Orange Juice Cake

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This Orange Juice Cake is a moist, buttery Bundt cake made with fresh orange juice, orange zest, and sour cream, then topped with a warm citrus glaze that soaks into every bite. It's an easy homemade dessert that's perfect for holidays, brunch, or anytime you're craving an old-fashioned cake.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Jessica Burgess

Ingredients

1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
2 tablespoons fresh orange zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup orange juice
½ cup sour cream

Orange Glaze:

1 cup powdered sugar
⅓ cup orange juice
1 tablespoon butter
1 teaspoon orange zest

Instructions

Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan well.
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each. Stir in the orange zest and vanilla extract.
In a separate bowl, whisk together the orange juice and sour cream.
Add the dry ingredients and the orange juice mixture to the butter. Alternating between the two, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. The batter will be thick, smooth, and pourable.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before turning out the cake onto a cooling rack.
While the cake is in the pan, melt butter in a small saucepan over medium heat. Whisk in powdered sugar, orange juice, and zest until smooth and slightly thin.
Slowly pour the warm glaze over the cake while it is still warm, allowing it to soak into the surface and drip down the sides.
Let the cake rest for at least 20 minutes so the glaze settles into the crumb before slicing.

Notes

Fresh orange zest gives this cake the best citrus flavor.
Grease and flour your Bundt pan well so the cake releases easily.
Mix the batter just until combined to keep the cake soft and tender.
Pour the warm glaze over the warm cake so it soaks into every bite.
This cake tastes even better the next day after the orange flavor has had time to develop.
For the most accurate doneness, bake until the center reaches 200°F to 210°F or a toothpick inserted into the center comes out clean.

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