Orange Blossom Bundt Cake
The View From the Great Island
Orange Blossom Bundt Cake made with orange infused sugar ~ a classic pound cake with sophisticated orange flavor. This is one unforgettable orange dessert!
- 1 and 2/3 cups granulated sugar
- zest of one orange, peeled in strips, no white pith
- 1 cup unsalted butter (at room temperature)
- 4 large eggs (at room temperature)
- 2 tsp vanilla bean paste (you can use extract)
- 2 and 3/4 cups all purpose flour
- ¼ cup cornstarch
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup fresh squeezed orange juice
- ¾ cup cultured buttermilk
- 2 cups sifted confectioner's sugar
- zest of 1 orange
- orange juice to thin
- Preheat the oven to 350F Butter and flour a bundt pan
- Process the sugar and orange zest strips in a food processor until completely combined. See detailed instructions in the post, above.
- Put the butter and sugar into a stand mixer and cream them until light and fluffy, at least 3 minutes, scraping down the sides of the bowl often. I start on medium speed and work up to high. (You can do this cake with a hand mixer, but be sure to take the time necessary to get everything well creamed.
- Beat in the eggs, one at a time, and the vanilla. Again, scrape down the bowl often.
- Whisk the flour, cornstarch, salt, baking soda and baking powder together in a bowl. Combine the orange juice and buttermilk in a separate bowl or glass measuring cup.
- Add the dry ingredients to the mixer, alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Beat on medium between each addition, just to combine, don't over mix. Remove the bowl from the mixer and finish mixing by hand, making sure to get everything from the bottom incorporated.
- Pour the batter into the prepared bundt pan, smoothing out gently.
- Bake for 45-48 minutes, just until risen and no longer wet on top. A toothpick inserted near the center should come out without any wet batter on it. If the cake seems to be browning very quickly, lay a piece of foil loosely over the top.
- Let the cake cool for 10 minutes on a rack before turning it out. Let cool completely before glazing.
- To make the glaze, whisk together the sugar, zest, and enough orange juice to make a thick glaze. Don't add too much juice at once, add a little at a time, and stir well in between.
- Pour or spoon over the top edge of the cooled cake, letting it drip down. Note: don't make the glaze too thin or it will slide right off your cake. Do a test first to see if yours is the right consistency. If it seems to thin, whisk in a little more sugar. And don't be afraid to scoop it up and reapply!
View the recipe instructions at The View From the Great Island