Tender orange bundt cake made with orange juice and fresh orange zest, topped with a deliciously zesty orange glaze.
Servings 12Slices
Author Mandy Merriman - Baking with Blondie
Equipment
bundt pan
Ingredients
Orange Bundt Cake
1/2cupbuttermilkroom temperature
2/3cup sour cream room temperature
4largeegg whites room temperature
1/3cupvegetable oil
1/4 cupfreshly squeezed orange juice
zestfrom 1 whole orange (about 2 Tablesoons)
2teaspoonsorange extract *optional, but certainly adds a lot more flavor
1Tablespoonvanilla
1-2dropsorange gel coloring
1/4cupall purpose flour
115.25ozWhite Cake MixI used Duncan Hines Brand
Zesty Orange Glaze
3Tablespoonsorange juice
1cuppowdered sugar
1teaspoon orange zest
Garnish
sliced fresh oranges & orange zest
Instructions
For the Orange Bundt Cake
Preheat oven to 325 degrees and prep bundt pan with a swipe of shortening and dust of flour (or baking spray, etc). Set aside.
In a large bowl, hand whisk together all the ingredients except for the cake mix, flour. Sift in the flour and cake mix and gently stir to combine.
Spread into the prepared bundt pan. Bake for 27-32 minutes until the cake is baked through completely, let cool in the pan for 30 seconds, then flip the bundt cake out onto a wire rack to cool completely..
For the Orange Glaze and Assembly
Whisk together all the ingredients in a small bowl. If it's looking too thin, add in 1/2 cup of powdered sugar. If it's looking too thick, add in 1 teaspoon of lemon juice. A more thin glaze will be more translucent and a thicker glaze will be more white, so it's up to you!
Add on the glaze with a spoon or squeeze bottle. Sprinkle on more zest if desired, then place on orange slices for decoration.