Simple Glazed Orange Bundt Cake

Author: Sarah Bates | The Chef Next Door

Serves 12


3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup granulated sugar

4 eggs

1 teaspoon orange extract

3/4 cup milk

1/2 cup Indian River Select® Brand Orange Juice

For the glaze:

1 1/2 cups powdered sugar

3 Tablespoons Indian River Select® Brand Orange Juice

1/2 teaspoon pure orange extract

1 Tablespoon freshly grated orange zest

Preheat the oven to 350 degrees. Spray the inside of a 10 inch bundt pan with non-stick baking spray and set aside.

In a medium bowl, whisk together the flour, salt, baking powder and baking soda. In the bowl of a stand mixer, beat the butter until light and fluffy. Add the sugar and beat until smooth, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the orange extract. Add the milk and orange juice to a glass measuring cup and whisk well. Slowly add the dry ingredients to the mixer alternately with the milk/juice mixture, just until incorporated. Do not overmix. 

Pour the batter evenly into the prepared bundt pan. Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 15 minutes in the pan. Invert the cake onto a wire rack and allow it to cool completely before glazing and serving.

To make the glaze, whisk together the powdered sugar, orange juice and orange extract. Drizzle the glaze over the cake, then sprinkle with the orange zest. Slice and serve.

Bon Appétit!