Wednesday, April 15, 2009

Orange Bundt Cake

As Easter was approaching I began to daydream of a light and airy orange vanilla Bundt cake. (What you don’t daydream of cake? I do. Just ask my facebook friends about my recent status updates.) I wanted a cake that was free of super sweet frosting; something that screamed spring. I finally settled on this recipe from Taste of Home.

This was a pretty simple cake to make. I was most nervous about pouring the batter into the pan! I have a somewhat weak arm from breaking it three seperate times, plus my batter bowl is kind of heavy. I was afraid I’d slip up and pour it in the hole in the middle! But, I did a fine job. After pouring it into the pan I did my best to spread it around evenly, but next time, as I’ve learned, I’ll do a better job of pushing the batter up the sides of the pan. I’ve read that helps it bake evenly. Mine rose up the sides, but then did a lot of expanding in between the outer edge and the inner circle. So I ended up trimming the bottom so it would sit a little flatter. Now, mind you, this wasn’t a problem, because it allowed me to sample the cake!

I still need to get a hang of the whole glaze thing. I might of had it too thin as a lot ran off. What made me really happy about this cake was you can really enjoy the flavors of the cake itself, and the glaze was a light compliment. Sort of like the icing on the cake… (Now I see where that analogy came from.) I loved that this cake gave me the chance to use my Bundt pan, and microplane grater for the first time. They were purchases from a recent trip to a Williams Sonoma outlet.

I went ahead and juiced the orange I had zested so I could use the fresh juice in the glaze. I waited to glaze the cake until just before serving. I also added some extra orange zest to the glaze, because I couldn’t resist the lovely orange citrus aroma. Yum. This was a great cake, and I hope to make it again; maybe the next time I have that orange vanilla craving hit. It was the perfect spring cake.


Orange Bundt Cake


1 cup butter or margarine, softened
2 cup sugar
4 eggs
1 Tablespoon grated orange peel
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 Tablespoon baking powder
1 cup milk

2 cup powdered sugar
2 1/2 Tablespoons orange juice (I used freshly squeezed)


In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.

Pour into a greased and floured 12-cup fluted tube pan. Bake at 350ยฐ for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake. Yield: 12-16 servings.

Nutritional Info: (1 slice) Calories: 373 Fat: 13 g Saturated Fat: 8 g Cholesterol: 86 mg Sodium: 215 mg Carbohydrate: 59 g Fiber: 1 g Protein: 5 g

Nutritional Info: (1 slice) Calories: 373 Fat: 13 g Saturated Fat: 8 g Cholesterol: 86 mg Sodium: 215 mg Carbohydrate: 59 g Fiber: 1 g Protein: 5 g

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17 Responses to “Orange Bundt Cake”

  1. 1
    A_and_N — April 15, 2009 @ 6:56 am

    you doubled the recipe, eh ๐Ÿ˜‰ well who wouldnt ๐Ÿ™‚ the cake looks really professional Erin!

  2. 2
    RissyKay — April 15, 2009 @ 7:28 am

    Yum! I recently purchased a bundt pan, so I will have to try this sometime. It looks great.

  3. 3
    Joelen — April 15, 2009 @ 7:44 am

    My, that looks awesome! What a great flavor and that glaze is just teasing me for a taste!

  4. 4
    Liesl — April 15, 2009 @ 8:01 am

    Yum! I actually didn’t try this, but it looks very yummy!

  5. 5
    Kelsey — April 15, 2009 @ 10:10 am

    This looks really great!

  6. 6
    Colleen — April 15, 2009 @ 10:13 am

    Yum – this looks like a perfect springtime dessert!

  7. 7
    Julia — April 15, 2009 @ 11:53 am

    Someone was just asking me if I ever had a cake like this the other day. Boy does it look really good! Great photos!

  8. 8
    Kerstin — April 15, 2009 @ 1:19 pm

    What a lovely cake for spring! There’s a Williams Sonoma Outlet by us I’ve been meaning to visit, but I’m also a little afraid I’ll do too much damage there!

  9. 9
    KMAYS — April 15, 2009 @ 1:26 pm

    Looks delicious! Great pictures too!

  10. 10
    Donna — April 17, 2009 @ 7:32 am

    This sounds delectable.. I love the glaze dripping down the sides.. delicious!!

  11. 11
    Ingrid — April 22, 2009 @ 2:21 pm

    Erin your photos of that already amazing looking bundt cake are terrific. I want an orange bundt cake!

  12. 12
    Kristen — April 22, 2009 @ 9:52 pm

    I just made a lemon bundt cake, but I think orange may be the way to go. That looks tasty!

  13. 13
    Jessica — February 11, 2010 @ 3:20 pm

    Hi! I came across this website during the Blizzard of 2010 in Washington DC and I was itching to bake something from scratch. Your cake tasted ah-mazing and I featured it on my own blog. I hope you don’t mind! Love your pictures, by the way!

  14. 14
    Yiola — May 13, 2011 @ 1:03 pm

    Well, I just made this cake. Keep in mind that I am more of a cooker rather than a baker. It is absolutely the lightest and moistest cake I have ever made ! I didn’t have lemonon extract and I used 1/2 cup fresh orange juice and 1/2 cup milk. This will definately go in my recipe file .

  15. 15
    Renee L — February 12, 2012 @ 5:21 pm

    Made it and it was delicious! used orange extract bc I didn’t have lemon. I recommend you make a little bit extra frosting – it’s everyone’s favorite to pour on top!

  16. 16
    Gemma — August 7, 2012 @ 6:18 am

    Is this granulated or caster sugar used ? going to give this a go ๐Ÿ˜€

    • Erin replied: — August 7th, 2012 @ 7:34 am

      Granulated. Enjoy!

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