Fresh Orange Bundt Cake with Sweet Citrus Glaze

This tender, classic glazed orange bundt cake bursts with fresh orange flavor. It’s moist crumb and zesty glaze make it a truly unforgettable dessert.

I use fresh orange juice and zest in every step—infusing the cake, syrup, and glaze with bold citrus flavor. The result? A refreshing, vibrant dessert perfect for any occasion. Whether for brunch or a sweet ending to dinner, this cake delivers a showstopping combination of delicate crumb and zesty brightness.

I’ve been experimenting with my classic glazed orange bundt cake with fresh citrus in every way you can imagine. I’ve tried it with butter, oil, and sour cream; I’ve made versions with ricotta, whole oranges, orange zest, and orange juice. I have even played around with various glazes. After countless tests, I’m excited to share that I’ve finally perfected the ultimate recipe.

I’ve done my homework, and I’ve seen countless claims that bakers should use whole oranges in their bundt cakes. But you know what? It’s just not the best approach. I really wanted it to work, but using whole oranges resulted in a denser, heavier cake than I was aiming for.

Sure, it wasn’t technically dry, but it also didn’t have that light, melt-in-your-mouth moisture I was hoping for. I’d much prefer a cake that might dry out a couple of days later than one that starts off heavy and lacks that vibrant orange flavor—thanks to all that pesky white pith holding me back!

What is the Difference Between A Bundt Cake and Regular Cake?

The difference between a bundt cake and a regular cake is all in the pan! Bundt cakes are baked in round fluted pans that create a beautiful ring shape! That central tube not only looks fantastic but also helps the cake cook evenly, ensuring that every bite is perfectly moist and delicious. Regular cakes, on the other hand, come in a variety of shapes and sizes, from classic round layers to square sheet cakes, offering plenty of creative freedom.

When it comes to flavor and texture, bundt cakes often pack a punch. They’re typically denser and richer, making them perfect for incorporating fun ingredients like fruits, nuts, and spices. Plus, they’re usually dressed up with a shiny glaze or a dusting of powdered sugar, turning them into a stunning centerpiece. Regular cakes can be lighter and fluffier, especially if you’re whipping up a classic sponge or chiffon! Personally, I find bundt cakes to be impressive without all the extra steps!

What Ingredients Do I Need for This Glazed Orange Bundt Cake?

This cake recipe is broken into 3 different parts — the cake, the syrup, and the glaze. You’ll want to plan on using about 10-12 oranges, depending on their size and juiciness, to get all the fresh juice, zest, and peel you’ll need. Here are the ingredients for each component:

Cake:

• Sugar: Sweetens the cake and helps create a tender texture.
• Orange Zest: You’ll need about 2 oranges to get the zest you need. Zest adds so much bold orange flavor and rubbing it with the sugar releases the natural oil in the zest to produce even more flavor.
• Fresh Orange Juice: You’ll need about 6-8 oranges to squeeze out enough fresh juice for this recipe. If you prefer, you can use high-quality orange juice instead of juicing the oranges yourself. Just be sure to choose a variety without added sugar; otherwise, your cake might turn out too sweet!
• Eggs: Bind the batter and add structure and richness.
• Vanilla: Enhances overall flavor and adds warmth.
• Almond Extract: Adds a subtle nutty note that boosts the orange flavor.
• Vegetable Oil: Keeps the cake incredibly moist and soft.
• Flour: Gives the cake structure and stability.
• Baking Powder: Helps the cake rise and become light.
• Baking Soda: Works with the acidic orange juice to lift the cake.
• Salt: Balances sweetness and enhances all flavors.

Orange Simple Syrup

• Oranges Peels: You’ll need the peel of 2 oranges and they infuse the syrup with strong, natural orange flavor.
• Fresh Orange Juice: You’ll need 3-4 oranges for this step to get the juice you need to adds bright citrus taste to the syrup.
• Water: Dilutes the syrup to the right consistency.
• Sugar: Sweetens the syrup and helps it soak into the cake.

Orange Glaze

• Butter: Adds richness and helps the glaze cling to the cake.
• Powdered Sugar: Sweetens and thickens the glaze.
• Heavy Cream: Gives the glaze a smooth, creamy texture.
• Orange Zest: Adds bold, fresh citrus flavor.
• Orange Juice: Thins the glaze and adds bright orange taste.
• Vanilla: Adds warmth and rounds out the citrus flavors.

Can you believe how much fresh orange flavor is packed into every step?!

What Type of Oranges Should I Use?

I’m a navel orange girl, but you can use whatever variety of orange is your favorite in recipes! Navel oranges are my go-to because of their sweet, juicy flavor! Lately, I’ve found the best oranges at Trader Joe’s!

