Ingredients
Scale
- 2 cups cake flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temp
- 1 tbsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup powdered sugar (for white glaze)
- 2 tbsp milk (for white glaze)
- 1 cup powdered sugar (for orange glaze)
- 2–3 tbsp fresh orange juice (for orange glaze)
Instructions
- Preheat oven to 325°F (163°C) and prepare a bundt pan with grease and flour.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in orange zest, fresh orange juice, vanilla extract, and optional orange extract.
- Gradually add dry mixture alternately with buttermilk until just combined.
- Pour batter into the bundt pan and bake for 55-65 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
- For the white glaze, whisk together powdered sugar, vanilla extract, and milk until smooth.
- For the orange glaze, whisk powdered sugar with fresh orange juice until glossy.
- Drizzle white glaze over cooled cake first, followed by the orange glaze. Allow to set before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 80mg