Easy Glazed Orange Bundt Cake
Try this Easy Glazed Orange Bundt Cake recipe, or contribute your own.
Try this Easy Glazed Orange Bundt Cake recipe, or contribute your own.
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1 1/2 cups flour
- 3 tablespoons milk
- 1/2 cup sugar
- for the cake:
- for the glaze:
- 1/2 cup oil
- 3/4 cup freshly squeezed orange juice (from about 3 orange
- 5-6 tablespoons orange zest (from about 3 oranges)
- 1 1/4 cups icing sugar
- 2-3 tablespoons fresh orange juice
- Carbohydrate 74.8956000319781 g
- Cholesterol 2.74285714143695 mg
- Fat 62.4257544628144 g
- Fiber 0 g
- Protein 1.94528999882479 g
- Saturated Fat 8.40644859420776 g
- Serving Size 1 1 -8 slice (204g)
- Sodium 4066.86201142113 mg
- Sugar 74.8956000319781 g
- Trans Fat 3.00911757992433 g
- Calories 853 calories
Step-by-step
- Preheat oven to 350 F (176 C) and prepare a bundt cake pan by greasing it well.
- In a medium large bowl, sift together all the dry ingredients, and mix until combined. Set aside.
- In a separate bowl, combine the wet ingredients and whisk until combined.
- Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.
- Pour the batter into the bundt cake and bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean. (See Notes)
- Remove from oven and let cool till room temperature and then gently take out the bundt cake. Cool completely on baking rack.
- Mix all the ingredients until fully combined.
- Drizzle on completely cooled cake and serve.
Using standard bakeware requires precision in pan preparation to ensure a clean release from the intricate fluted channels of a fluted mold. Thoroughly greasing every crevice with softened butter or a neutral oil prevents the batter from clinging to the metal surfaces during baking. Folding dry components into wet components demands restraint; stopping the motion while a few streaks of flour remain preserves a tender crumb by preventing excess gluten development. Whisking fresh orange juice and icing sugar creates an opaque citrus coating that sets firmly upon contact with the pastry.
Achieving the Ideal Citrus Balance
Extracting both aromatic oils from the peel and acid from the segments delivers depth without relying on artificial extracts. Grating only the bright outer layer avoids the bitter white pith underneath, which can compromise the flavor profile of the crumb. Sifting the flour, baking powder, and salt together aerates the mixture, compensating for the density introduced by the oil and fruit juice. Baking at 350 degrees Fahrenheit ensures the exterior sets before the chemical leaveners exhaust their lift.
- Grease the pan thoroughly using a pastry brush to reach every interior ridge.
- Allow the baked pastry to rest in the pan for ten minutes before attempting inversion.
- Store leftovers at room temperature under a cake dome for up to two days to maintain texture.
