Bright Orange Bundt Cake

by Julia · March 29, 2016

Orange Bundt Cake with Orange Zest Glaze

What a perfectly bright piece of delicious cake! I baked this cake last month while still feeling the weight of Winter but hoping Spring was around the corner. It was exactly what I needed and I loved sharing it with friends (hoping they could use some sunshine too).

In the past, I’ve been nervous about baking Bundt cakes because of losing half the contents to the pan. However, every time I use my Nordicware pans the results are amazing. I first started using their cake-pop pans in 2013 for polka dot cakes (blogged here) then advanced to my favorite Bee Hive pan (blogged here ). Now, after using the Square Bundt and the Fleur de Lis pan – I’m 100% confident each cake will be successful.

This Bright Orange Bundt Cake is made similarly to my favorite Lemon Layer Cake. Here’s how it went together.

Absolutely, whenever possible I like to use natural ingredients. And if oranges aren’t available, consider lemons. No citrus fruit? – extracts and oils are the way to go.

This is orange zest being added to the mix – no matter what I do, I can’t get a decent photo of “what’s in the mixer.”

The recipe calls for yogurt, but I found orange quark at the market! What a stroke of luck.

Into the oven. I didn’t add the entire batter to the pan since it was quite a lot. I baked a few cupcakes with what remained.

Orange Cupcakes with Orange/Vanilla Swirl Buttercream… it’s like a Dreamsicle!

Know your oven. Does it run hot or cold? Does it have a hot spot or do things bake evenly? For my oven, I baked this cake 52 minutes and it was beautiful.

Look how cleanly the cake slipped out of the pan! The secret? Following the directions on the Nordicware Pan – I used a cooking spray that contained flour. Simple…follow directions. I can do that!