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Easy Glazed Orange Bundt Cake

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This Easy Glazed Orange Bundt cake is the perfect cake for breakfast or teatime.

This recipe is one of the most popular recipes on my blog, and no wonder it is, because it’s one of the best cakes I’ve eaten in a long time!

The cake has a dense but moist crumb full of orange flavor and the orange glaze adds even more sweet citrus flavor to the cake.

I’ve tried making citrus flavored cakes before but they have always been such a disappointment as they always end up laking in the citrusy lemon or orange flavor.

But this cake is packed full of orange flavor, and those of you who love citrus flavored cakes, I promise you will absolutely love this recipe!

My Other Recipes

Here’s a little story I wrote for this Easy Glazed Orange Bundt Cake because I am just so passionate about citrus flavored cakes.

If you’re looking for more citrus flavored recipes don’t forget to check out this fabulous Lemon Swiss Roll Cake with Lemon Cream Cheese…this one is bursting with lemon flavor!

Okay I digress, if you’re interested you can read the little story I’ve written below about a baker who longed for the perfect recipe for an Easy Glazed Orange Bundt Cake and then finally found it after many tries of baking experiments in the kitchen.

A long while ago, there was a baker who wanted to make an Orange Bundt Cake with an Easy Glaze.

A cake that was so sweet and a cake that tasted as if it was made from pure oranges.

So she made one using a recipe from an old cookbook, but sadly it didn’t taste like oranges at all.

And so disappointed she was, that she didn’t try to make an orange cake for a long, long time.

Easy Glazed Orange Bundt Cake

Until one day, looking at a crate of gorgeous oranges, she couldn’t stand it anymore and she just had to have the perfect orange cake, that tasted like fresh sweet oranges.

And so she spent days and days in the kitchen, trying to perfect the orange cake.

There was flour everywhere, orange peels scattered around the counters and baking utensils strewed everywhere.

One day, when the kitchen was filled with the scent of oranges and her hands were perfumed with orange zest, she knew she had succeeded. And so, the Easy Glazed Orange Bundt Cake was born.

Easy Glazed Orange Bundt Cake

This Easy Glazed Orange Bundt Cake has a full on taste of oranges which is further accentuated with the orange glaze that it is drizzled with once out of the oven.

Sure, you may think it requires juicing and zesting one too many oranges, but I promise that you won’t regret it.

And when you take a bite of the cake and taste the oranges in each bite, you’ll know it was all worth it in the end.

Easy Glazed Orange Bundt Cake

I do hope you make this cake, it is delicious with a freshly brewed strong cup of tea, or even coffee if that’s more to your liking.

A few tips before I leave you with the recipe:

1.) It’s important to sift the dry ingredients so that there are no lumps. Since we are not using an electric mixer here, it’s important to make sure there are no lumps in the batter.

2.) Five to six tablespoons of orange zest may seem like a big amount but it is what gives that bright orange flavor to the cake.

So please don’t skip this part or reduce the amount of zest. It’s also important they you only zest the orange part, and not the white part of the zest because that has a strong bitter taste.

3.) The glaze is optional but it does give an extra orange kick to the bundt cake.

4.) Baking times may vary according to your oven, so the best way to check if the cake is cooked through is by inserting a tooth pick. If it comes out clean then the cake is ready to be taken out of the oven.

5.) The cake remains fresh for 3-4 days in an airtight container but I really doubt it would last that long because it is just SO delicious.

I love how comforting this Easy Glazed Orange Bundt Cake is. And it’s so easy to make too.

I absolutely love making recipes which are easy and involve no electric mixers because it’s faster and less dish washing!

I do hope you try this lovely little cake and pair it with your choice of coffee or tea. I bet this will become a regular cake in your kitchen, it’s that good! 🙂

Happy baking!

Looking for more delicious treats?

