Fresh orange juice and zest give this Glazed Orange Bundt Cake its wonderfully moist crumb and sunny flavor. The simple act of pouring the glossy citrus glaze over the warm cake lets it soak in for extra sweetness. It’s an elegant, fuss-free dessert that fills your kitchen with an incredible aroma, making it a lovely centerpiece for a weekend brunch or afternoon tea gathering.
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Your New Go-To Citrus Dessert
- Unbelievably Moist Texture – Thanks to buttermilk and fresh orange juice, this baked citrus cake with buttermilk stays tender for days.
- Effortless Elegance – A Bundt pan does the hard work, creating a stunning, fluffy cake made with fresh orange zest with minimal effort.
- Family-Favorite Flavor – The bright, zesty orange and sweet vanilla glaze make this a crowd-pleaser for all ages.
- Perfect for Any Occasion – This citrus dessert recipe is just as fitting for a casual weeknight as it is for a festive gathering.
What You’ll Need for Your Glazed Orange Bundt Cake
For the Cake
- Granulated Sugar – This sweetens the cake perfectly, so don’t skimp!
- Unsalted Butter – Always go for unsalted to control the flavor better.
- Eggs – Room temperature eggs blend more smoothly into the batter.
- Orange Zest – Freshly grated zest gives that bright citrus punch.
- All-Purpose Flour – The trusty base of this cake.
- Baking Powder – Essential for that lift we all love.
- Baking Soda – Works with the buttermilk to create a tender crumb.
- Kosher Salt – Just a pinch to balance the sweetness.
- Buttermilk – Keeps the cake moist and adds a slight tang.
- Fresh Orange Juice – Use freshly squeezed for the best flavor.
- Vanilla Extract – A touch of this brings everything together.
For the Glaze
- Confectioners’ Sugar – This creates the smooth, glossy glaze for your sweet glazed dessert using confectioners’ sugar.
- Fresh Orange Juice – Again, fresh is best for that vibrant citrus taste.
Your Simple Timeline for This Easy Bundt Cake
Hi there, it’s Amanda! I know how hectic weeknights can be, but I promise this Glazed Orange Bundt Cake won’t keep you tied to the kitchen. You’ll spend about 25 minutes getting everything prepped and mixed—that’s barely enough time to finish your morning coffee!
Then, the oven takes over for about 50 minutes. This gives you a perfect window to tidy up, help with homework, or simply relax. All in, in just over an hour, you’ll have a gorgeous, moist orange dessert with vanilla glaze ready to share. It’s the kind of easy recipe for a zesty bundt cake that feels like a weekend treat but is totally doable any day. If you love simple bakes like this, you might also enjoy my Classic Banana Bread for another quick favorite.
Glazed Orange Bundt Cake
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs at room temperature
- 1 tablespoon finely grated orange zest
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk at room temperature
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
Equipment
- Stand Mixer
- Bundt pan
- mixing bowls
Method
- Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or baking spray, making sure to coat all the fluted details to prevent sticking.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 2 cups granulated sugar and 1 cup softened butter on medium-high speed for 3 to 4 minutes, until the mixture is light, fluffy, and pale yellow in color.
- Beat in 4 room-temperature eggs one at a time, followed by 1 tablespoon of orange zest, mixing well after each addition until just combined and scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt to evenly distribute the leavening agents.
- With the mixer on low speed, alternately add the dry ingredients and 1 cup buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients, and mixing just until no large streaks of flour remain; finally, mix in 1/3 cup orange juice and 1 teaspoon vanilla extract until the batter is smooth.
- Pour the thick batter into the prepared pan, smooth the top with a spatula, and bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely for at least 1 hour before glazing to ensure the cake sets properly.
- For the glaze, whisk together 1/2 cup confectioners’ sugar and 2 tablespoons orange juice in a small bowl until smooth, then drizzle it over the completely cooled cake, allowing it to drip down the sides.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Making Your Cake Work for Special Diets
I love sharing recipes that everyone can enjoy, so if you’re sugar conscious or looking for a lower-sugar option, here are my favorite tweaks. For a diabetic-friendly version, you can replace the granulated sugar with a natural sweetener like monk fruit blend. Similarly, using a sugar alternative in the glaze still gives you that lovely sweetness without the spike.
Another simple tip for better glycemic control is to watch your portion size—a smaller slice is just as satisfying! For a completely sugar-free version, experiment with stevia, but remember to check the conversion chart on the package since it’s much sweeter than sugar.
My Pro-Tips for a Perfect Glazed Orange Bundt Cake
After making this moist orange bundt cake countless times for my family, I’ve picked up a few tricks to make it foolproof. Firstly, for a fun flavor twist, try adding a teaspoon of cardamom to the dry ingredients—it gives the cake a warm, sophisticated note that pairs beautifully with the orange.
Secondly, if you’re out of buttermilk, don’t worry! Simply mix one tablespoon of lemon juice or vinegar into a cup of regular milk and let it sit for 5 minutes. Thirdly, to ensure your cake releases perfectly every time, be generous with the baking spray, getting into all the nooks of the Bundt pan. Finally, this cake stores beautifully; just wrap it tightly in plastic wrap at room temperature for up to 3 days. For another fantastic citrus option, check out my Lemon Rhubarb Loaf, and if you love nutty flavors, my Pecan Bundt Cake is a must-try!
