Blood Orange Bundt Cake
Blood Orange Bundt Cake a delicious dessert that combines the sweetness of glaze with the citrus flavor of blood orange. This orange bundt cake with glaze is perfect for any occasion, whether it's a birthday party or a family gathering.
Servings: 12 servings
Calories: 359kcal
Ingredients
- ½ cup butter 8 tablespoons, at room temperature
- 1 ½ cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 zest of 1 blood orange
- ½ cup blood orange juice
- 3 cups all-purpose flour
- 1 ½ tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
Orange Glaze:
- 1 cup powdered sugar
- 2 - 3 TBSP blood orange juice
- 1 TBSP milk
- 1 Pinch salt
Instructions
- Prep: Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch bundt cake pan with a floured baking spray. Set it aside.
- Batter: In the bowl of a stand mixer, add the room temperature butter and granulated sugar. Cream together for about 5 minutes until fluffy and light. Note that you could just do this in a large mixing bowl with an electric mixer if desired.
- Then, beat in the eggs, one at a time, mixing well after each addition until fully incorporated.
- Next, add in and mix the vanilla extract, sour cream, blood orange juice, and blood orange zest until well combined. Set aside.
- In a separate small bowl, mix together the flour, baking powder, baking soda, and salt. After that, add your dry ingredients to the wet ones, mixing until just combined. Be careful to not over mix!
- Bake: Proceed to pour the batter into your prepared bundt cake pan and bake in the oven for 45-50 minutes or until a toothpick can be inserted and come out clean. Allow the cake to cool slightly before removing it from the pan.
- Glaze: In a medium size bowl, whisk together the powdered sugar, 2 tablespoons of blood orange juice, milk, and salt until smooth. If needed, add in an additional tablespoon of blood orange juice if the glaze is too thick.
- Pour the glaze over the cooled cake, allow the glaze rest a minute or two to set before serving. Slice, serve and enjoy!
Notes
This cake will stay fresh for up to 5 days if stored in an airtight container at room temperature.
If you want to freeze the cake, wrap it tightly in plastic wrap, then foil (or store in airtight freezer safe container) and it will last up to 3 months.
Nutrition
Calories: 359kcal | Carbohydrates: 61g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 421mg | Potassium: 143mg | Fiber: 1g | Sugar: 36g | Vitamin A: 385IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg