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Orange Blossom Bundt Cake
5 from 2 votes

Orange Blossom Bundt Cake

This alluring orange blossom bundt cake is moist and buttery. It is naturally flavored with orange zest and orange blossom water. 
Yield: 10-inch bundt cake
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 441kcal
Author: Maryanne Cabrera

Ingredients

  • 390 grams (3 cups) all-purpose flour
  • 12 grams (1 Tbsp) baking powder
  • 6 grams (2 tsp) kosher salt
  • 300 grams (1 ½cups) granulated sugar
  • 5 tsp finely grated orange zest
  • 230 grams (1 cup) unsalted butter , room temp, softened
  • 2 tsp orange blossom water
  • 1 tsp vanilla paste or pure vanilla extract
  • 4 large eggs , room temp
  • 90 grams (6 Tbsp) sour cream , room temp
  • 170 grams (¾ cup) whole milk , room temp

Glaze:

  • 115 grams (1 cup) powdered sugar
  • 2 tsp finely grated orange zest
  • 1 ½ tsp orange blossom water *
  • 2 Tbsp whole milk *
  • pinch kosher salt

Instructions

  • Preheat oven to 350°F. Generously butter and flour 10-cup bundt cake pan. Tap out any excess flour. Set aside.
  • In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or using an electric handheld mixer), cream together butter, sugar, orange zest, orange blossom water, and vanilla until smooth. Scrape down sides of bowl as needed.
  • Add eggs one at a time, ensuring each egg is incorporated before adding the next. Add sour cream and mix until combined. The batter may look curdled or separated after adding sour cream.
  • Add dry flour mixture in three additions, alternating with the milk. Begin and end with flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
  • Transfer batter into prepared bundt cake pan. Level batter. Bake for 60-70 minutes until cake springs back to touch and toothpick inserted in cake comes out clean. Rotate pan midway through baking for even cooking.
  • Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack and unmold. Allow cake to cool to room temperature.

Glaze:

  • Whisk together powdered sugar, orange zest, orange blossom water, milk, and salt until smooth. If glaze is too thick, add another tablespoon of milk. Drizzle over cooled bundt cake.

Notes

Equipment Notes:
Ingredient Notes:
  • I exclusively use Diamond Crystal kosher salt. Keep in mind that not all salts are created equal. Some kosher salts are saltier than others, even when using the same quantities.
  • Orange blossom water can be purchased online. Depending on the grocery store or supermarket, orange blossom water can be found in the baking aisle, with the jams and preserves, or in a special section with Middle Eastern/Asian cuisine.
  • If glaze is too thick, add tablespoon of milk at a time until desired consistency is achieved.
  • If you don't have orange blossom water- you can turn this into an orange bundt cake. Double the amount of orange zest and omit the orange blossom water.
Storage and leftovers: Store cake in an airtight container for up to three days. Overtime, the cake will dry out.
 

Nutrition

Calories: 441kcal, Carbohydrates: 61g, Protein: 6g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 456mg, Potassium: 100mg, Fiber: 1g, Sugar: 36g, Vitamin A: 648IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 2mg