Citrus cake brings me back to lazy afternoons at my grandmother’s 70s-era formica table (bet your grandma had one, too).
I’d join her around 3 o’clock with a cup of very weak tea (lighthouse tea, people call it in the Maritimes, because it’s “blinkin’ near water!’) and a slice of grocery-store pound cake served on a tissue. It was lemon cake with a thick lemon frosting, and I loved it.
Whether it’s my Cranberry Lemon Cake with Lemon Icing, or Simple Lemon Pound Cake, I’ve made many iterations of lemon cake.
But… I like to branch out from time to time with other citrus (no matter the fruit, every time it is made in grandma’s memory).
This version is an orange pound cake with deliciously drippy orange icing.
This sunny cake is moist and tender and perfect for an afternoon cup of tea – weak or strong.
Other Citrusy Recipes You’ll Love
Start with this collection of drool-worthy orange dessert recipes.
- This moist Blood Orange Cake with pretty blood orange glaze.
- Lemon Pound Cake
- This Lemon Curd Cake is definitely a must-try for citrus lovers.
- Lemon Blueberry Sour Cream Muffins
- Lemon Curd Cookies can’t be missed either.
- Love citrus, love chocolate cake? This Chocolate Orange Cake is for you.
- This Cranberry Lemon Cake is a long-standing favorite.
Easy Orange Bundt Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 ¾ cup unsalted butter plus more for greasing pan
- 2 ½ cups granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 cups Tropicana Pure Premium Orange Juice
- Edible flowers to garnish optional
For icing
- 1 ½ cups confectioners’ sugar
- 3 tbsp Tropicana Pure Premium Orange Juice
Instructions
- Preheat oven to 350ºF. Butter and flour a 10″ bundt pan, making sure to grease all of the nooks and crannies.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a stand mixer, beat butter and sugar together until light and fluffy, 3 full minutes, pausing occasionally to scrape down sides of bowl. Beat in eggs, one at a time, and then vanilla extract.
- With mixer speed on low, beat in 1/3 of the flour mixture followed by 1/2 of the orange juice. Repeat, ending with the final 1/3 of the flour mixture. Scrape batter into prepared bundt pan and bake for about 60 minutes, until centre feels springy when lightly pressed. Start checking cake around 40 minutes and tent it with foil if it’s browning too quickly.
- Cool cake in the pan for 10 whole minutes. Cover with a wire cooling rack and flip the pan over so that the cake is on the rack. Tap assertively on the bottom if the cake isn’t releasing. (10 minutes in the hot pan are needed for the bottom to steam and facilitate removal.) Allow cake to cool completely on rack before icing.
- To make the icing, whisk confectioners’ sugar with juice to a smooth consistency. Place cooled cake on serving plate and spoon icing over top, allowing it to fall into centre and down sides. Garnish with edible flowers if desired.
There must be an error in the amount of baking powder called for in this recipe. Should it be 1 teaspoon instead of 1 tablespoon? My cake overflowed the pan, made a huge mess in the bottom of my oven, and the clouds of smoke when opening the oven door set off the smoke alarm several times. When the mess had cooled, we trimmed off the burnt and smoky bits of the cake itself and it was actually quite delicious!
Hi Dianne,
I’m so sorry to hear of your woeful experience. Could it have possibly been a different capacity bundt pan? The amount of baking powder in a cake with so much flour and such dense ingredients is totally typical.