Orange Bundt Cake
Oranges don't pack the wallop of lemons-especially in baked goods. But a double hit of tangy orange glaze and a sprinkling of orange sugar provide a flavorful and attractive addition to this cake.
Keywords
- Desserts or Baked Goods
- Cakes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Bundt pan
- Oven
- Hand mixer
- Mixing bowl
- Whisk
- Spatula
- Skewer
- Cooling rack
- Baking sheet
- Pastry brush
- Fork
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan
- 2 1/2 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
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (8 ounces/227 grams) confectioners' sugar
- 1/2 cup frozen orange juice concentrate, thawed
- 4 teaspoons lemon juice
- Pinch salt
- 1 1/2 teaspoons grated orange zest
- 3 tablespoons granulated sugar
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