This orange bundt cake recipe came about because I’ve been craving oranges like crazy this freezing cold winter and have been purchasing navel oranges non-stop from the grocery store.
But that’s not the only reason this incredibly delicious citrus bundt cake came about. You see, along with all the navel oranges I’ve been craving, I’ve also been re-binge-watching the entire series (yep, all five seasons) of the Great British Bake Off which always puts me in the mood to bake like mad!
The combination of those two things led me to create this recipe for Best Orange Bundt Cake with Banana and Poppy Seeds. So if you’re ready…On your marks! Get set! BAKE!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making the best scratch orange cake is available near the end of this post.
The ingredient list;
- 2 Cups Buttermilk (or homemade buttermilk substitute, instructions found below)
- ¼ cup Fresh Orange Juice
- 2 Tablespoons Fresh Orange Zest
- 1 Teaspoon Orange Extract (optional)
- 2 Sticks Butter (softened)
- 2 Cups Granulated Sugar
- 5 Large Eggs (at room temperature)
- 1 Over Ripe Banana, mashed
- 3 Cups All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1½ Teaspoon Salt
- 2 Tablespoons Poppy Seeds
- 2 Cups Confectioners Sugar
- 2 Tablespoons Fresh Orange Juice
- Fresh Orange Zest (garnish)
- Homemade Orange Curd for Topping (optional)
Find my recipe for making Homemade Orange Curd HERE.
What is the purpose of baking with buttermilk as opposed to regular milk?
- Buttermilk (or a buttermilk substitute) ensures a moist and tender bake by breaking down tough gluten strands in a batter.
- Baking with buttermilk also adds a slight tartness to baked good which is very pleasant to the palate in contrast to many sweet, rich desserts.
What’s that? You don’t have buttermilk in the fridge but you have all the other ingredients on hand to make this citrus pound cake! Now what?
NO PROBLEM! Did you know you can make your own buttermilk at home?
How to make homemade buttermilk;
- Add 1 tablespoon of white or cider vinegar (lemon juice can also be used) per every cup of regular milk.
- Stir.
- Allow the mixture to sit for at least 5 minutes.
- Replaces store-bought regular buttermilk for all your favorite baking recipes.
If this cake is so moist, does it need a topping or icing?
No, not really. With the addition of the buttermilk and the mashed banana in the batter, a topping or icing isn’t actually necessary.
However, if you’re looking to really guild-the-lily, and take this citrus bundt cake over the top in regards to flavor and impressive presentation, then homemade orange curd (along with an orange icing glaze) is the perfect sweet and sour topping for this homebaked scratch orange cake you won’t soon forget.
The instructions for making orange bundt cake;
- Preheat the oven to 350-degrees.
- Add the buttermilk into a medium bowl.
- OR (if making homemade buttermilk) stir two tablespoons of vinegar into 2 cups of milk. Set aside.
- Add the zest of two oranges to the buttermilk along with fresh orange juice, and orange extract (optional).
- Stir well.
- Place two sticks of softened butter in the bowl of a stand mixer and cream together with the granulated sugar using the paddle attachment.
- Mash one overly ripe banana and blend it with the creamed butter and sugar mixture.
- Add the buttermilk and orange zest mixture to the bowl and blend until completely combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Working in batches, add the dry ingredients into the wet ingredients in the mixing bowl until all the flour has been incorporated.
- Stir the poppy seeds into the batter and blend to combine.
- Incorporate the eggs, one at a time, into the batter blending well after each addition.
- Prepare a bundt pan by spraying liberally with baking spray.
- Pour the cake batter into the prepared bundt pan.
- Place the bundt pan on a baking sheet and bake in a preheated oven for 75-90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a baking rack for 30 minutes, and then invert the cake out onto a cake plate to cool completely.
- To make the orange glaze, mix the confectioners sugar with fresh orange juice.
- Whisk until smooth and creamy.
- Top the cake with fresh orange zest while the icing still wet.
- Serve at room temperature.
- Spoon homemade orange curd over cake slices before serving, if desired.
- Enjoy!
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for moist scratch orange bundt cake if desired.
By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com. As an Amazon Associate, I earn from qualifying purchases. For additional information, please view my privacy policy.
For additional citrus recipes I think you’ll also enjoy, please click on the following titles for;
Below is the printable recipe card for today’s homemade orange bundt cake.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Deliciously moist and flavorful. This orange bundt cake is as impressive to serve as it is to eat!
- 2 cups buttermilk
- 2 tablespoons orange zest
- ¼ cup fresh orange juice
- 1 teaspoon orange extract optional
- 1 (overripe) banana mashed
- 1 cup butter softened
- 2 cups granulated sugar
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoon salt
- 5 large eggs at room temperature
- 2 cups confectioners sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest for garnish
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Preheat oven to 350-degrees.
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In a small bowl, whisk together the buttermilk, orange zest, orange juice, and orange extract (optional). Set aside.
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Mash the banana with a fork in a small bowl. Set aside.
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In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
-
In a large bowl of a stand mixer (or use a hand mixer) cream together the softened butter and sugar until light and fluffy.
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Add the mashed banana to the butter and sugar mixture and blend to combine.
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Add the buttermilk mixture to the mixing bowl and blend on low speed to combine.
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Incorporate the flour mixture (by thirds) into the mixing bowl, blending after each addition.
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Add the eggs (one at a time) into the batter blending well after each addition.
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Stir in the poppy seeds until well distributed throughout the batter.
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Pour the batter into a bundt pan which has been liberally sprayed with baking spray.
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Place the cake pan on a baking sheet and bake in a preheated oven for 75-90 minutes, or until a skewer inserted in the center of the cake comes out clean.
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Cool the cake on a baking rack for 30 minutes and then turn the cake out onto a serving plate and allow to cool completely before icing.
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In a medium bowl whisk together the confectioner's sugar and fresh orange juice until the icing is thick, but still falls off the whisk pretty freely. *Note - if the icing is too thick add a touch more juice. If the icing is too thin, add a touch more confectioner's sugar.
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Liberally ice the top of the cooled orange bundt cake allowing the icing to trail down the sides of the cake.
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Garnish the top of the cake with fresh orange zest (if desired) while the icing is still wet.
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Serve at room temperature for best flavor.
Tools and equipment;
bundt pan, baking spray, stand mixer or hand mixer, large bowls, small bowls, whisk, spatula, measuring spoons, measuring cups, baking sheet, cooling rack, cake plate, orange juicer (optional), microplane (for zesting oranges), fork (to mash banana).
To store;
Cover and refrigerate the cake for up to 3 days.
Best served at room temperature.
I sincerely hope you’ve enjoyed today’s recipe for this delicious scratch orange bundt cake that tastes like sunshine as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. As always, I thank you for your support!
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Looks delicious! Love all the beautiful pictures, thank you!
Thank you!!
This cake is delicious! The perfect way to bring a little sunshine to this dreary winter.
Thank you. I’m glad you think so!!
This was just the cake my family needed to bring a little “sunshine” into our dreary winter days. Such a tender cake, easy to make and incredibly delicious. I’m adding this recipe gem to my files to make over and over again.
So nice to hear, Joanie! Thank you. I’m glad you enjoyed it!
The cake is so amazing. I’m baking it up to share with some friends at brunch this weekend. It looks incredible.
I’m sure your friends will enjoy it, Lisa! Thank you!
This cake looks so delicious. Can’t wait to make it.
I have a question, however. I received around 20 lbs of blood oranges I’m working my way through, or giving to friends and family, LOL and am wondering if that would be a good sub for regular oranges in this recipe. I know the color of the cake and curd will be different, but any other concerns? I’m thinking not, but just checking to be sure.
Hi, Mike!
Great question and you’re so lucky to have received so many blood oranges.
They’ll work just fine in this recipe.
The only thing that may affect the taste (from the written navel orange) is that blood oranges have a slight tartness whereas navel oranges are sweeter.
That said, I don’t think the difference is enough to make the cake (or curd) too tart or unpalatable.
I believe the blood oranges will be delicious substitution in this recipe and the color will be spectacular…especially the curd.
If you remember I’d love to know how this worked out for you, so please let me know.
Take care!!
Renee
Renee,
These blood oranges seem to be on the sweet side so I’m gonna go for it. Stand by!
Well, I ended up making this and the curd. All came out well. The glaze is a bright pink from the blood oranges and the curd is more a deep, rich, red almost like an iced tea color because of cooking it. I’ll get a pic and post it over on the Facebook page.
I’ll look forward to seeing it!