Introduction

This Easy Fresh Orange Bundt Cake Recipe delivers a perfectly moist and fluffy dessert bursting with bright citrus flavor. It’s a simple, one-bowl wonder that’s ideal for any gathering. For more vibrant, fruit-forward recipes, try this Avocado Grapefruit and Fennel Salad Recipe or these quick 20-Minute Marry Me Chickpeas Recipe.

Ingredients

This fresh orange bundt cake recipe combines the bright, zesty aroma of real oranges with a tender, buttery crumb for a dessert that’s both vibrant and comforting.

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter (2 sticks), softened to room temperature
• 2 ½ cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• ⅓ cup fresh orange zest (from approximately 6 oranges)
• ¾ cup freshly squeezed orange juice (divided, from approximately 3 oranges)
• ¾ cup buttermilk, at room temperature (or substitute with ¾ cup milk mixed with 2 teaspoons lemon juice or vinegar, let sit 5 minutes)
• 1 tablespoon pure vanilla extract
• 1 cup powdered sugar
• 1.5 tablespoons freshly squeezed orange juice (for glaze)

Timing

Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes

Context: This streamlined process makes our Fresh Orange Bundt Cake recipe about 20% faster than similar recipes, getting you to that bright, citrusy dessert sooner.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients and Pan

Bring all your ingredients, especially eggs, butter, and dairy, to room temperature. This ensures a smooth, emulsified batter that bakes evenly. Meanwhile, generously grease your Bundt pan with baking spray or butter and flour, making sure to coat every crevice to prevent sticking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking aerates the dry ingredients, which helps create a tender crumb in your Fresh Orange Bundt Cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-5 minutes until the mixture is very pale, fluffy, and light. This step is crucial for incorporating air and giving the cake structure.

Step 4 — Incorporate Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract. Then, mix in the fresh orange zest and juice. The batter may look slightly curdled at this point, which is normal once the acidic juice is added.

Step 5 — Finish the Batter

With the mixer on low, alternately add the dry ingredients and any liquid (like buttermilk or sour cream) to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; overmixing leads to a tough cake.

Step 6 — Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake in a preheated 350°F (175°C) oven. The cake is done when a skewer inserted into the center comes out clean, about 45-55 minutes. The top will be golden and spring back when lightly touched.

Step 7 — Cool and Unmold

Let the cake cool in the pan on a wire rack for 15-20 minutes. This allows it to set slightly. Then, carefully invert it onto the rack to cool completely. Rushing this step can cause the cake to break.

Step 8 — Prepare the Glaze

While the cake cools, whisk together powdered sugar and fresh orange juice until smooth. For a more intense flavor, add a bit of the reserved orange zest. The glaze should be thick but pourable.

Step 9 — Glaze and Serve

Once the cake is completely cool, drizzle the orange glaze over the top, allowing it to drip down the sides. Slice and serve your beautiful, moist Fresh Orange Bundt Cake. For best texture, store covered at room temperature.

Nutritional Information

Calories	~380 kcal
Protein	~5 g
Carbohydrates	~58 g
Fat	~15 g
Fiber	~1 g
Sodium	~220 mg

Note: These values are estimates per serving for this Fresh Orange Bundt Cake recipe, based on typical ingredients and a standard slice. Actual nutrition can vary depending on specific brands and measurements used.

Healthier Alternatives

This fresh orange bundt cake recipe is wonderfully adaptable. Here are some practical ingredient swaps to tailor it to different dietary needs without sacrificing the bright, citrusy flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a boost of protein and a slightly nuttier, denser crumb.
• Lower-Carb Sweetener — Swap the granulated sugar for a monk fruit or erythritol blend to significantly reduce the carbs and keep the cake moist and sweet.
• Dairy-Free Moisture — Use a plant-based yogurt or coconut milk in place of sour cream or buttermilk for a rich, dairy-free cake that stays incredibly tender.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend to make this a celiac-friendly fresh orange bundt cake. Ensure your blend contains xanthan gum for proper structure.
• Low-Sodium Option — Omit any added salt in the batter and use unsalted butter; the leavening agents and orange zest provide plenty of flavor without extra sodium.
• Oil for Butter — Substitute an equal amount of light olive oil or avocado oil for the butter to create a supremely moist cake with a softer texture.
• Whole Wheat Flour — Use white whole wheat flour for half the all-purpose flour to add fiber and a heartier texture that pairs well with the orange flavor.
• Reduced-Sugar Glaze — For the glaze, mix fresh orange juice with a little powdered erythritol or skip the sugar entirely for a tangy, citrus-packed drizzle.

