An orange grove baked in a cake! This amazing Orange Bundt Cake is made with fresh oranges – perfect for entertaining or anytime. Get the Recipe.
Fresh Orange Bundt Cake
Let Us All Eat Cake!
Some days you just feel like having a little treat. And, when you have a kitchen full of fresh fruit, you can easily be inspired… So, let us all eat cake!
One of Luke’s customers, at the classic car and hot rod shop, has avocado and citrus groves down in Fallbrook, California. And we have been so lucky this past month to have Gary bring us boxes of these fresh fruits. There is nothing more delicious than fresh picked produce. I wanted to do something with the amazingly sweet oranges I had on hand, so I decided to create a Fresh Orange Bundt Cake from scratch. I have to admit, I was excited to get baking and taste the results.
This Bundt cake did not disappoint. It is easy to whip together, and the aromas make your home smell heavenly. The refreshing orange flavor excites the taste buds, and the cake is moist and delicious. It is a perfect cake for spring and summer.
Fresh Orange Bundt Cake Recipe
Here’s What You Need
- 3/4 Cups – Butter (softened)
- 1 1/2 Cups – Granulated Sugar
- 4 – Eggs
- 2 to 3 – Oranges (1/2 cup juice with pulp, 4 teaspoons zest)
- 3 Cups – Flour
- 1 teaspoon – Salt-
- 1 teaspoon – Baking Soda
- 1 teaspoon – Baking Powder
- 1 Cup – Yogurt (I used Greek vanilla yogurt)[br][br][b]The Glaze:[/b]
- 1 Cup – Powdered Sugar
- 1/8 Cup – Juice little to no pulp
- 1 teaspoon – Orange Zest for garnish (optional)
- 2 Orange Slices for garnish (optional)
Here’s What You Do
Preheat the oven to 350° F. Butter your Bundt pan, and dust with four. Be sure to get into all the nooks, crannies, and crevices of the Bundt pan.
The first thing you want to do is get your fresh oranges ready to go. Peel the oranges and remove the seeds. Cube the orange, and zest the orange peels. I chopped my zest to make it fine, but you do not have to. Place cubed oranges into your blender and puree.
Cream butter and granulated sugar. Add eggs one at a time, and beat with each addition. Add the orange puree and zest. In a separate bowl, mix dry ingredients. Add dry ingredients (flour, salt, baking soda, and baking powder) to the batter a little at a time, and mix well. Add yogurt and combine until well blended. Pour batter into prepared Bundt pan. Bake at 350° F for 50 minutes, or until done. Test with a toothpick.
A Few Helpful Hints:
- Let your cake cool for at least 10 to 15 minutes in the pan.
- Place your cooling rack over the top of your Bundt pan.
- Pick-up the Bundt pan with the cooling rack, and turn it over.
- The cake will fall out of the Bundt pan without breaking.
After the cake is completely cooled, it is time to give it a beautiful glaze. Mix up your powdered sugar and some fresh orange juice, then drizzle over the top of your Bundt cake. If you like your glaze thicker, do not use as much juice. That’s simple, right? Garnish with orange zest and a couple twists of orange to give your finished presentation a little pop.
You’ll want to Save this Printable Recipe!
- 3/4 Cups - Butter (softened)
- 1 1/2 Cups - Granulated Sugar
- 4 - Eggs
- 2 to 3 - Oranges (1/2 cup juice with pulp, 4 teaspoons zest)
- 3 Cups - Flour
- 1 teaspoon - Salt
- 1 teaspoon - Baking Soda
- 1 teaspoon - Baking Powder
- 1 Cup - Yogurt (I used Greek vanilla yogurt)
- 1 Cup - Powdered Sugar
- 1/8 Cup - Juice little to no pulp
- 1 teaspoon - Orange Zest for garnish (optional)
- 2 Orange Slices for garnish (optional)
- Preheat oven to 350° F
- Butter Bundt pan and dust with flour (be sure to get all the nooks and crannies of the pan)
- Peel the Oranges and remove the seeds.
- Cube the orange.
- Zest the orange peels. (I chop my zest to make it fine, but you do not have to.)
- Place cubed oranges into your blender and puree (juice with pulp).
- Cream Butter and Granulated Sugar.
- Add Eggs one at a time, and beat with each addition.
- Add the Orange Puree and Zest.
- In a separate bowl, mix dry ingredients - Flour, Salt, Baking Soda, Baking Powder.
- Add dry ingredients to the batter a little at a time, and mix well.
- Add yogurt and combine until well blended.
- Pour batter into prepared Bundt pan.
- Bake at 350° F for 50 minutes, or until done.
- Test with a toothpick.
- Mix Powdered Sugar and fresh orange juice.
- Drizzle glaze over completely cooled cake.
- Garnish with Orange Zest and a couple twists of orange slices.
NOTE: If you like your glaze thicker, do not use as much juice.
This is such an easy cake to make. If you love oranges, you are going to love this Bundt cake — from the Golden State to the Sunshine State, and every where in between tantalize your taste buds.
Get baking, and enjoy!
If you like this recipe, you’ll definitely want to try my Rustic Raspberry Ricotta Galette and Fresh Nectarine Pie With Lattice Top Pie Crust recipes.
This Fresh Orange Bundt Cake is FEATURED on Foodgawker and RecipeThis.
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