Better-Than-Sunshine Moist Orange Bundt Cake
This cake is so moist, so flavorful, so perfect for a light summer desert that a simple name like “Orange Bundt Cake” could not do it justice. With citrus tones and yogurt to make it anything but dry, Better-Than-Sunshine Moist Orange Bundt Cake has everything working in its favor to become a classic family favorite.
I distinctly remember the first time I made a moist orange Bundt cake. My roommate and I were in a pinch. Our neighbors had invited us to an impromptu dinner, and we were supposed to whip up a dessert. We looked for a recipe and made the basic outline of this one. It was a hit!
Over the next few years, every time I made this cake, I tweaked it and experimented with it a bit. I wanted something moister, denser, more flavorful.
I think the recipe below fits that bill perfectly.
Because it is so moist, this cake has somewhat of a custard-like texture, especially if slightly under-baked, as I like to make it.
It keeps well in the refrigerator, and I would definitely recommend storing it there rather than at room temperature.
The color of the cake itself is something to brighten any day. (Thus why it is titled “Better-than-Sunshine Orange Bundt Cake.”) Yet it can also be dressed up (via an orange glaze) for a special occasion.
How to Make a Moist Cake
The addition of yogurt creates a custard-like thickness to the cake’s consistency. It is this key ingredient that I found works the magic of transforming an otherwise normal cake into a masterpiece.
How Far in Advance Can You Make This moist Orange Bundt Cake?
I personally think the first or second day of this cake is when it is at its peak. The longer it sits, the mushier it seems to get, especially if topped with glaze.
How Many Does this moist orange bundt Cake Serve?
You can vary the sizes of the slices to suit the crowd of hungry tummies. Usually, I cut generous slices, and we get about ten servings out of one cake.
Should You Leave Bundt Cake to Sit in the Bundt Pan?
Because this cake is based on acidic citrus (oranges) and because many modern baking dishes are coated in nonstick coating or are made of aluminum, I recommend removing the cake from the pan as soon as it has cooled down.
Try These Other Deserts:
Loaded Peanut Butter Chocolate Muffins
Better-Than-Sunshine Moist Orange Bundt Cake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings10
minutes30
minutesThis cake is so moist, so flavorful, so perfect for a light summer desert that a simple name like “Orange Bundt Cake” could not do it justice. With citrus tones and yogurt to make it anything but dry, Better-Than-Sunshine Orange Bundt Cake has everything working in its favor to become a classic family favorite.
Ingredients
¼ cup unsalted butter, softened
1 cup granulated sugar
1 egg, lightly beaten
Zest of one orange (about 1 1/2 Tbsp.)
2 drops of orange extract
2 Tbsp. lemon juice
- Flour Mixture:
1 ¼ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
- Milk Mixture:
⅓ cup buttermilk (or buttermilk substitute – see note below the recipe)
⅓ cup vanilla yogurt or plain yogurt
- Orange Glaze:
½ cup powdered sugar
2 Tbsp. water
1 tsp. orange zest
Directions
- Preheat the oven to 350℉ (180℃). Grease a Bundt pan. (I like to use a mixture of butter, canola oil, and flour. This helps my cake exit the pan in one piece more easily after baking.)
- Beat the sugar and butter together with a hand mixer or stand mixer until light and fluffy (about 1-2 minutes). Add in the orange zest, orange extract, and lemon juice and mix well. Mix in the egg.
- Combine the flour mixture ingredients in a separate bowl, mixing well and sifting out any clumps.
- Combine the milk mixture ingredients in another bowl.
- Add half the milk mixture and half the flour mixture to the butter mixture. Beat well. Add the other half of the milk mixture and mix. Finally, add the last half of the flour mixture and beat until well-combined.
- Pour the batter into the greased Bundt pan and bake for 30-35 minutes. (I like to under-bake the cake a bit so that it has even more moisture.)
- Remove from the oven and let cool completely. To remove the cake from the pan, use a knife to loosen it from the sides of the pan. Turn the pan upside down on top of a plate and gently tap along the bottom of the pan until the cake releases from the pan.
- To Make the Glaze:
- Mix all ingredients together and pour over the cooled cake. If desired, garnish with additional orange zest before serving.
Notes
- The orange glaze is not pictured in the photo. Actually, I usually skip it because the cake is sweet enough. But it is nice to have on the rare, extra-special occasion.
- If you don’t have buttermilk on hand or just want a substitute, you can use ½ Tbsp. (1 ½ tsp.) vinegar and fill the rest of the measuring cup to ½ cup with milk.
