This orange bundt cake is wonderfully moist: the still-warm cake is soaked with fresh orange juice, then finished with a delicate cream cheese frosting. With minimal effort, you get a perfect citrus dessert for tea at home.
Ingredients
For the cake
- Orange — 1
- Orange juice — 3.4 fl oz | 100 ml
- Zest of 1 orange
- Sugar — 3.5 oz | 100 g
- Butter, melted — 3.5 oz | 100 g
- Eggs — 3
- All-purpose flour — 7.1 oz | 200 g
- Baking powder — 0.4 oz | 10 g
- Salt — a pinch
For the frosting
- Cream cheese — 5.3 oz | 150 g
- Powdered sugar — 2 tbsp
Method
- Preheat the oven to 356°F | 180°C. Grease a loaf pan or bundt pan and line the base with parchment.
- Finely zest the orange in thin strips; set aside for garnish. Peel away all the white pith, remove any seeds if needed, and cut the orange into pieces.
- Melt the butter and let it cool slightly until warm.
- Place the orange pieces, sugar, eggs, and melted butter in a blender. Blend until smooth and silky.
- Sift the flour with the baking powder and salt. Fold the dry ingredients into the wet mixture just until combined and smooth, without overmixing.
- Transfer the batter to the prepared pan and smooth the top.
- Bake at 356°F | 180°C for about 50 minutes, until a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for 5–10 minutes, then, while still warm, brush or spoon the orange juice evenly over the top.
- For the frosting, beat the cream cheese with the powdered sugar until soft and creamy.
- Let the cake cool completely, spread over the frosting, and finish with orange zest. Serve.
Nutritional value
| Item | Per serving (of 8) |
|---|---|
| Calories | 325 kcal |
| Protein | 7 g |
| Fat | 16 g |
| Carbohydrates | 38 g |
| Sugar | 22 g |
| Fiber | 1.5 g |
| Sodium | 250 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- To avoid bitterness, remove all the white pith and any seeds before blending the orange.
- No blender? Purée the orange with an immersion blender or chop it very finely, then beat well with the eggs, sugar, and butter.
- For a brighter citrus note, add a pinch of ground vanilla or 1/2 tsp vanilla extract.
- Apply the frosting only to a completely cooled cake, or it will begin to melt.
- Store the cake in the refrigerator for up to 3 days, tightly covered. Bring it to room temperature 20 minutes before serving.
FAQ
Can I replace butter with vegetable oil?
Yes. Replace the butter with the same amount of neutral vegetable oil. The cake will taste a little lighter and have a softer crumb, but it will stay moist.
Why can the cake taste bitter, and how can I avoid it?
The bitterness comes from the white pith and the seeds. Use only the colored zest, remove the white membrane, and discard the seeds before blending the orange.
Can I bake this as muffins?
Yes. Divide the batter among muffin cups, filling each about three-quarters full, and bake at 356°F | 180°C for 18–22 minutes, until a skewer comes out clean. Soak with juice and top with frosting after cooling.