Glazed Orange Bundt Cake
420kcal
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
For the Glaze
- 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
Calories420kcalCarbohydrates65gProtein6gFat16gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol90mgSodium280mgPotassium120mgFiber1gSugar42gVitamin A600IUVitamin C8mgCalcium80mgIron1.8mg