Citrus cakes are great in the summer with some fresh berries. This cake stays nicely moist thanks to the sour cream. Using orange juice concentrate gives it a stronger orange flavor, but you can easily make the glaze with freshly squeezed orange juice as well.
What you'll need
Ingredients
2 sticks unsalted butter softened but still cool, plus extra for greasing pan
2 1/2 cups all-purpose flour (12.5 ounces)
4 large eggs, room temperature
½ cup sour cream
2 tablespoons grated orange zest , chopped, plus 3/4 cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups granulated sugar (14 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Glaze
2 cups confectioners' sugar, sifted if lumpy
1/2 cup frozen orange juice concentrate , thawed
I tablespoon lemon juice
Pinch salt
Zest Topping
2 teaspoons grated orange zest
3 tablespoons granulated sugar
The method
Directions
01
Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out excess. Whisk eggs, zest, juice, sour cream and vanilla in medium bowl.
02
With electric mixer on lowest speed, combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add ½ the egg mixture in steady stream and beat on medium low speed to incorporate. Scrape down sides of bowl, and add remaining egg mixture and increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (Batter may look slightly curdled)
03
Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet.
04
While cake cools, whisk 1 1/2 cups confectioners' sugar, juice concentrate, lemon juice, and salt in small bowl until smooth. Brush still-warm cake with 1/4 cup glaze and let stand until just warm, about 1 hour. Whisk remaining 1/2 cup confectioners' sugar into remaining glaze and pour evenly over top of cake.
05
Using fork, mix zest and granulated sugar together in small bowl and sprinkle over glaze. Cool cake completely, about 2 hours.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Moist Orange Bundt Cake with Orange Zest Glaze
Prep
Cook
Yield
Citrus cakes are great in the summer with some fresh berries. This cake stays nicely moist thanks to the sour cream. Using orange juice concentrate gives it a stronger orange flavor, but you can easily make the glaze with freshly squeezed orange juice as well.
Ingredients
2 sticks unsalted butter softened but still cool, plus extra for greasing pan
2 1/2 cups all-purpose flour (12.5 ounces)
4 large eggs, room temperature
½ cup sour cream
2 tablespoons grated orange zest , chopped, plus 3/4 cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups granulated sugar (14 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Glaze
2 cups confectioners' sugar, sifted if lumpy
1/2 cup frozen orange juice concentrate , thawed
I tablespoon lemon juice
Pinch salt
Zest Topping
2 teaspoons grated orange zest
3 tablespoons granulated sugar
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out excess. Whisk eggs, zest, juice, sour cream and vanilla in medium bowl.
2
With electric mixer on lowest speed, combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add ½ the egg mixture in steady stream and beat on medium low speed to incorporate. Scrape down sides of bowl, and add remaining egg mixture and increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (Batter may look slightly curdled)
3
Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet.
4
While cake cools, whisk 1 1/2 cups confectioners' sugar, juice concentrate, lemon juice, and salt in small bowl until smooth. Brush still-warm cake with 1/4 cup glaze and let stand until just warm, about 1 hour. Whisk remaining 1/2 cup confectioners' sugar into remaining glaze and pour evenly over top of cake.
5
Using fork, mix zest and granulated sugar together in small bowl and sprinkle over glaze. Cool cake completely, about 2 hours.
Cook Like James
Moist Orange Bundt Cake with Orange Zest Glaze
Prep
Cook
Yield
Citrus cakes are great in the summer with some fresh berries. This cake stays nicely moist thanks to the sour cream. Using orange juice concentrate gives it a stronger orange flavor, but you can easily make the glaze with freshly squeezed orange juice as well.
Ingredients
2 sticks unsalted butter softened but still cool, plus extra for greasing pan
2 1/2 cups all-purpose flour (12.5 ounces)
4 large eggs, room temperature
½ cup sour cream
2 tablespoons grated orange zest , chopped, plus 3/4 cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups granulated sugar (14 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Glaze
2 cups confectioners' sugar, sifted if lumpy
1/2 cup frozen orange juice concentrate , thawed
I tablespoon lemon juice
Pinch salt
Zest Topping
2 teaspoons grated orange zest
3 tablespoons granulated sugar
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out excess. Whisk eggs, zest, juice, sour cream and vanilla in medium bowl.
2
With electric mixer on lowest speed, combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add ½ the egg mixture in steady stream and beat on medium low speed to incorporate. Scrape down sides of bowl, and add remaining egg mixture and increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (Batter may look slightly curdled)
3
Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet.
4
While cake cools, whisk 1 1/2 cups confectioners' sugar, juice concentrate, lemon juice, and salt in small bowl until smooth. Brush still-warm cake with 1/4 cup glaze and let stand until just warm, about 1 hour. Whisk remaining 1/2 cup confectioners' sugar into remaining glaze and pour evenly over top of cake.
5
Using fork, mix zest and granulated sugar together in small bowl and sprinkle over glaze. Cool cake completely, about 2 hours.
