A delightful and moist orange-flavored bundt cake, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Grease a bundt pan thoroughly with butter or non-stick spray.
Dust the pan with flour after greasing to prevent sticking.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell pieces.
Mix in the zest and juice of the oranges.
Zest the oranges before juicing for convenience.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, alternating with the orange juice.
Start and end with the dry ingredients for better incorporation.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 30-35 minutes or until a cake tester comes out clean.
Avoid opening the oven door frequently to maintain temperature.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
Run a knife around the edges to help release the cake.
For the glaze, combine orange juice and powdered sugar in a saucepan and heat until syrupy.
Stir constantly to prevent the sugar from burning.
Drizzle the glaze over the warm cake and let it set before serving.
Place a tray under the rack to catch excess glaze.
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