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Orange Glazed Bundt Cake

This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    6-8 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1-1/2 teaspoons grated orange zest
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup whole milk
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons orange juice


  • In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
  • Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

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Average Rating:
  • Grandpa likes cakes
    Dec 3, 2016

    Yeah grandmas cake brings back sweet memories to me too

    Nov 14, 2016

    I love this bread, I've done it several times its really delicious...only thing is to small like if it doesn't I'm gonna bake to give away and one for homr..this bread sure doesn't last time I'm gonna double the recipe , to see if it rises!!! but besides that it's a yummie bread!! thank u for the recipe love it!!!

  • SadieKane
    Jul 10, 2014

    Very disappointed with flavor.

  • schockmm
    Apr 22, 2014

    This cake was extremely dry. I will not be making it again.

  • xstitcher2010
    Feb 17, 2010

    No comment left

  • cheriwinkle
    Jan 14, 2010

    I have not made this cake yet...breeleed-notice that the cake pictured is no taller than the coffee cup behind it, so it is apparently a smaller cake.

  • breeleed
    Oct 30, 2009

    Such a delicious cake! I made a few changes, because I didn't have all of the ingredients on hand. I used brown sugar, substituted the lemon extract with orange and added both lemon and orange zest. I think next time, I'll double the recipe, because my cake wasn't as high as the one shown in the photo. I must have a larger sized bundt pan. This cake isn't sugary and I think it would be lovely served with coffee or tea.