Oh, do I have a story for you about this orange bundt cake! It all started one rainy Sunday when I was craving something bright and citrusy to chase away the gloom. I riffled through my grandma’s old recipe box (you know the kind – stained with decades of love and butter spills) and stumbled upon her scribbled note for “Sunshine Cake.” One bite of that moist, orange-scented beauty and I was hooked. Now I make it whenever I need a little burst of joy – which, let’s be honest, is most weeks. The secret? Using every bit of the orange – juice and zest – for maximum flavor. Trust me, your kitchen will smell like a sunny orchard in no time!

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Why You’ll Love This Orange Bundt Cake

This isn’t just any cake – it’s pure citrus magic in every bite! Here’s why it’s my go-to:

That perfect moist crumb (thanks to yogurt and fresh orange juice) that stays tender for days
Sunshine-bright orange flavor in every forkful – zest and juice pack a double punch
One-bowl simplicity (well, almost) with ingredients you probably have right now
Dressed-up enough for company but easy enough for lazy weekends
That glorious Bundt shape makes it look fancy with zero decorating skills required

Ingredients for Orange Bundt Cake

Listen, I know it’s tempting to grab whatever’s in the pantry, but trust me – these ingredients matter! Here’s what you’ll need for that perfect orange bundt cake:

2 cups all-purpose flour – spooned and leveled (no packing!)
1 1/2 cups granulated sugar – the sweet balance to our citrus
1/2 cup unsalted butter – softened to that perfect “finger-dent” stage
3 large eggs – room temperature, please! Cold eggs break my batter’s heart
1/2 cup fresh orange juice – squeeze it yourself, it makes all the difference
2 tbsp packed orange zest – get that microplane ready, we want every bit of citrus oil
1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
1/4 tsp salt – just enough to make flavors pop
1/2 cup plain yogurt – the secret to unbelievable moisture
1 tsp vanilla extract – our flavor booster

See those notes about preparation? They’re not suggestions – they’re the difference between “good” and “OH WOW” cake. Now let’s get mixing!

How to Make Orange Bundt Cake

Okay, let’s get baking! This orange bundt cake comes together like magic, but there are a few key steps you don’t want to rush. Follow along and you’ll have the most gorgeous citrus-kissed cake ready in no time.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make some batter magic happen:

Grab your trusty mixing bowl and cream together the softened butter and sugar. I mean REALLY cream it – you want pale, fluffy clouds that hold peaks when you lift the spoon. This takes about 3-4 minutes with a hand mixer.
Now add those room-temperature eggs one at a time, mixing well after each. Pro tip: Crack them into a small bowl first in case of shells! The batter might look a bit curdled at this point – totally normal.
Time for the citrus stars! Mix in the fresh orange juice, zest, yogurt, and vanilla. The batter will thin out and smell absolutely heavenly.
In another bowl, whisk together all your dry ingredients – flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Scrape down the sides! Overmixing = tough cake, and we don’t want that.

Baking and Cooling

Here’s where patience pays off:

Pour that gorgeous orange-scented batter into your well-greased Bundt pan. Smooth the top with a spatula – it’ll level itself out as it bakes.
Pop it in the oven’s center rack for 40-45 minutes. Around the 35-minute mark, start checking with a toothpick. You want a few moist crumbs clinging to it – not wet batter, but not completely clean either.
When it’s golden and pulling away from the pan’s edges, take it out and let it cool in the pan for exactly 10 minutes – no more, no less! This helps prevent sticking.
Now the scary part – flipping! Place a cooling rack over the pan, take a deep breath, and flip with confidence. If you greased well, it should release with a satisfying “plop.” If it sticks? No worries – just gently loosen edges with a butter knife.
Let it cool completely before slicing. I know, the wait is torture – but cutting warm cake leads to crumbly disasters!

Tips for the Perfect Orange Bundt Cake

After making this cake more times than I can count (and yes, eating most of them), I’ve learned a few tricks that guarantee success every time:

Room temp ingredients are non-negotiable – Cold butter won’t cream properly, and chilly eggs make the batter curdle. Take everything out at least an hour before baking.
Grease every nook of that Bundt pan – Use butter or baking spray and really get into those swirls. Miss a spot? That’s where your cake will stick!
Start checking early – Ovens lie! Begin testing at 35 minutes – overbaked Bundt cakes turn dry faster than you’d think.
Zest before juicing – Trying to zest a juiced orange is like herding cats. Much easier to zest the whole fruit first.
Cool upside down – Those 10 minutes of upside-down cooling help gravity release the cake naturally. Peek too soon and you might tear it!

Follow these and you’ll have neighbors knocking for your recipe!

Orange Bundt Cake Variations

Oh, the fun we can have with this recipe! Sometimes I like to play around – try folding in dark chocolate chips for a chocolate-orange twist that’ll make your taste buds dance. A simple glaze made with powdered sugar and orange juice gives it extra sweetness. Or go wild and swap the oranges for lemons when you’re craving something a bit tangier. My neighbor even adds a handful of blueberries to the batter – turns out they’re best friends with citrus flavors!

Serving and Storing Orange Bundt Cake

Now for the best part – eating! I love serving this cake with just a light dusting of powdered sugar – it looks so elegant and lets that bright orange flavor shine. For special occasions, a dollop of fresh whipped cream or a scoop of vanilla ice cream takes it over the top. Leftovers? (As if!) Store it covered at room temperature for 3 days, or freeze slices wrapped in plastic for up to 2 months. A quick 10-second microwave zap brings back that just-baked warmth perfectly.

Orange Bundt Cake FAQs

I’ve gotten so many questions about this cake over the years – here are the ones that pop up most often:

Can I use bottled orange juice instead of fresh?
Oh honey, I wouldn’t! Bottled juice just doesn’t have that bright, lively flavor we’re after. Plus, you need the fresh oranges for zest anyway. Trust me – squeezing your own makes ALL the difference in this cake.

Help! My cake always sticks to the pan!
Been there! The trick is to grease EVERY nook with butter or baking spray, then dust lightly with flour. And whatever you do, don’t peek during that crucial 10-minute cooling period – let gravity do its work!

Can I freeze this orange bundt cake?
Absolutely! Wrap cooled slices tightly in plastic, then foil. They’ll keep beautifully for 2 months. Thaw at room temperature – or my secret? Microwave a frozen slice for 15 seconds and enjoy warm cake anytime!

Can I make this without a Bundt pan?
Sure thing! A 9×13″ pan works great – just reduce baking time to about 30 minutes. But honestly, half the fun is that gorgeous ring shape! If you’re looking for other citrus-flavored bakes, you might enjoy these lemon poppy seed muffins.

Nutritional Information

Just so you know what you’re biting into – each glorious slice of this orange bundt cake comes in at about 280 calories. Estimates vary based on ingredients, but count on roughly 10g fat, 45g carbs, and 4g protein per serving. Now go enjoy that citrusy goodness guilt-free – life’s too short not to eat cake! For more information on general baking nutrition, you can check out resources like the Nutrition.gov website.

Share Your Orange Bundt Cake

Did you make this sunny citrus beauty? Snap a pic and tag me – I’d love to see your masterpiece! Nothing makes me happier than spotting this cake in someone else’s kitchen. If you’re looking for other simple baked goods, check out these buttery shortbread fingers.