Moist Orange Bundt Cake Recipe with Zesty Glaze

If you love bold citrus, this Orange Bundt Cake is for you. A tender, moist bundt with bright orange flavor, finished with a tangy orange glaze.

🍊 The Best Orange Cake with Orange Glaze

This cake pairs two great things: bold citrus and an ultra-tender crumb. Fresh orange zest and juice brighten the batter, while a simple orange glaze and a light orange soaking syrup keep the cake moist and flavorful. It’s not overly sweet, so it works beautifully for afternoon tea, a light dessert, or a showstopping brunch centerpiece.

🧾 What You’ll Need

Ingredients

The recipe relies on pantry staples. Notes on key items:

• Oranges: Use fresh oranges for zest and juice. Choose heavy fruit with bright color; plan on about 3 large oranges to be safe.
• All-purpose flour: Regular AP flour works well; use a gluten-free all-purpose blend if you need to avoid gluten.
• Unsalted butter: Gives richness and moistness. If using salted butter, reduce added salt slightly.
• Sour cream: Adds fat and tenderness. Substitute full-fat plain Greek yogurt if needed.
• Sugars: Granulated sugar is used in the batter and soaking syrup; powdered sugar makes the glaze.

Equipment

• Bundt pan (10–15 cup capacity recommended)
• Wire cooling rack
• Citrus juicer or reamer
• Fine grater or microplane for zest
• Stand mixer or hand mixer and spatula

📋 Instructions

Below is an overview of the process. Exact ingredient amounts are in the recipe card section.

Make the Cake Batter

• Preheat the oven to 350°F and prepare the bundt pan with a thick layer of pan release or a generous coating of nonstick spray, then flour it lightly.
• Whisk together flour, baking powder, and salt; set aside.
• Cream butter and granulated sugar until light and fluffy, about 2–3 minutes.
• Beat in orange zest, sour cream, and vanilla. With the mixer on low, add the eggs one at a time until just combined. The batter may look slightly curdled—that’s fine.
• Fold in the flour mixture with a spatula until just combined; avoid overmixing.
• Transfer batter to the prepared pan, tap gently to level, and bake 50–60 minutes, or until a skewer comes out with a few moist crumbs. If the top browns too quickly, tent with foil.

Make the Orange Soaking Syrup

The soaking syrup is poured over the hot cake to infuse extra orange flavor and moisture.

• While the cake bakes, combine fresh orange juice and granulated sugar; stir until the sugar dissolves.
• When the cake is done, leave it in the pan on a wire rack. Poke holes all over the cake with a wooden skewer and pour the warm syrup over the hot cake so it soaks in. Let the cake cool in the pan.
• Once cooled, invert the cake onto a wire rack and remove the pan.

Make the Orange Glaze

Finish the cake with a simple orange glaze.

• Whisk powdered sugar with 1–3 tablespoons fresh orange juice until you reach your desired glaze consistency.
• Pour the glaze over the cooled cake and, if desired, finish with additional orange zest.
• Allow the glaze to set 10–15 minutes before slicing and serving.

💭 Variations

Try these easy swaps to change the flavor profile:

• Swap the orange for lemon, lime, grapefruit, clementine, or tangelo—or combine citrus varieties for a layered flavor.
• Add complementary extracts (coconut with lime, almond with lemon) for a twist.
• Use a gluten-free all-purpose flour for a gluten-free version.
• Make a vanilla glaze instead by using milk and a teaspoon of vanilla extract instead of orange juice.

💡 Tips and FAQs

Do I need to grease a non-stick bundt pan?

Yes. Even non-stick pans can stick in the ridges. Use a generous layer of pan release or spray with a baker’s nonstick spray that includes flour, and then lightly dust with flour for extra insurance.

What can I use instead of sour cream?

Full-fat plain Greek yogurt is a great substitute. Room-temperature buttermilk can also work.

Make-ahead and storage

Store an unglazed cake, well wrapped, in the refrigerator for up to 5 days or frozen up to 2 months. Glaze just before serving when possible. A glazed cake keeps in an airtight container at room temperature for up to 3 days or in the fridge up to 5 days; note the glaze may soften over time.

🍊 More Zesty Orange Desserts

• Orange Mousse with Cranberry Sauce
• Pistachio Orange Cake
• Hazelnut Orange Chocolate Scones
• Cranberry Orange Trifle
• Cranberry Orange Bread Pudding

Recipe summary: This Orange Bundt Cake yields about 10 servings, takes roughly 30 minutes prep and about an hour to bake. The cake is finished with a citrus soaking syrup and a powdered sugar orange glaze for a bright, tender dessert.

Orange Bundt Cake — Recipe Card

Orange Bundt Cake

A tender, citrus-forward bundt cake soaked with orange syrup and finished with an orange glaze.

Prep 30 mins

Cook 1 hr

Total 1 hr 30 mins

Yields 10 servings

Ingredients

• 2 1/4 cups (9.5 oz) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 cup (7 oz) granulated sugar
• Zest of 2 oranges
• 1/4 cup (2 oz) sour cream, room temperature
• 2 tsp vanilla extract
• 3 large eggs, room temperature

For the soaking syrup

• Juice of 2 oranges (freshly squeezed)
• 1/3 cup (2.3 oz) granulated sugar

For the glaze

• 1 cup (4 oz) powdered sugar
• 2–3 tbsp fresh orange juice (adjust for desired consistency)

Instructions

1. Preheat oven to 350°F. Grease and flour a bundt pan generously.
2. Whisk together flour, baking powder, and salt; set aside.
3. Cream butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Beat in orange zest, sour cream, and vanilla.
5. With mixer on low, add eggs one at a time, mixing just until combined.
6. Fold in the dry ingredients with a spatula until just combined. Do not overmix.
7. Transfer batter to the prepared pan, tap to level, and bake 50–60 minutes. Test with a skewer; a few moist crumbs are fine.
8. While the cake bakes, stir orange juice and sugar for the syrup until dissolved.
9. When the cake is done, keep it in the pan on a wire rack. Poke holes with a skewer and pour the warm syrup over the hot cake. Let cool in the pan.
10. Invert the cooled cake onto a wire rack.
11. Whisk powdered sugar with orange juice until the glaze reaches your preferred consistency. Pour over the cake and let set 10–15 minutes before slicing.

Storage

Store an unglazed cake wrapped in the refrigerator up to 5 days or frozen up to 2 months. Glazed cake keeps 3 days at room temperature or up to 5 days refrigerated in an airtight container; glaze may soften over time.