A Look at Nutrition and Bright Benefits
While this Glazed Orange Bundt Cake is certainly a treat, it’s nice to know that using fresh orange juice and zest adds a boost of vitamin C. Of course, like any dessert, it’s all about balance and enjoying it as part of a happy lifestyle.
For reference, a typical slice provides energy from carbohydrates and a small amount of protein. If you’re looking for other celebratory bakes, my Red Velvet Cake is a classic, and my lighter Angel Food Cake is a fantastic option. You can always find more detailed nutritional information from trusted sources like the Food Network’s guide to baking.
Creating a Lighter Version of This Classic
If you’re craving the bright flavor but want a lighter touch, it’s easy to adapt this Glazed Orange Bundt Cake recipe. You can replace half the butter with an equal amount of unsweetened applesauce to reduce the fat content while keeping the cake deliciously moist.
For the glaze, using a light dusting of confectioners’ sugar instead of a thick layer still gives that sweet finish. For more inspiration on simple, satisfying bakes, explore my Simple Vanilla Cake or the always-popular Pumpkin Bread.
Serving Your Beautiful Citrus Creation
This cake always reminds me of Sunday mornings at my grandma’s house—the smell of citrus baking would fill the whole home. It’s perfect served slightly warm with a cup of tea or coffee. For a special dessert, a dollop of whipped cream or a scoop of vanilla ice cream turns it into something truly spectacular.
It pairs wonderfully with fresh berries for a burst of color and freshness. For other great dessert ideas, my Decadent Chocolate Cake is a hit at birthdays, and my Ricotta Cake offers a lovely, creamy alternative.
Common Mistakes (So You Don’t Make Them)
Let’s chat about a few common hiccups so your Glazed Orange Bundt Cake turns out perfectly every time. First, not greasing the pan thoroughly is the biggest culprit for stuck cakes. Be sure to get baking spray into every crevice!
Secondly, overmixing the batter after adding the flour can lead to a tough cake. Mix just until the flour disappears. Lastly, glazing a warm cake will cause the icing to melt and soak in rather than creating a beautiful drizzle. Wait until it’s completely cool. For more baking guidance, see my Lemon Pistachio Loaf tips, and learn about flavor variations from Sally’s Baking Addiction. I learned the hard way about glazing warm cakes—let’s just say my first attempt was more of a syrup-soaked cake, still tasty but not as pretty!
Keeping Your Cake Fresh and Delicious
I always make an extra Glazed Orange Bundt Cake to freeze because it’s such a lifesaver when friends drop by unexpectedly. Once completely cool, wrap the unglazed cake tightly in plastic wrap and then aluminum foil. It freezes beautifully for up to 3 months.
Thaw it overnight in the refrigerator and then bring it to room temperature before glazing and serving. For daily storing, an airtight container at room temperature is perfect. For other make-ahead treats, my Chocolate Banana Bread and Snickerdoodle Banana Bread are fantastic options that everyone loves.
Ready to Try This Sunny Citrus Cake?
I truly hope you love making this Glazed Orange Bundt Cake as much as I do. It’s a recipe that brings a little sunshine into any day and never fails to make my kitchen smell incredible. It’s the perfect project for a relaxing afternoon and is guaranteed to impress.
If you enjoyed this, I know you’ll love exploring other recipes on the site. Be sure to check out my Matcha Banana Bread for a unique twist, my tropical Pineapple Cake, and of course, the original Glazed Orange Bundt Cake page for any extra notes. Happy baking!
More Irresistible Citrus & Cake Recipes
If the bright flavor of this cake has you craving more, you’re in the right place. Here are a few of my other favorite recipes that are sure to become new classics in your home.
Lemon Rhubarb Loaf – A wonderfully tangy and tender loaf that’s perfect with a cup of tea.
Pecan Bundt Cake – A rich, nutty cake that’s always a hit at holiday gatherings.
Lemon Pistachio Loaf – A vibrant, gluten-free option packed with bright flavor and crunch.
Angel Food Cake – A light and airy classic that’s wonderfully versatile with any fruit.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh for the Glazed Orange Bundt Cake?
While you can use bottled juice in a pinch, I highly recommend fresh-squeezed orange juice for the best flavor. Fresh juice gives your moist orange bundt cake a much brighter, more vibrant citrus taste that bottled juice just can’t match.
How do I prevent my bundt cake from sticking to the pan?
The key is thorough greasing! Use a baking spray with flour and make sure to get it into every single crevice of the pan. Let the cake cool in the pan for just 15 minutes before inverting it onto a wire rack. For more baking tips, check out my Vanilla Cake guide.
Can I make this cake ahead of time?
Absolutely! This is a great make-ahead dessert. Bake the cake a day ahead, let it cool completely, wrap it tightly, and store it at room temperature. Make the glaze and drizzle it over the cake just before you’re ready to serve for the best texture.
What’s the best way to zest an orange for the recipe?
Use a fine microplane zester for the fluffiest, most potent zest. Gently scrub the orange first, then zest only the bright outer layer, avoiding the bitter white pith underneath. This fluffy cake made with fresh orange zest relies on that fragrant oils for its amazing aroma.
