Orange Blossom Bundt Cake

a slice of orange blossom bundt cake

An Orange Blossom Bundt Cake made with my signature orange infused sugar for a classic pound cake texture and a sophisticated orange flavor. This is the orange cake to end all orange cakes!

Orange Cake with blossoms

I like to offer up easy desserts this time of year that can fill in for all sorts of spring and summer needs…brunches, luncheons, showers, etc. This orange blossom bundt cake is delicious, and you’ll be proud to serve it at any of these functions, decorated or not. It’s elegant but it can also be homey; that’s the great thing about a bundt, they’re always appropriate. This one makes a fine everyday family cake, just add a cup of coffee or tea!

I’ve got lots of bundts on the blog, so be sure to check out some of these others ~

Orange bundt cake just out of the oven

I used a new bundt pan for this cake, it’s one I’ve had for a while but never tested out. It’s the Nordic Ware Platinum Collection Heritage Bundt Pan, and it’s got a dramatic swirl design.

making an orange blossom bundt cake

I’m always careful to butter and flour my bundt pans so the cakes release perfectly. In my earlier years of baking I had some heartbreaking bundt pan fails, so now I’m scrupulous.

Tips for making sure bundt cakes release properly ~

  • Buy good quality bundt pans to begin with. Nordic Ware is my favorite brand, and they’re made in the USA. If you have an old, scratched bundt pan, replace it, they don’t last forever.
  • Never ever ever put your pan in the dishwasher, or use any abrasive cleaner on it. That can damage the non-stick surface. Simple soap and water and a sponge is all that you need to clean a bundt pan. Soak in warm soapy water first to remove stuck on bits.
  • Always prep your pan with butter (getting into all the nooks and crannies) and then a light coating of flour. Always.
  • Let your cake cool for 10 minutes, set the timer, before attempting to turn the cake out.
  • Loosen around all the edges with a thin offset spatula, paying special attention to any place where the cake has not naturally pulled away during baking. I always loosen the cake around the neck of the pan in particular.
  • Put a plate on top of the bundt, then flip both over in one swift, confident move. You’ll need potholders or kitchen towels to protect your hands as the pan will still be hot.
  • I like to rap sharply on the pan with a wooden spoon, all over, before I attempt to lift it up. It’s partly to help release the cake, partly as a prayer to the bundt cake gods.
  • Lift the pan straight up, jiggling if necessary. Your cake should come out perfectly.
Orange Blossom Bundt Cake on a white platter

You have your choice of lots of different orange cake recipes out there, but I like to think this one is a little different. It gets a ton of natural citrus flavor because of my special technique of processing sugar with orange zest to really infuse flavor throughout the cake. In my mind this eliminates the need to soak a cake with a syrup, or to use extract to bump up the orange flavor. The way I do it you get a full-on all-natural citrus flavor that is hard to get in cakes. And it just takes a few seconds to do.

Making orange sugar for an orange blossom bundt cake

How to make orange sugar ~

  • Put granulated sugar in a food processor. For this recipe it’s 1 and 2/3 cups.
  • Use a sharp serrated peeler to peel the orange zest from one orange in thin strips. You don’t want any of the bitter white part, just the orange part, see the illustration above. You’ll smell an intense orange aroma the minute you start zesting as the orange oil bursts into the air. Note: you’re not peeling the orange, you’re just removing the thin outer layer, or the zest.
  • Process until the orange and the sugar are completely combined, this will take under a minute. Pulse the machine to make sure you get all the zest evenly ground.
  • The sugar will be pale orange, moist, and incredibly fragrant. It’s ready to use.
  • Orange sugar doesn’t keep well, so plan to make it as needed for recipes.
  • If your recipe calls for less sugar, use less zest.

See my Scottish Lemon Sugar Shortbread for a delicious example of lemon sugar in action!

Orange blossom cake with orange glaze

The cake is adapted from Ina Garten, and over the years I’ve found her cakes to be flawless. They have a velvety texture and the batter is always easy to make. My orange sugar takes an Ina classic to a new level!

a slice of orange blossom bundt cake

Food styling tips ~

  • I added white jasmine and honeysuckle blossoms to my cake. They’re both edible, and they happen to be blooming right now on my front porch.
  • You can use any edible flower for garnish, but I think something simple and white compliments this cake best. See a complete list of edible flowers in this post. You’ll be surprised how many common varieties there are!
  • If you choose not to use flowers, you might give the cake a final shower of grated orange zest.
Orange Blossom Bundt Cake on a white plate with white flowers
3.95 from 34 votes

Orange Blossom Bundt Cake

Orange Blossom Bundt Cake made with orange infused sugar ~ a classic pound cake with sophisticated orange flavor. This is one unforgettable orange dessert!
Course brunch, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Yield 16 servings
Author Sue Moran



  • 1 and 2/3 cups granulated sugar
  • zest of one orange peeled in strips, no white pith
  • 1 cup unsalted butter at room temperature
  • 4 large eggs at room temperature
  • 2 tsp vanilla bean paste you can use extract
  • 2 and 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup fresh squeezed orange juice
  • 3/4 cup cultured buttermilk


  • 2 cups sifted confectioner’s sugar
  • zest of 1 orange
  • orange juice to thin


