Go Back
+ servings
featured orange bundt cake

Glazed Orange Bundt Cake

Course: Cake
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 people
Calories: 457kcal
Fresh, vibrant and bursting with flavor, this orange bundt cake is one delicious treat. Made from scratch and finished with an orange glaze.
Print Recipe


For the Cake

  • cups all-purpose flour 180 grams
  • teaspoons baking powder 10 grams
  • teaspoons kosher salt 4 grams
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • ¾ cup granulated sugar 150 grams
  • 3 large eggs 150 grams, room temperature
  • 1 cup sour cream 227 grams, room temperature
  • cup milk 76 grams, room temperature
  • 2 teaspoons orange extract 8 grams
  • 4 tablespoons orange zest 12 grams, from 2 oranges

For the Glaze

  • 2 cups powdered sugar 226 grams
  • 3 tablespoons orange juice 43 grams
  • teaspoon kosher salt


  • Preheat the oven to 350°F. Grease and flour a bundt pan thoroughly and set aside.
  • In a small bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
    1½ cups all-purpose flour, 2½ teaspoons baking powder, 1¼ teaspoons kosher salt, ¼ teaspoon baking soda
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 1 minute. Add in the eggs and beat for another minute. Add in the sour cream, milk, orange extract, and orange zest and beat to combine. Add in the orange zest and stir.
    1 cup unsalted butter, ¾ cup granulated sugar, 3 large eggs, 1 cup sour cream, ⅓ cup milk, 2 teaspoons orange extract, 4 tablespoons orange zest
  • Add in the flour mixture and stir until the flour is integrated.
  • Pour the batter into the prepared bundt pan and place into the oven to bake for 40 minutes or, until a toothpick inserted comes out clean or with moist crumbs.
  • To make the glaze, combine all of the glaze ingredients in a small bowl. Using a whisk, mix until a smooth glaze has formed.
    3 tablespoons orange juice, ⅛ teaspoon kosher salt, 2 cups powdered sugar
  • Once the cake has cooled, remove it from the bundt pan and place onto a plate or cake stand. Drizzle the glaze over the top of the cake and let it run down the sides. For added optional garnish, zest more orange zest over the top of the glaze. Let set for a few minutes, then slice and serve.


  • A lot of people balk at making bundt cakes because it is difficult to remove the cake from the pan once it is baked. The trick for easy removal is to grease the pan with crisco and then flour it. I like to take a paper towel and spread the crisco to every little nook and cranny. Don’t forget the center of the pan. After you grease it, put about ¼ c of flour in and rotate the pan so the flour spreads and coats all of it. I do this with the pan on its side over the trash can so that any flour that falls out goes directly into the garbage. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
  • Don't over mix the batter when you add the flour in. Over mixing can cause the gluten to develop too much which can lead to your orange bundt cake being chewy rather than soft and fluffy.
  • Let the cake cool completely before glazing and storing.
Storage: Store bundt cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


Serving: 1slice | Calories: 457kcal | Carbohydrates: 56g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 486mg | Potassium: 101mg | Fiber: 1g | Sugar: 40g | Vitamin A: 815IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg