Summer Glazed Orange Bundt Cake

This simple Summer Glazed Orange Bundt Cake is full of delicious citrus flavor and is perfect for desert, with coffee and tea. It'll become your favorite this summer and all year round. 

The weather is finally warm and the sun is out, so we decided to follow a recipe that is easy and adjust with the season. I’ve made this recipe for years and don’t get tired of it. Is one of my favorites and it doesn’t take a lot of effort. With a couple of ingredients you can become a baker in no time. I’m originally from Puerto Rico and oranges are everywhere, especially during the winter, but you can find them all year round. 

The freshness of the orange zest will make your home like summer. The best part is that it is super-simple to make and it lasts for a couple of days outside the fridge. Another thing that makes this recipe one of my favorites is that it is not a very tall cake so you can eat it fast. If you don’t have a bundt pan you can use a loaf pan and it will work perfectly. You don’t have to spend a lot of time decorating it because the pan will do the job for you so  you are ready to serve it as it.

Course: Dessert

Prep Time: 15 minutes

Bake Time: 40 minutes

Yield: 7 -8

Ingredients:

For the Cake:

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 cup sugar
• 2 eggs
• 3 tablespoons milk
• 3/4 cup freshly squeezed orange juice (about 3 oranges)
• 1/2 cup oil 1 teaspoon vanilla extract 5-6 tablespoons orange zest (about 3 oranges)
• Pinch of salt

For the Glaze:

• 1 1/4 cups icing sugar
• 2-3 tablespoons fresh orange juice
• 1/2 teaspoon vanilla extract

Instructions:

Prep: Preheat the oven to 350 F (176 C) and prepare a bundt cake pan by greasing it well. I add some flour to make sure it doesn’t stick.  The bundt pan I used is large but you can use a smaller one or a loaf pan. 

Make the batter:

In a medium bowl, sift together all the dry ingredients, and mix until combined. Set aside. In a separate bowl, combine the wet ingredients and whisk until combined. Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.

Bake the cake:

Pour the batter into the bundt cake and bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean. Remove from the oven and let cool till room temperature and then gently take out the bundt cake. Cool completely on the baking rack.

For the Orange Glaze:

Mix all the ingredients until fully combined. Drizzle on completely cooled cake and serve. Optionally you can add fresh orange zests after pouring the glaze to garnish.

Baking times may vary according to your oven, so the best way to check if the cake is done is to insert a toothpick, if it comes out clean then the cake is ready.

Serve + Store:

Store leftovers, tightly covered, at room temperature for 2-3 days. After that period, store it on the fridge for 2-3 more days. 

Enjoy it with a cup of tea or a coffee. Some tips for this recipe are to sift all the ingredients before, the icing is optional, but definitely worth making, take the time to zest fresh oranges, it really makes the difference.