Blueberry Cupcakes with Lemon Cream Cheese Frosting 

Blueberry Cupcakes with Lemon Cream Cheese Frosting

 

Chewy Coconut Stuffed Brownies

Chewy Coconut Stuffed Brownies

No Bake Dark Chocolate Tart

no bake dark chocolate tart 3

 

Easy Glazed Orange Bundt Cake

Easy Glazed Orange Bundt Cake
4.92 from 12 votes
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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!
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 7 -8
Author Wajeeha

Ingredients

  • For the Cake:
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 2 eggs
  • 3 tablespoons milk
  • 3/4 cup freshly squeezed orange juice from about 3 oranges
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 5-6 tablespoons orange zest from about 3 oranges
  • Pinch of salt
  • For the Glaze:
  • 1 1/4 cups icing sugar
  • 2-3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. For the Cake:
  2. 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.
  3. In a medium large bowl, sift together all the dry ingredients, and mix until combined. Set aside.
  4. In a separate bowl, combine the wet ingredients and whisk until combined.
  5. Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.
  6. 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)
  7. Remove from oven and let cool till room temperature and then gently take out the bundt cake. Cool completely on baking rack.
  8. For the Orange Glaze:
  9. Mix all the ingredients until fully combined.
  10. Drizzle on completely cooled cake and serve.

Recipe Notes

Baking times may vary according to your oven, so the best way to check if the cake is done is to insert a toothpick, if it comes out clean then the cake is ready.

 

 

 

 

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Reader Interactions

Comments

    • Hello Linda,

      I wish I could tell you where I got this pan from, but it’s a really old pan and I actually got it from my mother who bought it years ago! I asked her, but she can’t recall from where she got the pan. Sorry, I couldn’t help you out Thanks for stopping by 🙂

      Reply

  5. Tried this orange cake as an “extra” dessert for Thanksgiving. It was gobbled up before the pies or any of the other cakes at the table. It has such a bright fresh orange taste. It’s totally worth the juicing and zesting which really take no time at all. I live in Florida and believe it or not, even with oranges being so plentiful, I too had been searching for the perfect orange cake recipe. This one is delicious (as you said, with tea or coffee) and will be part of my regular cake rotation. Thanks so much for sharing.

    Reply

  9. Hello Wajeeha
    The recipe seems to have disappeared and I need it for Christmas! Help! This is going in my Cozy Village pan to make as an alternative to Christmas pudding, it is so tasty and the little houses look great, and taste even better with some cranberry jam…

    Reply

  11. Is it recommended that it cool completely in the pan before flipping it over to get out? I’m afraid I’ll wreck it if I do it too soon!

    Reply

  12. I found that the quantity did not fill the bundt tin. When it was cooked it was not a very high cake. 1.5 cups of flour is not a lot. Also the crumb was a bit heavy in the middle. The flavour was very good though!

    Reply

  17. Just made this beautiful little cake. I added a few drops of orange extract (because I’m a rebel!) and the whole house is just so orangey right now! Thanks for your hard work testing this and sending it out to the world because it sure made an impact in my house.

    Reply

  19. Thank you so much! We loved this cake! It is so fresh and yummy. I appreciate you finding the perfect burst of orange. I am going to make it again for our brunch this weekend. Is there any reason not to double this and use a bigger pan? I don’t have much experience with bundt cakes. Thanks again!

    Reply

    • Hi Barbara! I’m so glad you guys loved the cake…I think it should be fine to double the ingredients and use a bigger pan, but just keep an eye on the baking time as it may take a little longer to bake! Hope this helps 🙂

      Reply

  20. This is my first time I tried a normal recipe in a rice cooker, and I have to say it didn’t only end extremely fluffy and moist, but also very delicious! I didn’t add all the of the wet ingredients, so right after I made another one of the rest and just added a little more…. Wonderful recipe! Thank you for sharing it!

    Reply

    • Hi Rosie. I’m sorry that the cake didn’t rise. There could be several reasons for this. One of the possibilities that comes to mind is that maybe the baking powder you used was old, and perhaps didn’t work properly as a raising agent? I hope this helps and please do let me know if you’d like to go over on in detail of what could have gone wrong with the recipe. Thanks!

