Orange Bundt Cake
By America's Test KitchenPublished on November 6, 2011
Yield
Serves 12
Ingredients
Cake
18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan2 ½ cups (12½ ounces/354 grams) all-purpose flour, plus extra for dusting pan4 large eggs, room temperature2 tablespoons grated orange zest, chopped, plus ¾ cup juice from 2-3 oranges1 teaspoon vanilla extract 2 cups (14 ounces/397 grams) granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon saltGlaze and Orange Sugar
2 cups (8 ounces/227 grams) confectioners' sugar ½ cup frozen orange juice concentrate, thawed4 teaspoons lemon juice Pinch salt 1 ½ teaspoons grated orange zest 3 tablespoons granulated sugarBefore You Begin
When grating orange zest, remove just the outer orange part of the peel-the inner white part is very bitter.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out excess. Whisk eggs, zest, juice, and vanilla in medium bowl.
- With electric mixer, combine flour, sugar, baking powder, baking soda, and salt on lowest setting in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add egg mixture in steady stream. Scrape down sides of bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (It's fine if batter looks slightly broken.)
- Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes.
- For the glaze and orange sugar: While cake bakes, whisk 1 1/2 cups confectioners' sugar, juice concentrate, lemon juice, and salt in small bowl until smooth. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet. Brush still-warm cake with 1/4 cup glaze (see photo 1) and let stand until just warm, about 1 hour. Whisk remaining 1/2 cup confectioners' sugar into remaining glaze and pour evenly over top of cake (see photo 2). Using fork, mix zest and granulated sugar together in small bowl and sprinkle over glaze (see photo 3). Cool cake completely, about 2 hours. (Cake can be stored, tightly wrapped, at room temperature for up to 3 days.) Serve.
Yield
Serves 12Ingredients
Cake
18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan
2 ½ cups (12½ ounces/354 grams) all-purpose flour, plus extra for dusting pan
4 large eggs, room temperature
2 tablespoons grated orange zest, chopped, plus ¾ cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups (14 ounces/397 grams) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Glaze and Orange Sugar
2 cups (8 ounces/227 grams) confectioners' sugar
½ cup frozen orange juice concentrate, thawed
4 teaspoons lemon juice
Pinch salt
1 ½ teaspoons grated orange zest
3 tablespoons granulated sugar
Test Kitchen Techniques
Ingredients
Cake
18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan
2 ½ cups (12½ ounces/354 grams) all-purpose flour, plus extra for dusting pan
4 large eggs, room temperature
2 tablespoons grated orange zest, chopped, plus ¾ cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups (14 ounces/397 grams) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Glaze and Orange Sugar
2 cups (8 ounces/227 grams) confectioners' sugar
½ cup frozen orange juice concentrate, thawed
4 teaspoons lemon juice
Pinch salt
1 ½ teaspoons grated orange zest
3 tablespoons granulated sugar
Test Kitchen Techniques
Ingredients
Cake
18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan
2 ½ cups (12½ ounces/354 grams) all-purpose flour, plus extra for dusting pan
4 large eggs, room temperature
2 tablespoons grated orange zest, chopped, plus ¾ cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups (14 ounces/397 grams) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Glaze and Orange Sugar
2 cups (8 ounces/227 grams) confectioners' sugar
½ cup frozen orange juice concentrate, thawed
4 teaspoons lemon juice
Pinch salt
1 ½ teaspoons grated orange zest
3 tablespoons granulated sugar
Test Kitchen Techniques
Why This Recipe Works
Making an orange Bundt cake that produces a tender, moist, and rich confection is relatively easy—making one with an assertive orange flavor is more of a challenge. For a sufficiently zesty Orange Bundt Cake recipe, we pumped up the flavor with a bit of thawed frozen orange concentrate. Along with lemon juice and orange zest, it gave our glaze its rich, potent flavor. A final dusting of granulated sugar and orange zest added another level of citrus flavor and gave our Orange Bundt Cake a pleasant crunch.
Before You Begin
When grating orange zest, remove just the outer orange part of the peel-the inner white part is very bitter.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out excess. Whisk eggs, zest, juice, and vanilla in medium bowl.
- With electric mixer, combine flour, sugar, baking powder, baking soda, and salt on lowest setting in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add egg mixture in steady stream. Scrape down sides of bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (It's fine if batter looks slightly broken.)
- Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes.
- For the glaze and orange sugar: While cake bakes, whisk 1 1/2 cups confectioners' sugar, juice concentrate, lemon juice, and salt in small bowl until smooth. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet. Brush still-warm cake with 1/4 cup glaze (see photo 1) and let stand until just warm, about 1 hour. Whisk remaining 1/2 cup confectioners' sugar into remaining glaze and pour evenly over top of cake (see photo 2). Using fork, mix zest and granulated sugar together in small bowl and sprinkle over glaze (see photo 3). Cool cake completely, about 2 hours. (Cake can be stored, tightly wrapped, at room temperature for up to 3 days.) Serve.
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