If you love old-fashioned Bundt cakes that are simple to make but taste like they came from a neighborhood bakery, this Orange Juice Cake is one to keep in your recipe box. Made with fresh orange juice, orange zest, and sour cream, it bakes up incredibly moist and finishes with a warm citrus glaze that soaks right into every slice.

Whether you’re baking it for Easter brunch, a baby shower, Sunday dinner, or just because you’re craving something homemade, this old-fashioned cake recipe always feels like the right choice. It’s pretty enough for special occasions, but easy enough to make on an ordinary afternoon.

An Old-Fashioned Orange Cake That’s Even Better the Next Day

As the cake rests, the warm orange glaze slowly works its way into the crumb, making every slice even softer and more flavorful by the next day. It’s one of the reasons I love making this cake ahead of time when I’m taking dessert somewhere.

 

The combination of butter, sour cream, fresh orange juice, and orange zest gives it a rich, homemade flavor without feeling overly sweet. Instead of relying on extracts alone, the fresh citrus shines through in every bite, giving it a bright flavor that’s perfect any time of year.

And while this cake looks impressive sitting on a cake stand, it’s surprisingly forgiving to make. There’s no layering, no decorating, and no complicated techniques. Just mix the batter, bake it in a Bundt pan, pour on the warm glaze, and let time do the rest.

If you’re ready to bake, you can jump to the recipe card below, or keep reading for answers to some of the most common questions before you get started.

Frequently Asked Questions

Ingredients

One of the things I love most about this Orange Juice Cake is that it uses simple baking ingredients you may already have on hand. Each ingredient works together to create a soft, buttery cake with plenty of fresh citrus flavor.

For the Cake

• Unsalted butter (1 cup, softened): Butter gives the cake its rich flavor and tender texture. Make sure it’s softened so it creams easily with the sugar.
• Granulated sugar (2 cups): Sweetens the cake while also helping create a light, fluffy crumb.
• Large eggs (4): Eggs provide structure and richness, helping the cake bake up beautifully.
• Fresh orange zest (2 tablespoons): Don’t skip the zest! This is where much of the fresh orange flavor comes from.
• Vanilla extract (1 teaspoon): Adds warmth and balances the citrus.
• All-purpose flour (3 cups): Gives the cake structure while still keeping it soft.
• Baking powder (2 teaspoons): Helps the cake rise.
• Baking soda (½ teaspoon): Works with the sour cream to create a tender crumb.
• Salt (½ teaspoon): Enhances all of the flavors.
• Orange juice (1 cup): Fresh orange juice gives the brightest flavor, but bottled pulp-free orange juice works well too.
• Sour cream (½ cup): Helps keep the cake incredibly moist while adding richness. I love adding creamy ingrediens to cakes, like sour cream, Greek yogurt, and how I use cream cheese in my lemon bundt cake recipe to add creaminess too.

For the Orange Glaze

• Powdered sugar (1 cup): Creates a smooth, sweet glaze.
• Orange juice (⅓ cup): Adds bright citrus flavor.
• Butter (1 tablespoon): Gives the glaze richness and helps it soak into the cake.
• Fresh orange zest (1 teaspoon): Adds another pop of fresh orange flavor.

Instructions

Preheat your oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, making sure every groove is well coated.

In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until combined.

In a large mixing bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar for 3 to 4 minutes, or until the mixture is light and fluffy.

Add 4 large eggs, one at a time, mixing well after each addition. Stir in 2 tablespoons fresh orange zest and 1 teaspoon vanilla extract.

In another bowl, whisk together 1 cup orange juice and ½ cup sour cream until smooth.

Add the flour mixture and the orange juice mixture to the butter mixture, alternating between the two. Begin and end with the dry ingredients, mixing only until everything is combined. The batter will be thick and smooth.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. For an even more reliable doneness check, the center of the cake should register about 200°F to 210°F with an instant-read thermometer.

Allow the cake to cool in the pan for 10 to 15 minutes before carefully turning it out onto a cooling rack.

While the cake is still warm, prepare the glaze. In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 cup powdered sugar, ⅓ cup orange juice, and 1 teaspoon orange zest until smooth.

Slowly spoon the warm glaze over the warm cake, allowing it to soak into the top and drip down the sides.

Let the cake rest for at least 20 minutes before slicing so the glaze has time to settle into the cake.

Recipe Tips

• Fresh orange zest makes the biggest difference in flavor.
• Mix the batter only until the ingredients are combined to avoid a dense cake.
• Pour the glaze over the cake while both are still warm so it absorbs into the crumb.
• Grease every crevice of the Bundt pan well to help the cake release easily.
• This is one of those cakes that’s even better the next day, making it a great make-ahead dessert.

More Recipes You’ll Love

If you love old-fashioned cakes like this one, you may also enjoy:

• Lemon Bundt Cake
• Strawberry Texas Sheet Cake
• Hummingbird Cake
• Ugly Duckling Cake
• Granny Cake

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