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Citrus bundt cake with citrus icing and orange zest on a white cake plate.
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5 from 1 vote

Orange Bundt Cake with Banana and Poppy Seeds

Deliciously moist and flavorful. This orange bundt cake is as impressive to serve as it is to eat!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: bundt cake, Dessert, Dessert - Cake
Cuisine: American
Keyword: citrus bundt cake, orange bundt cake
Servings: 20
Calories: 308kcal
Author: Renee - Kudos Kitchen

Ingredients

For the cake;

  • 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
  • teaspoon salt
  • 5 large eggs at room temperature

For the orange icing;

  • 2 cups confectioners sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest for garnish

Instructions

To make the cake;

  • Preheat oven to 350-degrees.
  • In a small bowl, whisk together the buttermilk, orange zest, orange juice, and orange extract (optional). Set aside.
  • Mash the banana with a fork in a small bowl. Set aside.
  • 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.
  • Add the mashed banana to the butter and sugar mixture and blend to combine.
  • Add the buttermilk mixture to the mixing bowl and blend on low speed to combine.
  • Incorporate the flour mixture (by thirds) into the mixing bowl, blending after each addition.
  • Add the eggs (one at a time) into the batter blending well after each addition.
  • Stir in the poppy seeds until well distributed throughout the batter.
  • Pour the batter into a bundt pan which has been liberally sprayed with baking spray. 
  • 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.
  • 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.

To make the icing;

  • 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.
  • Liberally ice the top of the cooled orange bundt cake allowing the icing to trail down the sides of the cake.
  • Garnish the top of the cake with fresh orange zest (if desired) while the icing is still wet.
  • Serve at room temperature for best flavor.

Notes

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.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 313mg | Potassium: 97mg | Sugar: 33g | Vitamin A: 395IU | Vitamin C: 4.6mg | Calcium: 29mg | Iron: 1.2mg