How to Make This Recipe

Cake

1. Prep: Preheat the oven to 350°F and grease a bundt pan (see section below).
2. Rub Zest with Sugar: In a small bowl, combine the orange zest and sugar and rub them together with your fingers to release the natural oils in the zest. Don’t skip this step!
3. Wet Ingredients: Combine all the wet ingredients in the bowl of a stand mixer and mix until well combined and pale in color.
4. Dry Ingredients: Sift in the dry ingredients and mix until just combined. Do not overmix!
5. Bake: Pour the batter into the prepared pan and bake for 50-60 minutes. While the cake is baking, start working on the syrup.

Syrup

1. Simmer: Add all the ingredients to a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally until the sugar is totally dissolved. Set aside until the cake is done baking.
2. Pour: Remove the peels from the syrup. While the cake is still warm in the pan, prick the cake all over with a skewer and pour the syrup all over the top.
3. Cool: Let the cake cool in the pan for 30 minutes before turning it out onto a wire cooling rack. Then let it cool completely before adding the glaze.

Glaze

1. Whisk: Add all the ingredients to the bowl of a stand mixer and whisk until combined and smooth.
2. Pour: Place the cooling rack with the cooled cake over a piece of parchment paper and pour the glaze over the top of the cake.
3. Glaze Again: Let it sit for a few minutes and then move the cooling rack over a new piece of parchment and pour the remaining glaze from the parchment paper over the top of the cake. Repeat until all the glaze is used up.

How to Keep a Bundt Cake from Sticking

The key to having a bundt cake come out of the pan nice and clean is prepping the pan ahead of time. I’ve had the most luck with using baking spray. I spray every nook and cranny of the pan from every direction and I’ve never had a problem.

If you don’t have baking spray on hand, regular cooking spray works just fine. Simply add about 1/4 cup of flour to the pan and swirl it around until the entire surface is coated. Be sure to discard any excess flour before pouring in the batter.

Another option is to rub butter all over the pan and then coat it with flour just as described above with the cooking spray option. No matter what option you choose, make sure to not forget the center/middle of the pan!

What Size Bundt Pan Should I Use?

Bundt pans come in a variety of sizes measured by diameter and how much volume they hold. For this recipe, a 9-10 inch diameter pan that holds a 10-12 cup volume will work great. An 8-cup pan will also work but it will be a little denser. You can also use a 12-cup pan but it will be short.

Can I Use Other Citrus for this Recipe?

You can absolutely swap all the orange juice, zest, and peel with either lemons or limes.

Can I Make This as a Loaf Cake or a 9×13?

I get the fear of bundt cakes! There is so much pressure that that thing comes out of the pan perfectly (read our tips above for prepping the pan)! You can definitely use this recipe to make other types of cakes — 9×13 pan, two loaf pans, two 9-inch round cake pans, cupcakes, or even mini bundt cakes.

The baking time will change depending on what type of pan you use, but keep the baking temperature the same. Here are baking time estimates:

• 9×13: 27-30 minutes
• Loaf Pans: 45-50 minutes
• 9-inch Rounds: 30-35 minutes
• Cupcakes: 15-20 minutes
• Mini Bundts: 18-22 minutes

Why You Will Love This Glazed Orange Bundt Cake

• Flavor: There is a bold citrus flavor in every bite!
• Texture: It is so moist and tender with the perfect amount of density and crumble.
• Versatile: This works as a brunch recipe or as a dessert recipe. It is also perfect for any holiday or family gathering.
• Make Ahead: You can make this cake ahead of time. It can be made a day ahead of time and saved at room temperature for maximum flavor. It also freezes really well, so you could go through the steps for making the cake and syrup, and once it has cooled completely (with the syrup added), wrap it in plastic wrap and then foil and store it in the freezer for up to 3 months.
• Stores Well: This cake freezes so well. Follow the instructions above for storing it in the freezer. Then let it sit at room temperature for an hour or so before adding the glaze and serving. See the section below for more info on storing the cake.

How to Store and Freeze Glazed Orange Bundt Cake

This cake will keep at room temperature for up to a day or two, and then you will want to keep it in the refrigerator. Make sure to store it in an airtight container.

This cake freezes exceptionally well, whether you keep it whole or cut it into individual slices. It will stay fresh in the freezer for up to 3 months. If you’re freezing the whole cake, I recommend omitting the glaze until you’re ready to serve it—just add the glaze right before serving. For leftover slices, I like to wrap each one individually, making it easy to grab however many you want whenever a craving strikes!

I’ve tested this recipe for so long and tried so many different things that I’m 1000% confident that this is the best glazed orange bundt cake recipe ever! The simple orange syrup adds flavor and moisture to the cake and the glaze literally and figuratively is the icing on the cake! So dreamy!

More Orange Desserts You Will Love:

• Orange Creamsicle Cookies
• Orange Sweet Rolls
• Glazed Cranberry Orange Bread
• Orange Cinnamon Butterflake Rolls
• Orange Creamsicle Cupcakes
• Cranberry Orange Cake
• Cranberry Orange Pull Apart Bread

Watch How This is Made…