Moist & Zesty Orange Bundt Cake (Easy Old‑Fashioned Recipe)

 

If you love simple cakes that taste like sunshine, this Orange Bundt Cake is going to be a new favorite. It’s soft, tender, beautifully moist, and infused with fresh orange zest and juice for a bright, natural citrus flavor in every bite. This is the kind of easy, old‑fashioned cake that feels special enough for company but simple enough for an everyday treat.

The batter comes together quickly, bakes up golden with that classic Bundt‑pan charm, and finishes with a sweet orange glaze that soaks into all the curves and ridges. It’s fresh, fragrant, and absolutely irresistible — perfect with a cup of tea, as an afternoon pick‑me‑up, or as a light dessert after supper.

Whether you’re a citrus lover or just want a cake that tastes like pure joy, this one will not disappoint.

 

There is a video channel that I like to watch on YouTube, Hance2601. It is a woman living in Finland. She does a lot of cooking and baking. I love peeking into different cultures anyways, but when they add cooking and baking to it, I am hooked.

A month or so ago she posted this video and she baked what looked to be a lovely Orange Bundt Cake in it.  I immediately bookmarked it and made plans to bake it. Today was the day.

I had bought the oranges last week, but just never got around to it. I love simple cakes like this.  Cakes in which the flavor and texture speak for themselves without there needing to be a lot of decoration, icing, etc. No fuss, no muss. Simple ingredients, techniques and  flavors. A small indulgence to be enjoyed with a hot drink in the middle of the afternoon, without feeling like you are going way over the top. I think that is why I love European cakes most of all.  They are delicious cakes that stand on their own without any excess flannel or pretention.

This cake did not disappoint. It went together simply and easily and baked up with a tender, moist and delicious crumb. The orange flavors are subtle and delicious. The hint of cardamom also adds a certain "Je ne sais quois."

If you are looking for a good and simple cake to enjoy this week, this may well be the one! Its fabulously delicious as is but would also be great served with a dollop of whipped cream and some fresh berries as a simple, yet special dessert.

 

INGREDIENTS NEEDED

TO MAKE

ORANGE BUNDT CAKE

Most ingredients for this cake are every day baking cupboard essentials, except for the oranges and the sour cream.

• 2 1/4 cups (250 g) all-purpose plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200 g) fine granulated sugar
• 3 large eggs (room temperature)
• 1/2 cup (120 ml) neutral oil
• 1 cup (120 g) plain yogurt or sour cream
• 1/2 cup (120 ml) fresh orange juice
• Finely grated zest of 2 oranges
• 1 tsp vanilla extract
• ½ tsp ground cardamom

For the glaze:

• 1/4 cup (60ml) fresh orange juice
• 2 TBS granulated sugar

NOTES ON INGREDIENTS

• Do not use self-raising flour.  A combination of baking powder and soda is used in this recipe which works with the sour cream to give your cake  good rise.
• I used Kirkland organic granulated sugar. In the U.K. use caster sugar.
• My oranges were quite large.  Scrub them well in warm soapy water to remove any pesticides or insect debris before zesting. Dry well.
• I used sunflower oil.
• I used yogurt today. I did have sour cream in the house, but needed that for something else.

 

HOW TO MAKE ORANGE BUNDT CAKE

This is a really simple cake to put together. The perfect cake to enjoy with a cup of hot tea  or coffee, or some whipped cream and fresh fruit.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch Bundt pan really well and set aside. (I use low fat canola oil spray and spray the tin generously.)
2. Whisk all of the dry ingredients together in a bowl until well combined. Set aside. (I use a small wire whisk for this.)
3. Beat the sugar and eggs together until slightly pale in color. (2 to 3 minutes.) Slowly beat in the oil until it is well incorporated. (I used my electric whisk for this to get the best volume for the eggs and sugar.)
4. Stir in the sour cream, orange juice, zest and vanilla, combining well. (I switched back to a wire whisk.)
5. Fold in the flour mixture, just to combine. (Don't overmix.)
6. Pour into the prepared Bundt tin, leveling off the top. (It is a fairly thinnish batter.)
7. Bake in the preheated oven for 40 to 50 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean. (Mine was done in exactly 40 minutes.)
8. Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
9. Meanwhile heat the orange juice and sugar together until the sugar has completely dissolved. (I did this in the microwave.)
10. Turn the cake out and slowly brush all over with the orange juice mixture, allowing it to soak into the cake while the cake is still warm. (Let the first brushing soak in before you apply more.)
11. Cut into wedges to serve. (This is beautiful served with a hot drink.  I had an orange spice herbal blend today.)

Dusting with icing sugar to finish is optional, but does give a very pretty finish!

 

HINTS AND TIPS FOR SUCCESS

If you follow my hints and tips, you can be sure of success.

• Read through the recipe several times to familiarize yourself with the ingredients and equipment needed to make the cake.
• Assemble everything you need before you begin.  This helps to prevent you from leaving anything out.
• Butter your cake tin really well for the best release once the cake is baked.
• Follow the instructions to the "T."
• Use fresh oranges and fresh orange juice. (I needed two large naval oranges.)
• Make sure all of your ingredients are at room temperature for a better finish.
• Do not overbeat the batter. Over-beating can create a tough cake.
• Use a micro-plane grater to get really fine orange zest. Alternately use the small holes on a box grater.
• Brush the cake with the orange glaze while the cake is still warm so that the cake will absorb the glaze.

STORAGE ADVICE

• This cake will keep at room temperature in an airtight container for three to four days. For longer storage, refrigerate. Even so I wouldn't keep it for much more than 5 to 6 days.
• To freeze this cake, do not frost. Wrap the cake entirely in plastic cling film and then in a layer of aluminum foil.  Place into a large zip lock baggie. Label, date, and freeze. It will keep frozen for up to three months.

 

A FEW OTHER BUNDT CAKES TO ENJOY

There is something about the shape of a Bundt cake that automatically makes it pretty, even without any decorations added. Here are a few more favorites of ours.

ROSALIE'S TOM & JERRY CAKE - A two toned Nova Scotia treasure baked with love.  A recipe that's been passed from hand to hand, kitchen to kitchen, heart to heart. A family heirloom recipe that carries stories, memories and the scent of warm spices through generations. The magic lies in two delicious batters. “Tom” — a rich, dark, gingerbread‑like layer made with molasses, cocoa, warm spices, and sultana raisins. “Jerry” — a soft, buttery vanilla batter that bakes into the spiced layer, creating a beautiful marbled pattern. The crumb is moist, dense in the best way, and perfect with a dusting of icing sugar. 

PINEAPPLE UPSIDE DOWN BUNDT CAKE - This recipe takes everything you love about the nostalgic classic and turns it into a show‑stopping dessert. Golden pineapple slices and bright maraschino cherries caramelize in a buttery brown‑sugar glaze, creating a glossy, jewel‑toned topping that looks as beautiful as it tastes. Beneath that sits a soft, tender homemade vanilla‑pineapple cake — moist, flavorful, and infused with real pineapple juice for a sunny sweetness in every bite. Baked in a Bundt pan, the cake becomes even more impressive: tall, elegant, and perfect for slicing into generous wedges. Once inverted, the fruit topping drapes over the cake like stained glass, and the warm caramel edges make each slice irresistible.

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Yield: Makes one Bundt Cake

Author: Marie Rayner

Moist Orange Bundt Cake

Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M

This is one very delicious orange Bundt cake with a rich and buttery crumb. It is brushed with an orange sugar syrup while it is still warm, imparting even more orange flavor into the cake. This is a winner of a cake!

Ingredients

• 2 1/4 cups (250 g) all-purpose plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200 g) fine granulated sugar
• 3 large eggs (room temperature)
• 1/2 cup (120 ml) neutral oil
• 1 cup (120 g) plain yogurt or sour cream
• 1/2 cup (120 ml) fresh orange juice
• Finely grated zest of 2 oranges
• 1 tsp vanilla extract
• ½ tsp ground cardamom

For the glaze:

• 1/4 cup (60ml) fresh orange juice
• 2 TBS granulated sugar

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch Bundt pan really well and set aside.
2. Whisk all of the dry ingredients together in a bowl until well combined. Set aside.
3. Beat the sugar and eggs together until slightly pale in color. (2 to 3 minutes.) Slowly beat in the oil until it is well incorporated.
4. Stir in the sour cream, orange juice, zest and vanilla, combining well.
5. Fold in the flour mixture, just to combine. Don't overmix.
6. Pour into the prepared Bundt tin, leveling off the top.
7. Bake in the preheated oven for 40 to 50 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean.
8. Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
9. Meanwhile heat the orange juice and sugar together until the sugar has completely dissolved.
10. Turn the cake out and slowly brush all over with the orange juice mixture, allowing it to soak into the cake while the cake is still warm.
11. Cut into wedges to serve.

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