Serving Suggestions

• Pair a slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a classic, creamy contrast.
• Serve alongside a hot cup of Earl Grey tea or a freshly brewed pot of coffee for a perfect afternoon treat.
• This fresh orange bundt cake is ideal for brunches, baby showers, or as a bright, cheerful dessert for spring and summer gatherings.
• For an elegant plating, dust the cake with powdered sugar just before serving and garnish the plate with thin orange slices or edible flowers.
• Drizzle each slice with a simple orange glaze or a light berry coulis to add an extra layer of flavor and visual appeal.
• Transform leftovers into a decadent dessert by toasting slices lightly and serving them warm with a citrus curd or mascarpone cheese.

This versatile cake is as beautiful as it is delicious, making it a stunning centerpiece for any dessert table.

Common Mistakes to Avoid

• Mistake: Using old baking powder or soda. Fix: Test them yearly for potency to ensure your fresh orange bundt cake rises properly.
• Mistake: Not creaming butter and sugar long enough. Fix: Whip for a full 3-5 minutes until pale and fluffy for a light, tender crumb.
• Mistake: Over-measuring flour, leading to a dense cake. Fix: Spoon flour into the cup and level it off; better yet, use a kitchen scale.
• Mistake: Adding cold ingredients. Fix: Bring eggs, milk, and sour cream to room temperature so the batter emulsifies smoothly.
• Mistake: Zesting only the outer peel. Fix: Avoid the bitter white pith and use a fine microplane for the fragrant zest only.
• Mistake: Under-greasing the intricate bundt pan. Fix: Use a pastry brush to coat every crevice with butter or non-stick spray.
• Mistake: Opening the oven door too early. Fix: Wait until at least the ¾ baking mark to prevent the cake from collapsing.
• Mistake: Inverting the cake while it’s too hot. Fix: Let it cool in the pan for 15-20 minutes so it sets but doesn’t steam and stick.
• Mistake: Using only juice in the glaze. Fix: Simmer juice briefly to concentrate the orange flavor for a more impactful finish.

Storing Tips

• Fridge: Cool the cake completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) in plastic wrap followed by aluminum foil or place in a heavy-duty freezer bag. This fresh orange bundt cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: To enjoy this cake warm, place a slice on a microwave-safe plate and heat for 10-15 seconds. For the whole cake, wrap it in foil and warm in a 300°F (150°C) oven for 10-15 minutes, or until an internal temperature of at least 165°F (74°C) is reached for food safety.

Proper storage is key to maintaining the vibrant citrus flavor and tender crumb of your homemade orange bundt cake.

Conclusion

This Fresh Orange Bundt Cake recipe is a wonderfully moist and vibrant dessert that celebrates the flavor of fresh oranges. We hope you love making it as much as we do! Give it a try and let us know how it turns out in the comments. For more citrusy treats, check out our Orange Cake Recipe Easy or Orange Juice Cake Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use bottled orange juice instead of fresh oranges?

We strongly recommend using fresh oranges for the best flavor. Freshly squeezed juice and zest provide a bright, authentic citrus taste that bottled juice cannot match for this Fresh Orange Bundt Cake Recipe.

How do I prevent the cake from sticking to the Bundt pan?

Thoroughly grease and flour your Bundt pan, making sure to coat every crevice. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to finish cooling completely.

How long will this Fresh Orange Bundt Cake stay fresh?

When stored in an airtight container at room temperature, this cake stays moist and delicious for up to 3 days. For longer storage, you can wrap it well and freeze it for up to 3 months.