Description

This homemade Orange Cake is a moist and flavorful bundt cake bursting with the refreshing taste of fresh oranges. With a combination of orange zest, juice, and tangy orange syrup, it’s perfect for any occasion. The orange-vanilla icing adds the perfect finishing touch, making it an irresistible treat for citrus lovers.

Ingredients

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon kosher salt

½ cup unsalted butter, softened

½ cup canola or vegetable oil

2 cups granulated sugar

¼ cup finely grated orange zest (from about 5 large oranges)

3 large eggs

1 tablespoon pure vanilla extract

¼ cup orange juice

1 cup buttermilk

For the Syrup:

¼ cup orange juice

¼ cup granulated sugar

For the Icing:

4 tablespoons unsalted butter, softened

1 cup powdered sugar, sifted

1 tablespoon half and half or milk

½ teaspoon finely grated orange zest

¼ teaspoon pure vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 12-cup bundt pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a stand mixer, beat the butter, oil, sugar, and orange zest for 2-3 minutes until fluffy. Add eggs one at a time, followed by vanilla extract.
Gradually add the dry ingredients and buttermilk-orange juice mixture, alternating between the two, starting and ending with the dry ingredients.
Pour the batter into the prepared bundt pan and smooth it into an even layer. Bake for 40-50 minutes or until a toothpick inserted comes out clean.
Let the cake cool for 30 minutes before removing it from the pan.
While cooling, prepare the syrup by microwaving the orange juice and sugar until bubbling. Stir until the sugar dissolves.
Invert the cooled cake and drizzle the syrup over it.
For the icing, beat softened butter, powdered sugar, milk, orange zest, and vanilla until smooth. Drizzle or spread the icing over the cake.

Notes

You can add almond extract for extra flavor.
Replace buttermilk with yogurt for a tangier result.
For a lighter version, skip the icing and just drizzle the orange syrup.
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days. The cake can be frozen for up to 3 months.