Easy Orange Bundt Cake Recipe
A soft and moist orange cake that’s bursting with fresh orange flavor (juice and zest); a Greek yogurt Easy Orange Bundt Cake Recipe!
Cake doesn’t have to be a weekend project. Because most of us have the ingredients already stocked in our pantry, right? So for this Easy Orange Bundt Cake, all I needed was an abundance of oranges. I also love, love, love this cake for Easter!
Easy Orange Bundt Cake Recipe
Here’s a couple fun recipes for spring to try if you love orange: Puff Pastry Cardamon Orange Twists and Orange Creamsicle Freezer Dessert.
This orange bundt cake is a perfect brunch addition. Of course, people also love this cake topped with whipped cream or ice cream for dessert. But honestly, we just ate it plain and enjoyed the rich, robust orange flavors.
Calling all orange lovers
With the orange trees in our backyard, we couldn’t help but eat as many as possible before we left the desert. This wonderful dessert used up about 10 oranges! Ten gorgeous, juicy oranges, but make sure you have a dozen, just in case! Besides, today is National Oranges and Lemons Day!
Ingredients for orange cake:
- Baking powder + baking soda
- Kosher salt
- Unsalted butter
- Fresh oranges
- Greek yogurt
- Vanilla extract
- Powdered sugar
The secret to getting the most flavor? You add 1/2 cup of fresh orange zest. If you don’t have a good zester, here’s one of my favorite brands. It zests like no one’s business, and washes up so nicely.
My favorite zester: Goodcook Fine Zester Grater (affiliate link)
How to Make Easy Orange Bundt Cake
I use a hand mixer for this cake. You don’t want to over-mix the batter, so follow the directions carefully.
The cake has a drizzle that you pour over, and then a light frosting to add after it’s cooled.
Both of these frostings are essential for making the orange flavor really pop. Don’t leave them out.
How to store the cake:
This everyday Easy Orange Bundt Cake recipe is simple to make and only gets better over time.
The finished cake can be kept airtight at room temp for 1-2 days!
Cake for breakfast? Absolutely. Or, at least for Easter Brunch!
Especially when it’s loaded with fresh orange juice, orange zest, and Greek yogurt.
We’ve so enjoyed getting to know new friends down here in the desert, a real treat. Last night we sat out under the stars laughing and getting to know one another … friends for life, we all agreed :)
More recipes with orange:
Get the Recipe:
Easy Orange Bundt Cake
- 3 cups all purpose flour + 2 Tbsp. for flouring the pan
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 tsp kosher salt
- 1 cup unsalted butter, 2 sticks, softened just to room temp
- 2 ½ cups granulated sugar, divided
- 4 extra large eggs, room temp
- ½ cup fresh orange zest, from approx 8 oranges
- ¾ cup freshly squeezed orange juice, + 2 Tbsp, divided
- 1 cup Greek yogurt
- 1 Tbsp. pure vanilla extract
Orange Glaze Topping:
- 1 ¼ cup powdered sugar
- ½ tsp vanilla
- 2 Tbsp. freshly squeezed orange juice
- Preheat oven to 350F. Grease a standard bundt pan and add 2 Tbsp. flour. Tip the bundt pan from side to side to evenly dust the entire pan with flour.
- In a large bowl, add flour, baking powder, baking soda, and salt. Mix together and set aside.
- In another large bowl, using a hand mixer (or you can use a stand mixer), cream the butter and 2 cups of granulated sugar on medium speed, for a couple of minutes, or until light and fluffy. Beat in eggs one at a time. Add the 1/2 cup of orange zest, beating until well incorporated.
- In a bowl, combine 1/4 cup of fresh orange juice, Greek yogurt, and vanilla extract. Gently add this mixture into the egg mixture. Add the flour mixture, and mix gently with a wooden spoon (or large spatula) until all batter is gently folded together. Batter should be just combined but not over-mixed.
- Pour the batter into greased bundt pan and bake 40-43 minutes, or just until toothpick inserted in center comes out almost clean. Allow cake to cool 15 minutes before removing from the pan. Gently remove cake from bundt pan and invert onto a serving plate (I use a butter knife to gently loosen sides, before inverting).
- While the cake is cooling, in a small bowl add the remaining 1/2 cup sugar with remaining 1/2 cup orange juice. Heat in microwave for 1 minute until sugar dissolves. Slowly drizzle sugar/orange mixture over cake after it’s inverted, and allow cake to cool completely.
- For Orange Glaze Topping: Combine powdered sugar, 1/2 tsp. vanilla, and 2 Tbsp. orange juice and whisk until smooth (if needed, add another drop or two of orange juice for desired consistency). Drizzle over top of cake.