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Orange Glaze Bundt Cake

Remember those afternoons when the whole house smelled like a citrus orchard exploded? That’s exactly the feeling I get with this Orange Glaze Bundt Cake. It always takes me back to baking with my grandma, who insisted that every bundt cake needed a zesty, shiny glaze to seal in the love. The cake itself is so moist and tender, with just the right amount of orange brightness to wake up your taste buds without being overpowering. Plus, the glaze—oh, the glaze!—is like a little glassy crown that makes every slice feel extra special. I can’t wait to share this recipe that’s been a kitchen staple and crowd-pleaser for years.

Quick Facts

Yield: Serves 10-12
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes

Ingredients

For the Main Dish:

3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
½ cup freshly squeezed orange juice (about 2 oranges)
2 tbsp orange zest (from about 2 oranges)
1 tsp vanilla extract

For the Orange Glaze:

1 ½ cups powdered sugar
3-4 tbsp freshly squeezed orange juice
1 tsp orange zest (optional for extra zing)

How I Make It

Step 1:

First, preheat your oven to 350°F and grease your bundt pan thoroughly. I like to use a combination of butter and flour or a non-stick spray with flour to make sure the cake pops out easily and keeps that gorgeous shape.

Step 2:

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and a light texture in your cake.

Step 3:

In your stand mixer or with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy—this usually takes about 4-5 minutes. The fluffier, the better for a tender crumb!

Step 4:

Add the eggs one at a time, beating well after each addition. Then mix in the orange zest and vanilla extract for that bright, fragrant punch.

Step 5:

Alternate adding the dry ingredients and the milk mixed with the orange juice to the batter, starting and ending with the dry. Mix until just combined—overmixing can make the cake dense.

Step 6:

Pour the batter into your prepared bundt pan and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes in the pan, then carefully invert it onto a wire rack to cool completely.

Step 7:

For the glaze, simply whisk the powdered sugar and orange juice together until smooth. If it’s too thick, add a little more juice; if too thin, add more sugar. Drizzle it generously over the cooled cake, letting it catch in the beautiful ridges of your bundt.

Variations & Tips

Swap half the flour for almond flour for a nutty twist and extra moisture.
For a boozy kick, add 2 tbsp of Grand Marnier or orange liqueur to the glaze.
If oranges aren’t in season, substitute with lemon zest and juice for a tangy variation.
Use cake flour instead of all-purpose flour for an even more delicate crumb.
Make mini bundt cakes to gift or serve at parties—reduce baking time to about 25-30 minutes.
To check for doneness without a toothpick, gently press the top center of the cake—it should spring back.

How I Like to Serve It

This cake is fantastic with a morning cup of coffee or as a bright finish to a family brunch. During the holidays, I love pairing it with whipped cream and candied orange slices for that extra festive flair. It also holds up beautifully for picnics or potlucks, where the citrusy notes add a fresh punch to any dessert table.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Gently reheat slices in the microwave for 10-15 seconds to revive that soft, fresh-baked feel.

Closing: This Orange Glaze Bundt Cake always brings a sunny brightness to my kitchen and never fails to make everyone smile.

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