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Amazing 1 Orange Cardamom Bundt Cake Recipe

Orange Cardamom Bundt Cake
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Bake this wonderfully moist Orange Cardamom Bundt Cake. The bright citrus zest pairs beautifully with the warm, aromatic spice of cardamom for a truly special treat.

Ingredients

  • All-purpose flour: 2 1/2 cups
  • Baking powder: 1 teaspoon
  • Baking soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Ground cardamom: 1 1/2 teaspoons
  • Unsalted butter, softened: 1 cup
  • Granulated sugar: 1 3/4 cups
  • Large eggs: 4
  • Orange zest: 2 tablespoons (from about 2 oranges)
  • Orange juice: 1/2 cup
  • Buttermilk: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Powdered sugar (for glaze): 1 cup
  • More orange juice (for glaze): 2-3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This builds texture.
  4. Add the eggs one at a time, beating well after each addition. Mix in the orange zest.
  5. In a small bowl, stir together the orange juice and buttermilk.
  6. With the mixer on low speed, alternately add the dry ingredient mixture and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
  7. Gently fold in the vanilla extract by hand.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack and let it cool completely.
  12. While the cake cools, prepare the glaze by whisking the powdered sugar and orange juice until smooth. Add juice slowly to reach a drizzly consistency.
  13. Drizzle the glaze over the cooled cake. Serve and enjoy the view from your kitchen!

Notes

  • Using fresh orange zest makes a big difference in the flavor.
  • You can substitute sour cream for buttermilk if needed, using the same measurement.
  • This cake tastes even better the next day once the flavors have settled.

Nutrition

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