My Mom’s Go-To Orange Bundt Cake
This orange juice cake has been in my family for years. I got the recipe from my mom – she still makes it all the time. It’s our go-to “tea cake” because it’s perfect with a cup of hot tea or coffee. We both love how easy it is: one bowl, one whisk, no fuss. If my mom has friends over, she whips it up in minutes. I do the same whenever I want something sweet without much effort. Just mix, pour, and bake.
If you like cakes like this, you might also enjoy my Starbucks lemon loaf, this rich chocolate bundt cake, or a simple yogurt pound cake. You should also try my Orange Muffins, they’re delicious!
Ingredients Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Eggs: Use at room temperature. They mix better and help the batter come together smoothly.
- Orange Juice & Zest: Use fresh oranges so you can zest first, then juice. Fresh juice has a brighter flavor. Bottled juice works, but it’s often sweeter and less zippy. Tip for Zesting: To get the orange zest, lightly scrape only the orange surface. Avoid the white part; it’s bitter.
- Oil: A neutral oil, like canola or vegetable, keeps the cake moist without adding flavor. Avoid strong oils like olive. You could also use melted unsalted butter if you prefer.
Tip!
Don’t open the oven early: Wait at least 30 minutes before checking. Opening the door too soon can cause the cake to sink.
Very easy cake to make and always delicious.
My go-to cake recipe for something quick and easy.
The fresh orange juice really makes this cake stand out!!.
Sherry B
Recipe Tips
- Not into oranges? Try lemon, grapefruit, or clementines instead.
- Try the full sugar amount first. The cake isn’t overly sweet, so adjust next time only if needed.
- This cake is meant to be a little dense. For a lighter texture, reduce the flour by ¼ cup.
- Storage: Keep the cake covered at room temperature. Use an airtight container or wrap it well in plastic wrap so it doesn’t dry out.
- Want a spiced version? Add a pinch of nutmeg or cloves for a warm twist.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Orange Juice Cake
Ingredients
- 3 cups (360 g) all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs at room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) orange juice
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- In a bowl, sift flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk eggs with sugar, oil, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients, and whisk until combined.
- Add orange juice and orange zest, and mix until combined.
- Spray the bundt pan with non stick baking spray, then pour the batter in the pan.
- Bake in the oven for 35-40 minutes or until a toothpick comes out clean from the center of the pan.
- Remove the pan from the oven, and place it on a wire rack for 10 minutes, then loosen the sides with a thin spatula if needed. Invert on a plate and allow to cool completely before slicing and serving.
Notes:
- Always use fresh orange juice if possible. Whilst you could use store-bought bottled juice, I found that fresh orange juice tastes much best.
- If you’re not so keen on oranges, you can substitute with any other kind of citrus instead. Grapefruit, lemon, and clementines work well.
- This cake is not too sweet, so before you think of reducing the amount of the sugar please try my recipe first and then adjust to your preference the next time you bake it.
- The cake turns out quite dense, this is how it’s meant to be. If you prefer lighter cakes, then reduce the amount of the flour by ¼ cup.
- Store the cake at room temperature covered in an air-tight cake container, or cover it with cling film if you don’t have a container that fits. If you leave the cake out without covering it, it will dry out.
- If you like spiced cakes, you could add spices like ground nutmeg and cloves.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on Little Sunny Kitchen on March 9th, 2019 but was updated with new images and more info on January 1st, 2020.
monica skapino says
Cake came perfect! Put 1/4 cup less flour.
Diana says
Glad you liked it!
Myriam says
Hello.if i want to replace the eggs,what can i use and what are the quantities?
Diana says
Hi Myriam, I haven’t tested this recipe with other ingredients. But I believe that you can use flax eggs (for 1 flax egg: 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken before using). Otherwise, you can probably use banana or applesauce. Let me know how it turns out!
Asline says
Hi Diana. I would love to make your cake. What other oil would you recommend as substitution for the vegetable oil? Thank you so much!
Diana says
Hi Asline, you can use corn oil, sunflower, or canola. Enjoy!
Asline💋 says
Thank you! I made it this morning in a bread pan and it is sooo good!! Thank you for sharing! Definitely making it again!
Diana says
So glad that you loved it, Asline! Which oil did you end up using?
Denise says
Loved its refreshing flavour and easy recipe-Next time I might use almond extract or add a few semi sweet chocolate chips! Thank you!!
nita says
Hi there am a baker i do bake lots of tjings for my family , i did try yr recepie i felt the cake was dry , dont u thk butter will make the cake soft and less flour 3 cupd is allot
Diana says
Hi Nita, this cake is not meant to be fluffy and moist. I tested this recipe with less flour but it didn’t hold its shape very well, what kind of flour did you use? A reader reported having success with 2 cups of plain flour and 1 cup of almond flour, but I haven’t tried that myself.
Debbie says
Made this today, wonderful aroma in the kitchen as it baked! I brushed a glaze of orange juice & sugar over top just after turning out of the Bundt pan while it was still warm to soak in a little…amazing! Thanks for sharing! 🙂
Diana says
Thank you, Debbie, for the amazing review! I’m glad to hear that you loved it!