This Orange Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It’s the perfect anytime cake covered in a simple orange glaze. Blundt Cakes are easy to make they are impressive too. Have you ever tried baking a blunt cake? If not…this is a perfect recipe for you to try .This orange blundt cake is beautiful and the flavour and texture are excellent.

So why you wait. Gather the ingredients and put on your Apron and start baking. I am sure you are going to fall in love with this wonderful Orange Cake.

Happy Baking!!

Ingredients

For the Orange Cake:
3 Eggs(@room temperature)
2 cups granulated sugar
12 Tbsp unsalted butter, melted (not hot)
1/3 cup Vegetable oil
2 tsp vanilla essence
1 cups buttermilk(@ room temperature)
3 cups All-Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp orange zest, from 1 orange

For the Orange Glaze and Topping:
1 1/2 cup powdered sugar
3 Tbsp freshly squeezed orange juice, or to reach desired consistency
1 tsp orange zest

Method

Preheat oven to 180˚C with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.

In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
Add Vegetable oil, then melted butter, and finally vanilla essence, blending between each ingredient then mix in buttermilk until well blended.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour lumps remain. Add 1 Tbsp orange zest and fold into the batter.

Pour batter into prepared bundt pan. Bake at 180˚C for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.