Classic Glazed Orange Bundt Cake

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

In a bowl, use your fingers to rub the sugar and zest together until it becomes fragrant and well combined.
1 ¼ Cup Sugar, 2 Tablespoons Orange Zest
In a large bowl, or standing mixer, add orange juice, eggs, vanilla, almond extract, sugar with zest and oil. Mix for 3-4 minutes until pale in color.
1 Cup Fresh Orange Juice, 3 Large Eggs, 1 ½ teaspoon Vanilla Extract, 1/4 teaspoon Almond Extract, 1 Cup Vegetable Oil
Sift in flour, salt, baking powder, baking soda and salt. Mix well until combined but do not over mix.
2 ½ Cups All Purpose Flour, 1 ¾ teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Salt
Spray a bundt pan with baking spray or coat it with nonstick spray and flour, turning the pan to ensure an even coating. Then, pour the batter into the prepared bundt pan.
Bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, get started on preparing the syrup.

Add all the ingredients to a small saucepan over medium low heat.
2 Oranges, 3 Tablespoons Fresh Orange Juice, 1/2 Cup Water, 1/2 Cup Granulated Sugar
Bring to a simmer, stirring occasionally until the sugar is totally dissolved. Set aside until cake is done baking.
When the cake is done, remove it from the oven and, while it’s still warm, use a skewer to prick the surface all over. Pour the syrup evenly over the cake, allowing it to soak in. Let the cake cool in the pan for 30 minutes before carefully turning it out onto a cooling rack. Allow it to cool completely before serving.

Add all the ingredients to the bowl of a stand mixer and using the whisk attachment, mix until well combined and smooth.
1 Tablespoon Butter, 1 ¼ Cups Powdered Sugar, 2 Tablespoons Heavy Cream, 1 Tablespoon Orange Zest, 1-2 Tablespoons Orange Juice, 1/4 teaspoon Vanilla
Place a piece of parchment paper next to the cooling rack. Carefully transfer the cooling rack with the cake onto the parchment, then drizzle the glaze generously over the top of the cake.
Let the cake sit for a moment to allow the glaze to set. Then, place another piece of parchment paper or a Silpat next to the cake and carefully transfer it onto the clean sheet.
Pour the remaining glaze from the parchment onto the cake, and repeat this step as needed until you've drizzled as much of the glaze as possible over the top.