Orange Bundt Cake


3 cups flour plus flour for dusting pan

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

2 oranges, zested

2 teaspoons vanilla extract

1/4 cup orange juice

3/4 cup butter milk

1 tablespoon minced lemon balm, lemon verbena, or orange mint

1/4 cup powdered sugar, for dusting


Preheat oven to 350 degrees and spray a 10-cup bundt pan with vegetable oil. Dust pan with flour.

Sift together the flour, baking powder, baking soda and salt.

Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.

Add in the eggs one at a time, then add the vanilla extract and orange zest.

In a bowl, combine orange juice and buttermilk.

Add in half of the orange juice mixture, then half the flour to the mixer bowl.

Add in the remaining orange juice mixture and the remaining flour until just combined.

Add in the herbs and combine.

Pour the batter into the prepared bundt pan and bake 55-60 minutes. Test for doneness.

Let cake cool at least 20 minutes before removing from bundt pan.

When completely cooled, sprinkle with confectioner’s sugar. Serve with whipped cream and an orange slice. Enjoy! You will really like this great orange cake.


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