This homemade orange bundt cake is fragile, light, tasty and gorgeous. It smells delicious and bursting with the orange flavours, moist from the inside so light and amazing. In a bowl add eggs that are regular size and room temperature, it is very important that all your ingredients are at room temperature so remove them from the fridge half an hour before you start baking. To the eggs, add sugar and whisk these ingredients well for about 2 minutes or until the egg mixture doubles in size.

Add powdered vanilla to the egg mixture and also add in some grated lemon zests which will give a tang flavour to the cake. Once that is mixed in, add vegetable oil to the egg mixture which is at room temperature, the reason why this cake will be soft and remain soft for days is the use of oil. The oil will make the cake soft even when refrigerated. After adding the vegetable oil whisk again so that the mixture will become more fluffy and lighter then add full-fat milk and orange or pineapple juice.

Get all-purpose flour and sift it into the mixture together with baking powder and salt which improves the baking process. Mix the ingredients together using a wire whisk until the batter is smooth and light, do not overmix the batter, stop mixing it once all the dry ingredients are moistened and there are no lumps in the batter. If you don’t have a bundt pan, you can use any cake mould, brush with butter and sprinkle flour which will avoid the cake from sticking when baked.

Fill the batter into the mould to the about three-quarter way full then bake the cake in 350 degrees Fahrenheit preheated oven for 40 to 50 minutes depending with your oven and use a toothpick to check if the cake is well baked before removing it from the oven. Once baked, remove the cake from the oven and let it cool for ten minutes before placing the cake to completely cool on a wire rack.

For the glaze the cake, you will need confectioner’s sugar and 2-4 tablespoons milk or water. In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough liquid to thin the glaze to your desired consistency. Once the cake is completely cooled, drizzle the glaze over the cake and let the glaze set for a few minutes before slicing the cake. Enjoy.


  • Two cups (240grams) of all-purpose flour
  • 1 cup (200 grams) of sugar
  • 3 eggs room temperature
  • A quarter cup (65 ml) of liquid milk
  • A quarter cup(65 ml) of orange juice
  • Three-quarters cup (150ml) of vegetable oil
  • 1 Teaspoon vanilla
  • lemon zest
  • Three-quarters tablespoon of baking powder
  • A quarter teaspoon of salt