARIATIONS
What I love about this cake is that the possibilities are endless to serve it with. Try any of the following variations with this cake.
- Chocolate Ganache: If you are a chocolate lover, for over the chocolate ganache on the cake to enjoy an chocolate flavor.
- Berries: Serve the cake with any berries of your choice.
- Ice-Cream: Feel free to add a scoop of ice-cream with this cake to enhance the flavor.
TIPS FOR MAKING A GREAT BUNDT CAKE
- Room temperature ingredients; bring butter, eggs to room temperature before beginning.
- Measure the ingredients carefully and precisely by weight. A digital kitchen scale will give you the most precious measure ensuring the best bake possible.
- Butter the bundt pan very thoroughly, including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased. Use either cooking spray or vegetables shortening for the best results. After you dust the pan with flour if there are any areas not covered with flour simply redo these areas. Instead of flour, you can dust the pan with sugar which leaves a nice flavor and crunch on the crust of the cake.
- Gently tap your pan on a counter once you’ve added all the batter; this will allow it to release air bubbles.
- Do not over-bake the cake. Take out the cake out of the oven right away once it is done. Insert a toothpick in the centre of the cake until it comes out clean.
- Open the door of the oven only when ready to check for doneness.
- Let the bundt cake cool for 10 to 20 minutes in the pan before flipping it out. If you leave it in longer the cake will become too damp and stick to the pan.
HOW TO STORE
Over the Counter: Keep your Bundt cake at room temperature under a cake dome to prevent it from drying out. It will stay fresh on the counter for up to 2 days.
In the Fridge: Store the cake in an airtight container for up to a week.
Freezer: You can freeze the baked cake for up to 3 months.*Notes: If you plan to freeze the cake, do not add the lemon glaze beforehand. Glaze the cake once it’s thawed and ready to serve.
MORE CITRUS RECIPES YOU’LL ALSO ENJOY!
Got leftovers bananas lying around? Try this Double Chocolate Banana Bread or Dark Chocolate Chip Banana Bread.
FAQ
Can you freeze orange bundt cake?
Yes, you can. Remove the cake from the pan and double wrap it tightly in plastic wrap (Saran wrap). Freeze for up to 3 months. To thaw, place it on the counter overnight. Glaze before serving.
What pan should i use for a bundt cake?
Always use an aluminum Bundt pan, as it conducts heat better than other metal pans, ensuring an even bake. Nonstick Bundt pans are also a good option for easy release, but make sure to grease and flour the pan well to prevent sticking.
Do I have to use Alcohol in this cake?
You can omit the alcohol. However, note that the alcohol contributes to creating moistness and adds a unique flavor to the cake.
You can omit the alcohol if preferred. However, keep in mind that the alcohol helps to add moisture and enhances the flavor profile of the cake.
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Happy Baking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
ORANGE BUNDT CAKE
Equipment
- 12 cup bundt cake pan
Ingredients
- 5 egg whites room temperature
- 8 egg yolks room temperature
- 250 g granulated sugar
- 180 g unbleached white all-purpose flour
- 70 g potato starch
- 200 g unsalted butter (melted)
- 2 teaspoons baking powder
- 20 ml alcohol 40% vodka
- 2 tablespoons fresh orange zest
- 1/2 cup freshly squeezed orange juice
- 1/4 teaspoon salt
Lemon Glaze
- 150 g confectioners' sugar
- 4 tablespoons lemon juice
- 1/4 cup of chopped pistachios optional
Instructions
- Preheat the oven to 350°F (180°C). Brush a 12-cup Bundt pan with soft butter, making sure to cover every angle and surface, then coat it with flour. Tap the pan over the sink to remove any excess flour.
- Sift together the all-purpose flour, potato starch, and baking powder in a bowl. Whisk to combine and set aside.
- In a medium bowl, combine the orange zest, freshly squeezed orange juice, and 20 ml of vodka. Set aside.
- Separate the egg whites from the egg yolks.
- Using a handheld or stand mixer, beat the egg yolks and sugar on high speed until pale and fluffy, about 5 minutes. With the mixer on low speed, add the sifted flour, potato starch, and baking powder. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.Add the orange juice, orange zest, and vodka. Mix on low speed until incorporated.
- Add the melted butter and mix on low speed until combined.
- Take a clean medium-sized bowl and combine the egg whites and salt. Using an electric mixer, beat until stiff but not dry.
- Add the egg whites to the batter mixture. Using a rubber spatula, gently fold the egg whites into the batter until just combined. Do not overmix.
- Pour the batter into the prepared Bundt pan, spreading it evenly. Place the Bundt pan on the middle rack of the oven.
- Bake for about 50 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert it onto a rack and allow the cake to cool completely before glazing.
Make the lemon glaze:
- In a small saucepan, warm the lemon juice. In a small bowl, whisk the confectioners' sugar and warm lemon juice together until smooth and shiny. The consistency should be pourable. If it's too thick, add 1 tablespoon of lemon juice to thin it out, or more powdered sugar to thicken it.
- Place the cooled cake on a wire rack with parchment paper underneath, or on a smooth surface like the kitchen counter.
- Pour the lemon glaze over the cooled Bundt cake and let it drip down the sides. Decorate with chopped pistachios and enjoy!