Peruvian & World Recipes

Orange Bundt Cake

Orange Bundt Cake
Print

Orange Bundt Cake

Course: All Recipes, DessertsCuisine: German, Peruvian, American
Servings

8

servings

Indulge in the delightful Orange Bundt Cake, made with softened butter, flour, eggs, sour cream, and fresh orange zest and juice. Enhanced with vanilla paste, white sugar, and balanced with baking powder, baking soda, and salt, this cake is a citrus lover's dream. Add a tangy glaze of powdered sugar and orange juice concentrate for an extra burst of flavor!

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup unsalted butter, softened

  • 2 1/2 cups flour

  • 4 eggs

  • 1/2 cup sour cream

  • 4 Tbsp. grated orange zest (from 4 oranges)

  • 3/4 cup fresh orange juice

  • 1 Tsp. vanilla paste

  • 1 1/2 cups White sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp salt

  • Glaze

  • 2 cups powdered sugar

  • 1/2 cup frozen orange juice concentrate, thawed

Directions

  • Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
  • Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
  • Combine flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
  • Transfer the cake batter into the Bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, and then invert it into a plate.

Share This Recipe: