Description

The BEST blood orange bundt cake! Simple and delicious, you’ll love this bright and buttery citrus bundt topped with naturally pink glaze!

Ingredients

Cake

2 1/2 cups all-purpose flour
3/4 tsp aluminum-free baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/4 cups granulated sugar
3 Tbsp fresh blood orange zest
10 Tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/4 tsp pure almond extract
1 cup low-fat buttermilk, at room temperature
2 Tbsp fresh blood orange juice

Glaze

1 Tbsp unsalted butter, melted
1/8 tsp salt
2 tsp blood orange zest
2 Tbsp blood orange juice
3/4 cup powdered sugar

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Instructions

Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Make cake: Place sugar and blood orange zest in a food processor and pulse for 1 minute. Beat butter and blood orange-sugar in a large mixer bowl at medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla and almond extract. Combine buttermilk and blood orange juice in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
Spray a 10-cup bundt pan generously with nonstick spray. Spoon batter into prepared pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
Bake bundt cake for 38 to 42 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
Make glaze: Whisk together melted butter, salt, blood orange zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and let set before serving.

Equipment

Notes

Baking powder: Use an aluminum-free baking powder to prevent the cake and glaze from turning blue/discoloring.

Mini bundt cakes: To make individual blood orange cakes, use a mini bundt pan. Depending on the size of the pan, this recipe will make 6 to 8 mini bundt cakes. Baking time will be approximately 24 to 26 minutes.

Make ahead: This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the blood orange glaze before serving.

Freezing instructions: Once fully cool, wrap bundt cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add glaze.