Moist Orange Bundt Cake

4.46 from 31 votes

This orange bundt cake is made with fresh orange juice and zest; it is an incredibly moist and tender cake bursting with flavor.

Prep Time15

Cook Time50

Total Time1

Course: Cakes

Cuisine: German

Servings: -14 slices

Calories: 280kcal

Author: Adina

Prepare the bundt pan: Preheat the oven to 180°C/ 360°F/ 180°C. Butter and flour the bundt pan (Note 4).
Egg whites: Separate the eggs. Beat the egg whites until stiff. Set them aside.
4 large eggs
Make cake batter: Beat the egg yolks, sugar, and vanilla extract until pale and fluffy. Slowly add the oil and continue beating until combined. Add the orange juice and zest.
1 cup granulated sugar / 200 g + 1 teaspoon vanilla extract + ¾ cup + 2 tablespoons neutral-tasting oil/ 200 ml + ¾ cup + 2 tablespoons freshly squeezed orange juice / 200 ml + 2 teaspoons orange zest
Add dry ingredients: Mix and sieve the flour, baking powder, and salt over the egg mixture. Fold in carefully.
2½ cups cake flour / 300 g + 3 teaspoons baking powder + ⅛ teaspoon fine sea salt
Add the egg whites and carefully fold in as well.
Bake: Pour the mixture into the prepared dish and bake for 50 minutes. Make the skewer test: it should come out clean.
Rest: Let the cake in the pan for about 15 minutes, release it from the pan by gently going around the edges with a small butter knife, and then turn it onto a plate.
Dust: Let the cake cool completely and dust it with powdered sugar or cover it with glaze just before serving (Notes 5 and 6).

A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
Oranges: You will need 2-3 medium-sized to large oranges.
Flour: All-purpose flour also works, but cake flour is better when making bundt cakes.
Prepare bundt pan: Butter the form very thoroughly, including all the nooks and crannies of the pan. Sprinkle it with about ¼ cup flour. Start shaking and turning the pan to coat it with flour, including all the nooks and crannies. Turn it around over the sink and start shaking and patting it gently on the bottom and sides to remove the excess flour.
Optional orange glaze: Mix 100 g/ 1 cup icing sugar with 1 tablespoon orange juice and stir to get a smooth paste; it should be thick yet slightly pourable. Add a little more liquid if necessary.
Optional cream cheese glaze: Mix 4 oz cream/ 115 g cheese with 4 tablespoons soft butter, ½ to 1 teaspoon orange extract (to taste), 1 tablespoon orange zest, and 1 cup/ 100 g icing (powdered) sugar until smooth. You should have a thick yet slightly runny consistency. Add more icing sugar to thicken it or a little orange juice to make it thinner, as required.