Orange Buttermilk Bundt Cake - a wonderfully moist cake beneath a crunchy, delicate crust. If you love the taste of oranges, you'll love this cake!
Pretty isn't it?
I discovered a lovely Bundt pan with a swirling type of design and ordered it last week from Amazon. It's the pan I used to make this Orange Buttermilk Bundt Cake. The classic design makes the cake look so pretty without any need for icing or frosting.
One of the reasons I love making Bundt cakes is that there really isn't a need for frosting. The cake itself is often the star. That's not to say I don't love a light, sweet glaze over the top. A glaze just brings it all of the wonderfulness together.
This Orange Buttermilk Bundt Cake is truly the main attraction and doesn't really need a thing. It's a wonderfully moist cake beneath a crunchy, delicate crust. It's got the perfect amount of orange flavor which is brought out through the orange zest mixed with sugar that is added to the batter. Each bite of this cake tastes tender and fresh.
I finish the cake off with a sweet orange glaze drizzled over the top. The glaze is a mixture of orange juice, orange marmalade and a touch of lemon juice heated on the stove until the glaze has reduced and has thickened.
If you love the taste of oranges, you'll love this cake. You can certainly bake it in any Bundt cake pan you have. It's both classic and elegant and I know you'll enjoy it as much as we did.
Orange Buttermilk Bundt Cake
- 1 cup butter room temperature, plus more for pan, 2 sticks
- 3 cups all-purpose flour plus more for pan
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 1/2 cups granulated sugar
- 1/3 cup orange zest
- 4 large eggs
- 1 cup buttermilk
- 3/4 cup orange marmalade
- 1/8 cup orange juice
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees F. Butter and flour Bundt pan; set aside.
- Whisk flour, baking powder, and salt in a medium bowl.
- Combine sugar and orange zest in a large bowl; using your fingertips, rub together until orange sugar is well blended.
- Add 1 cup butter to orange sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes.
- Add eggs one at a time, beating between additions and occasionally scraping down sides of bowl with a rubber spatula.
- Beat until mixture is light and fluffy, about 4 minutes longer.
- Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
- Pour batter into prepared Bundt pan.
- Bake cake until golden brown, about 60-70 minutes.
- Transfer to wire rack and let cake cool in pan for 20 minutes.
- Invert cake onto rack; remove pan and let cake cool completely.
- While the cake is cooling, begin to prepare the glaze.
- Combine orange marmalade, orange juice and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 8-10 minutes.
- Strain glaze into a small bowl, discard solids in strainer.
- Pour glaze over completely cooled cake and let sit for 10 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.