How to make an orange Bundt cake?

Make a traditional batter with butter, caster sugar, eggs, flour, and baking powder. To make this classic orange Bundt cake, add orange zest and orange juice as well as ground cardamom. Bake in a Bundt cake tin for about 45 minutes. When it is cold, drizzle with icing made from icing sugar and water or orange juice.

How to make a moist orange Bundt cake?

To ensure a moist orange Bundt cake, go for ripe and juicy oranges that will yield moisture as well as flavour. When mixing the batter be careful not to overmix as this will result in a denser texture. Simply ensure the ingredients are mixed, and the batter is moist. The same goes for baking. Keep a close eye on it to avoid overbaking. Lastly, storage also affects whether it will stay moist. Keep the baked orange Bundt cake in an airtight container to retain its moisture for longer.

How long will an orange Bundt cake last?

An orange Bundt cake usually keeps fresh for 2-3 days in an airtight container at room temperature and up to four or five days if you place it in the fridge. A sliced Bundt cake will last for fewer days as the slices dry faster. You can toast leftover slices and serve them with a good measure of cold butter.

Can you freeze an orange Bundt cake?

Yes, if you want to extend the shelf life of your orange Bundt cake, wrap it thoroughly and freeze. It will last several months. When you want to eat it, place it in the fridge the day before to thaw. This will help to maintain the flavours and texture.

ORANGE BUNDT CAKE

1 hour 40 mins cooking time

This classic orange Bundt cake is sure to become a baking favourite with the citrusy goodness of this moist, tender crumb. Gather your ingredients, preheat your oven, and bake up slices of sunshine. A citrus-infused adventure, cook, made to delight.

ORANGE BUNDT CAKE

45 mins preparation time
1 hour 40 mins cooking time

Ingredients

8 portions

FOR THE BATTER:

300 g Lurpak® Slightly Salted Butter

300 g caster sugar

5 medium free range eggs

Zest of 3 oranges

250 ml orange juice

250 g plain flour, sieved

2 tsp baking powder

2 tsp ground cardamom

FOR THE ICING:

200 g icing sugar

20 ml water

Scan to see the recipe online

Method

You will need a circa 25cm in diameter Bundt cake tin greased with butter.

Preheat the oven to 170C/155C fan/gas mark 4.

Beat the butter until soft and fluffy in a large bowl with an electric mixer. Add sugar and mix well until it is creamy and light yellow.

The be-all and end-all of a moist cake is to always beat the butter soft and fluffy before adding the sugar as this will make for a better cake texture. You should also always make sure the eggs are at room temperature before adding them to the butter mixture.

Add eggs one at a time. Mix well at low speed in between.

Mix the flour and baking powder together, then sift the flour and gently fold it into the mixture, alternating with the orange juice. Lastly, fold the cardamom and orange zest into the cake mixture.

Pour the mixture into the prepared Bundt cake tin.

Bake for 45-50 minutes or until a skewer, when inserted into the cake, comes out clean. Let the cake rest in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Meanwhile, make the icing. In a large bowl, mix the icing sugar with water, adding it gradually until it has your desired consistency. If the icing is too thick, add a bit more water.

If you want an even more distinguished orange flavour you can replace some or all the water in the icing with orange juice.

Drizzle over the cool Bundt cake and leave it to set before serving.

EVERYTHING ABOUT ORANGE BUNDT CAKE

Make a traditional batter with butter, caster sugar, eggs, flour, and baking powder. To make this classic orange Bundt cake, add orange zest and orange juice as well as ground cardamom. Bake in a Bundt cake tin for about 45 minutes. When it is cold, drizzle with icing made from icing sugar and water or orange juice.
To ensure a moist orange Bundt cake, go for ripe and juicy oranges that will yield moisture as well as flavour. When mixing the batter be careful not to overmix as this will result in a denser texture. Simply ensure the ingredients are mixed, and the batter is moist. The same goes for baking. Keep a close eye on it to avoid overbaking. Lastly, storage also affects whether it will stay moist. Keep the baked orange Bundt cake in an airtight container to retain its moisture for longer.
An orange Bundt cake usually keeps fresh for 2-3 days in an airtight container at room temperature and up to four or five days if you place it in the fridge. A sliced Bundt cake will last for fewer days as the slices dry faster. You can toast leftover slices and serve them with a good measure of cold butter.
Yes, if you want to extend the shelf life of your orange Bundt cake, wrap it thoroughly and freeze. It will last several months. When you want to eat it, place it in the fridge the day before to thaw. This will help to maintain the flavours and texture.

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Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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