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orange juice cake bundt with slice lifted on a cake server showing soft moist crumb on a white plate

Orange Juice Cake

This orange juice cake is a moist and easy Bundt cake made with fresh orange juice and orange zest. Topped with a warm orange syrup, it has a soft crumb, bright citrus flavor, and the kind of texture that keeps every slice tender.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Additional time2 hours
Total Time 50 minutes

Ingredients

For Orange Bundt Cake:

  • 200 ml orange juice
  • 3 eggs room temperature
  • 160 g sugar
  • 150 ml vegetable oil
  • 2 tablespoon orange zest
  • 250 g all-purpose flour
  • 14 g baking powder

For Syrup:

  • 150 ml orange juice
  • 50 g sugar

Instructions

  • Preheat the oven to 400°F / 200°C (355°F convection / 180°C fan) and grease a Bundt cake pan well so the cake releases easily after baking.  
  • In a large mixing bowl, whisk 3 eggs and ¾ cup (160 g) sugar together until fully combined and slightly airy.
  • Slowly whisk in ⅔ cup (150 ml) vegetable oil until smooth. Add the ¾ cup (200 ml) of orange juice and 2 tablespoons of orange zest and mix until everything is well combined.  
  • Sift the 2 cups (250 g) all-purpose flour into the bowl, then add 1 tablespoon baking powder. Mix gently until the batter is smooth and just combined.
  • Pour the batter into the prepared Bundt pan, and spread it evenly. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.  
  • While the cake bakes, combine ⅔ cup (150 ml) of orange juice and ¼ cup (50 g) sugar in a small saucepan. Heat over medium heat until the sugar dissolves and the syrup slightly thickens.
  • Let the cake cool in the pan for about 10 minutes, then poke several holes in the cake with a skewer.  
  • Slowly pour the warm orange syrup over the cake so it soaks evenly into the holes.  
  • Carefully transfer the cake onto a serving plate. Slice the Orange Bundt Cake and serve.
    Allow the cake to cool completely before removing it from the pan. Transfer to a serving plate, slice, and serve.

Notes

Use Fresh Oranges: I like using freshly squeezed orange juice and fresh zest because the citrus flavor is brighter and more aromatic. 
Grease the Bundt Pan Well: Make sure every groove of the pan is coated so the cake releases cleanly. 
Check the Cake with a Toothpick: A toothpick inserted into the center should come out clean or with a few moist crumbs. 
Pour the Syrup While the Cake is Warm: I always pour the syrup while the cake is still warm so it absorbs evenly and keeps the crumb moist. 

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 210mg | Potassium: 152mg | Fiber: 1g | Sugar: 30g | Vitamin A: 187IU | Vitamin C: 25mg | Calcium: 124mg | Iron: 2mg