Easy Glazed Orange Bundt Cake
This Easy Glazed Orange Bundt Cake is full of delicious citrusy flavor of oranges and is perfect for tea time or even breakfast
This Easy Glazed Orange Bundt Cake is full of delicious citrusy flavor of oranges and is perfect for tea time or even breakfast
- 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
- 1 1/4 cups icing sugar
- 2-3 tablespoons fresh orange juice
- 3/4 cup freshly squeezed orange juice (from about 3 orang
- 5-6 tablespoons orange zest (from about 3 oranges
- 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 (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. The bundt pan I used is fairly small and is 7.5 inches wide and 3.5 inches deep.
- 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.
Standard measurements on a recipe card rarely communicate the chemical realities of combining heavy citrus juice with delicate baking powder. Five to six tablespoons of freshly grated orange zest introduce a massive amount of moisture and essential oils directly into the crumb, which can easily cause the batter to weigh itself down. Sifting the one and a half cups of flour alongside the baking powder and a pinch of salt ensures that leavening agents distribute evenly rather than forming dense pockets.
Folding dry components into wet components demands strict restraint because excessive stirring develops gluten networks rapidly, yielding a rubbery texture instead of a tender crumb. Whisking the batter just until the flour disappears prevents toughness. Pouring this mixture into a greased seven-and-a-half-inch bundt pan requires attention to every crevice, since sugary batters bind aggressively to ungreased cast aluminum or steel surfaces during baking.
Thermal transfer inside a fluted tube pan happens from both the exterior walls and the interior core, meaning the exterior browns faster than the center sets. Operating the oven at a steady 350 degrees Fahrenheit for thirty to forty minutes allows the heat to penetrate fully before the exterior over-bakes. Inserting a wooden toothpick into the deepest section of the ring should yield zero wet crumbs upon removal.
Allowing the baked pastry to rest until it reaches room temperature prevents the crumb from tearing during the inversion process. Storing slices in an airtight container at ambient temperature for up to forty-eight hours actually improves the distribution of citrus aromatics throughout the interior fats, softening the crust slightly by day two.