  • Preheat the oven to 350F Butter and flour a bundt pan
  • Process the sugar and orange zest strips in a food processor until completely combined. See detailed instructions in the post, above.
  • Put the butter and sugar into a stand mixer and cream them until light and fluffy, at least 3 minutes, scraping down the sides of the bowl often. I start on medium speed and work up to high. (You can do this cake with a hand mixer, but be sure to take the time necessary to get everything well creamed.
  • Beat in the eggs, one at a time, and the vanilla. Again, scrape down the bowl often.
  • Whisk the flour, cornstarch, salt, baking soda and baking powder together in a bowl. Combine the orange juice and buttermilk in a separate bowl or glass measuring cup.
  • Add the dry ingredients to the mixer, alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Beat on medium between each addition, just to combine, don’t over mix. Remove the bowl from the mixer and finish mixing by hand, making sure to get everything from the bottom incorporated.
  • Pour the batter into the prepared bundt pan, smoothing out gently.
  • Bake for 45-48 minutes, just until risen and no longer wet on top. A toothpick inserted near the center should come out without any wet batter on it. If the cake seems to be browning very quickly, lay a piece of foil loosely over the top.
  • Let the cake cool for 10 minutes on a rack before turning it out. Let cool completely before glazing.
  • To make the glaze, whisk together the sugar, zest, and enough orange juice to make a thick glaze. Don’t add too much juice at once, add a little at a time, and stir well in between.
  • Pour or spoon over the top edge of the cooled cake, letting it drip down. Note: don’t make the glaze too thin or it will slide right off your cake. Do a test first to see if yours is the right consistency. If it seems to thin, whisk in a little more sugar. And don’t be afraid to scoop it up and reapply!
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
orange blossom bundt cake pin

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    Please rate this recipe!

  • Reply
    Mary Ann | The Beach House Kitchen
    May 28, 2019 at 8:40 am

    I always say, nothing beats a bundt Sue! And this one will be no exception. I love the orange flavor1 Getting this one on my summer baking list. Perfect for weekend company.

  • Reply
    Tricia | Saving Room for Dessert
    May 28, 2019 at 1:11 am

    Oh yum! This is one gorgeous cake ๐Ÿ™‚ I love my swirl pan and need to use it more often. PINNED!

  • Reply
    May 27, 2019 at 5:05 pm

    If I use cake flour, would I skip the cornstarch? Orange cake sounds fabulous.

    • Reply
      May 27, 2019 at 5:21 pm

      If you use cake flour, then use 3 cups.

  • Reply
    May 27, 2019 at 1:08 pm

    This looks wonderful. How many cups is your bundt pan? I am thinking of halving the recipe and using a smaller bundt pan or the individual one’s that Nordic has since there are only two of us. Thoughts?

    • Reply
      May 27, 2019 at 1:25 pm

      That pan has a 10 cup capacity. You could use a smaller pan as long as you remember to fill it only about 2/3 full. I sometimes cheat and fill my pans a little fuller. Watch the cooking time, of course.

  • Reply
    Jeff the Chef
    May 27, 2019 at 11:44 am

    Every Friday, Grandma has a slice of cake very much like this one. I’ll have to show this to her.

    • Reply
      May 27, 2019 at 1:05 pm

      Is it homemade? If so, please ask her for the recipe, I’l love to try it!

  • Reply
    Josee Marchessault
    May 27, 2019 at 11:33 am

    I just made this cake with the very same Bundt. It is stunning. I doubled the zest in the sugar and added orange blossom water instead of vanilla. I cheated and added 2 drops of red and one of yellow food coloring gel. This recipe goes in my top 5 cakes.

    • Reply
      May 27, 2019 at 1:06 pm

      Man you are quick Josee, I love that! I almost used orange blossom water but thought most people wouldn’t have access to it. I’m so thrilled you loved this so much.

  • Reply
    May 27, 2019 at 11:13 am

    The cake looks gorgeous! Love how you decorate the cake..Excellent, Sue.

    • Reply
      May 27, 2019 at 5:24 pm

      Thanks friend <3 You can’t go wrong with honeysuckle and jasmine ๐Ÿ™‚

  • Reply
    Connie Quintana
    May 27, 2019 at 10:14 am

    Just a thought! I always use Wilton’s BAKE EASY! Non-Stick Spray when I make my Hummingbird Bundt cakes and it works perfectly.

    • Reply
      May 27, 2019 at 10:33 am

      I’ll try that Connie. i haven’t had luck with other commercial all-in-one sprays, but the Wilton may be better than what I’ve used.

      • Reply
        Connie Quintana
        May 27, 2019 at 4:46 pm

        I sure hope it works for you. Was thinking that your pan has a lot of grooves. I am going to try this pan. Sure makes the cake pretty. I a a super citrus fan so I am going to try this recipe. I don’t have a food processor. Would a blender work?

        • Reply
          May 27, 2019 at 5:22 pm

          A blender should work, all you’re looking for is to blend the two together, and even if you see little flecks of zest, that’s fine.

          • Connie Quintana
            May 27, 2019 at 7:54 pm

            Thank you!

  • Reply
    May 27, 2019 at 8:42 am

    This looks delicious. Iโ€™ve never used corn starch in a recipe. What does it do for the cake?

    • Reply
      May 27, 2019 at 8:53 am

      Cornstarch lightens up the cake, gives it a more delicate texture, I think you’ll love it!

  • Reply
    Kenny Miller
    May 27, 2019 at 8:32 am

    Wondering how this recipe would work in a tube pan?

    • Reply
      May 27, 2019 at 8:35 am

      I think it should do fine ๐Ÿ™‚ If your pan is very large, the baking time will be shorter, so watch that.

      • Reply
        July 30, 2020 at 12:13 am

        4 stars
        This looks yumm!!! Can I bake this a cake tin? Will that be 9 inch tin?

        • Reply
          July 30, 2020 at 5:25 am

          I think this might work better in 8 inch baking pans, there might not be enough batter for 9 inch.

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