MOIST ORANGE BUNDT CAKE
Orange bundt cake made with fresh orange juice and zest, this is an incredibly moist and tender cake bursting with flavor.
Provided by Adina
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/ 360°F.
- Butter and flour the bundt pan (Note 4).
- Separate the eggs.
- Beat the egg whites with an electric mixer until stiff.
- Beat the egg yolks, sugar, and vanilla extract until pale and fluffy.
- Slowly add the oil and continue beating until combined.
- Add the orange juice and zest.
- Add dry ingredients: Mix and sieve the flour, baking powder, and salt over the egg mixture. Fold in carefully.
- Add the egg whites and carefully fold in as well.
- Bake: Pour the mixture into the prepared dish and bake for 50 minutes. Make the skewer test: it should come out clean.
- Rest: Let the cake in the pan for about 15 minutes, release it from the pan by gently going around the edges with a small butter knife, and then turn it onto a plate.
- Dust: Let the cake cool completely and dust it with icing sugar or cover it with glaze just before serving (Notes 5 and 6).
Nutrition Facts : ServingSize 1 slice, Calories 280 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 126 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 12 g
MOIST GLAZED ORANGE BUNDT CAKE
This made-from-scratch glazed orange bundt cake is so moist and full of orange flavor! Very easy recipe that anyone can make and it tastes amazing! You can taste the orange in every bite!
Provided by MelanieCooks.com
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
- Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
- Put flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
- Transfer the cake batter into the bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then invert it into a plate.
- While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).
ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in 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.
Nutrition Facts :
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
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