      Reply

  22. Hi, This cake looks so good, I would love to make today, but my pan is bigger (11inch wide). I have no experience baking, so I don’t want to double the recipe. Is it ok if a make it in a
    bigger pan?

    Reply

  23. Have you tried freezing this cake? I’d love to know if it serves up well after freezing. Looks so delicious!

    Reply

    • Hi Mandy! I’ve never tried freezing this cake before, so I’m not sure how it would taste after being thawed. If you do try freezing the cake, please do let me know how it turns out! Thanks 🙂

      Reply

  24. I absolutely love this cake! The extra effort involved little to no trouble at all. (had my much bored child) do the extra step. Will definitely make again. Thanks for a great afternoon of baking.

    Reply

  25. Have you ever used non-fat dry milk in this recipe? I have a family member with a dairy allergy but can have non-fat dry milk as an ingredient in recipes.

    Reply

  28. This cake looks and sounds yummy! Have you ever tried making this cake as lemon by switching out the oranges for lemons and if so, about how many lemons would you use?

    Reply

  29. Oh wow, i came back to this amazing recipe to ask the same thing as the last comment! Ihave made this cake before and absolutely loved it but I really want to make it with lemon. Maybe increase the sugar a little bit? Any ideas?

    Reply

    • Hi Ameli! I’m so glad you love this recipe…unfortunately I haven’t tried this with lemon but if you do try please let me know how it turns out. In the meantime I will experiment to see how this recipe works with lemon, and if it works I’ll post it soon to the blog! 🙂

      Reply

  31. Good Morning I want to make this cake sounds delicious Your measurement for baking powder reads 1 1/2 does that mean 1teaspoon and 1/2 teaspoon or just 1/2 teaspoon

    Reply

  32. Hello everyone! I loved this cake and today i finally made it lemons instead! I used 1/4 cup lemon juice and zest from 2 large lemons. The batter was thicker and the cake didnt rise as much but overall it is yammy, tangy and not sour. I didnt glaze it because i want to avoid extra calories plus its sooo good on its own! I hope this helps anyone who wants to try the lemon version! Thanks again Wajeeha!

    Reply

  34. Ce gateaux est tout a fait dĂ©licieux mais j’ai une seul remarque je trouve que le gateau n’est pas assez moelleux que faire pour le rendre plus moelleux svp ??

    Reply

  38. My grandson is so picky when it comes to foods. The first time I made this cake he absolutely loved it. When I told his mom to try it she said “ It looks yummy!” To which he replied, “It not only looks yummy, it IS yummy!” I make it once a week for the family now. It’s a keeper!

    Reply

  39. I just made this cake and it’s so delicious. It has the perfect level of sweetness and orange flavor and the texture is wonderful. I made it vegan by substituting one egg with 1/4 cup applesauce for moisture and the second egg with 1 tsp baking soda+ 1 tbsp white vinegar for fluffiness. I highly recommend this recipe and I’ll definitely be making it again but doubling the recipe because my bundt cake pan is big.

    Reply

  40. Hi, I doubled the recipe for a large Bundt pan and baked it for 45 minutes. It looks great! I haven’t taken it out of the pan yet. I’m letting it cool completely as directions say. I wondered why a mixer wasn’t used?

    Reply

  41. Thanks for the recipe! My orange tree was overloaded and you were right – it’s worth all of the zesting and juicing to really get the orange flavor. I doubled the recipe for my standard size bundt pan and it came out great.

    My only change was the glaze. I reduced 1/2c sugar and 1/2c oj over medium heat for a tangier glaze.

    Reply

  42. My mom used to make a great orange cake with walnuts in it… this recipe looks like her results – has anyone used walnuts in it?

    Reply

  43. I just mixing the wet and dry ingredients in the recipe and the batter is liquid. It says not to over mix. It’s in the oven now. Did I do something wrong

    Reply

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