ORANGE BUNDT CAKE WITH CREAM CHEESE FROSTING
Orange Bundt Cake with Cream Cheese frosting made with fresh orange juice and lemons, then topped with a rich cream cheese frosting! Try this fantastic homemade Bundt Cake recipe with delightful citrus flavors today!
Servings: 16 servings
Calories: 341kcal
Ingredients
- ½ cup salted butter softened
- 1 ½ cup white granulated sugar
- 4 eggs
- ½ cup whole milk
- ¼ cup orange juice from 1 orange
- 1 TBSP orange zest from 1 orange
- ¼ cup lemon juice
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Frosting
- 8 oz cream cheese room temperature
- 2 cups powdered sugar
- 2 TBSP orange juice
Instructions
- Prep: Preheat the oven to 350°F. Grease 10 cup bundt pan and set aside.
- Cake batter: In a large bowl or stand mixer, beat the butter and granulated sugar together until creamy. Add the eggs, milk, orange juice, zest and lemon juice. Whisk the mixture again until smooth.
- Add the flour, salt, baking soda, and baking powder and beat slowly until the flour is fully incorporated into the batter.
- Bake: Pour the batter into the Bundt pan and bake for 45 minutes. Allow the cake to cool while preparing your frosting.
- Frosting: In a medium size bowl, beat the cream cheese, powdered sugar, and orange juice until smooth. You can add more orange juice if you would like the frosting to be thinner. I prefer a thicker frosting that I can pipe onto the top of the cake.
- Frost the cake as desired. Slice, serve, and enjoy! Add additional toppings if desired, see list of ideas in body of the recipe.
Notes
Store cake in an airtight container in the fridge to last up to a week.
Cake can be frozen for up to 3 months.
Nutrition
Calories: 341kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 178mg | Potassium: 115mg | Fiber: 1g | Sugar: 35g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg