Orange Blossom Bundt Cake: Fragrant Springtime Baking Made Easy

Moist crumb and honey-butter glaze deliver a bakery-worthy dessert simple to master.

By Medha deb

Created on Sep 21, 2025

Moist crumb and honey-butter glaze deliver a bakery-worthy dessert simple to master.

Orange Blossom Bundt Cake: A Springtime Baking Celebration

There’s something special about the arrival of spring—the air fills with the sweet scent of blooming citrus trees, inspiring bakers to bring those fresh flavors into the kitchen. The orange blossom bundt cake captures the essence of the season, combining moist cake scented with orange zest and orange blossom water, finished with a delicate honey-butter glaze. Whether you’re entertaining or treating yourself alongside a cup of tea, this cake promises both beauty and irresistible flavor.

Why Make an Orange Blossom Bundt Cake?

Citrus-forward aroma: Fresh orange zest and orange blossom water infuse the cake with floral, tangy notes.
Moist, tender crumb: Real butter and sour cream ensure a soft texture that keeps well for days.
Versatile for occasions: Stunning presentation in a bundt pan makes it perfect for gatherings, brunches, or gifting.
Easy to glaze: A quick honey-butter glaze lifts the flavors and adds an elegant finish.
Simple substitutions: Swap ingredients to suit your preferences or pantry.

Ingredients & Substitutions

This classic recipe highlights the synergy between butter, eggs, citrus, and floral notes. Here’s an overview of what you’ll need and how you can tweak:

Ingredient	Purpose	Substitutions
All-purpose flour	Structure	Cake flour for lighter texture
Baking powder	Leavening	No substitute recommended
Kosher salt	Flavor balance	Use sea salt, reduce quantity if fine salt
Granulated sugar	Sweetness	Cane sugar or superfine sugar
Orange zest	Flavor/aroma	Tangerine or lemon zest for a twist
Unsalted butter	Moisture/richness	Salted butter (adjust salt)
Orange blossom water	Floral note	Rosewater (for floral shift) or omit, double zest for pure orange
Vanilla bean paste	Warmth/depth	Pure vanilla extract
Eggs	Binding and lift	No substitute recommended
Sour cream	Tender crumb	Greek yogurt or crème fraîche
Whole milk	Moisture	2% milk or non-dairy milk alternatives

Ingredient tips: Orange blossom water can be found online, in specialty markets, or baking aisles. Adjust use with care—it’s highly fragrant. If omitting, double the zest for pronounced citrus.

Recommended Bundt Pan Practices

Generously butter and flour your pan. Get into every nook to ensure easy unmolding and clean lines.
Use a sturdy 10-cup capacity bundt pan. Nonstick is ideal for caramelized crusts.
After flouring, tap out excess to prevent flour streaks on the baked cake.
Cool the baked cake 10 minutes in the pan before inverting onto a wire rack.
A microplane or fine zester is invaluable for releasing aromatic oil from the orange zest.

Recipe: Orange Blossom Bundt Cake

Let’s walk step-by-step through the process, ensuring a perfect result. This recipe yields one 10-inch bundt cake, ideal for about 12 slices.

Ingredients

3 cups (390g) all-purpose flour
1 tbsp (12g) baking powder
2 tsp (6g) kosher salt
1 1/2 cups (300g) granulated sugar
5 tsp finely grated orange zest
1 cup (230g) unsalted butter, room temperature
2 tsp orange blossom water
1 tsp vanilla bean paste (or extract)
4 large eggs, room temperature
6 tbsp (90g) sour cream, room temperature
3/4 cup (170g) whole milk, room temperature

For the Glaze

1 cup (115g) powdered sugar
2 tsp grated orange zest
1 1/2 tsp orange blossom water
2 tbsp whole milk (plus more to thin)
Pinch kosher salt

Instructions

Preheat oven to 350°F (180°C). Generously butter and flour your bundt pan, ensuring all details are covered; tap out excess flour.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment (or with hand mixer), cream butter, sugar, orange zest, orange blossom water, and vanilla until smooth and fluffy, scraping sides as needed.
Add eggs one at a time, mixing to incorporate after each addition.
Mix in sour cream until well combined (the batter may appear slightly curdled at this stage; this is normal).
Add dry flour mixture in three batches, alternating with milk. Begin and end with flour. Blend on low speed until just combined.
Transfer the batter into prepared pan. Level the top with a spatula.
Bake for 60–70 minutes, rotating pan halfway through for even cooking. Cake is done when it springs back and a tester comes out clean.
Cool in pan for 10 minutes, then invert onto wire rack and carefully unmold. Let cool to room temperature before glazing.

For the Glaze

Whisk together powdered sugar, orange zest, orange blossom water, milk, and a pinch of salt until smooth.
If too thick, add milk in 1-tablespoon increments to reach desired drizzling consistency.
Drizzle over cooled cake, letting it cascade naturally. Optionally, scatter extra zest or edible flowers for garnish.

Expert Tips & Variations

Don’t overmix: For a tender crumb, mix just until ingredients are combined.
Use room temperature ingredients: This ensures smoother batter and better rise.
Pan rotation: After half the baking time, rotate the pan for even browning.
For nutty crunch: Fold in 1 cup toasted chopped pistachios or almonds.
Cake storage: Store in an airtight container at room temperature for up to 3 days; glaze just before serving for best appearance.

Serving Suggestions

With tea or coffee: Orange blossom notes pair wonderfully with floral teas and rich coffees.
For brunch: Serve thin slices alongside fruit salad and honey yogurt.
With ice cream: Pair with vanilla or buttermilk ice cream for an elevated dessert.
As a gift: Present wrapped in wax paper with a sprig of citrus leaf or edible orange flowers.

Common Questions & Troubleshooting

What if I can’t find orange blossom water?

Simply double the orange zest and omit the blossom water. The cake will transform into a more classic orange bundt, still full of citrus flavor.

How do I avoid a dry cake?

Do not overbake. Begin checking at 60 minutes; remove when a toothpick comes out just clean.
Store tightly wrapped and away from direct sunlight to retain moisture.

Can I freeze this cake?

Yes. Wrap cooled, unglazed cake tightly and freeze up to 2 months. Thaw overnight and glaze before serving.

Glaze too thin or thick?

If thin: whisk in powdered sugar 1 tablespoon at a time.
If thick: add whole milk 1 teaspoon at a time for easier drizzling.

Can I use flavored sugars or homemade extracts?

Absolutely! Infused sugars with citrus peels can add even more fragrance, while homemade vanilla extract imparts utmost depth.

Bundt Cake Presentation Ideas

Garnish: Sprinkle extra orange zest, thin curls of candied citrus peel, or edible flowers over the glaze. A light dusting of powdered sugar highlights the design.
Serving plate: Choose a bright white or cobalt blue for visual contrast; decorate the rim with fresh orange slices.
Holiday adaptation: Add spiced notes with a pinch of cardamom or swap honey in the glaze for maple syrup in autumn.

Bundt Cake Storage & Leftovers

Best kept at room temperature in an airtight container for up to 3 days.
Over time, the cake will dry slightly but remains flavorful for morning toast or trifle layering.
Individual slices can be wrapped and frozen for up to 2 months; thaw gently and reheat as needed.

Related Bundt Cake Flavors

Explore other bundt cake recipes for a year-round repertoire. Orange blossom shines in spring, but bundt cakes offer endless creative flavor combinations:

Lemon rosemary—herbal and citrus harmony
Banana butterscotch—classic comfort with a twist
Pistachio orange—nutty, vibrant, and festive
Double chocolate mocha—for the chocolate enthusiast

Frequently Asked Questions (FAQs)

Q: Can I replace orange blossom water with another flavor?

A: Yes. Use rosewater for a unique floral note or omit altogether for a purely citrus-flavored cake, double the zest for extra punch.

Q: My bundt cake stuck to the pan—how can I prevent this?

A: Prep is key. Butter and flour the pan thoroughly, spin to coat all crevices, and cool briefly before unmolding. Nonstick pans help achieve a clean release.

Q: Can I make this cake gluten-free?

A: Yes, substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum for best structure.

Q: How do I get the perfect glaze consistency?

A: The ideal glaze is pourable but opaque—adjust liquid and powdered sugar as needed, and whisk until silky smooth.

Q: What other fruits can I use?

A: Try tangerine, Meyer lemon, or blood orange zest and juice for subtle flavor twists; the same process applies.

Takeaway

This orange blossom bundt cake is a celebration of spring and the bounty of citrus. With just a handful of ingredients and a reliable bundt pan, you’ll enjoy a cake that’s moist, fragrant, and stunning to present—an ideal bake for parties, brunches, or quiet afternoons at home.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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