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Orange Cake

My mom gave me this orange cake recipe, and I can't make it often because I would eat the whole thing. This is the best cake I have ever tasted. I hope it lasts more than a day at your house!
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 2479.5 kcal

Equipment

  • 1 10-inch Bundt Pan Ensure it is thoroughly greased and floured.
  • 1 Large Mixing Bowl For combining cake batter ingredients.
  • 1 Electric Mixer Handheld or stand mixer for beating batter.
  • 1 Wire Rack For cooling the cake evenly after baking.
  • 1 Small Saucepan For preparing the orange glaze.

Ingredients
  

Main

  • 1 15.25 ounce package yellow cake mix
  • 1 3 ounce package instant lemon pudding mix
  • ¾ cup orange juice
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon lemon extract
  • 2/3 cup white sugar
  • 1/3 cup orange juice
  • 1/4 cup unsalted butter

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
  • Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
  • When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
  • Transfer cake to a serving platter and drizzle glaze over top.

Notes

For optimal results, ensure all liquid ingredients for the cake batter are at room temperature to prevent curdling and achieve a smooth, emulsified mixture. Thoroughly grease and lightly flour your Bundt pan to guarantee an easy release; a baking spray with flour is highly recommended. Be cautious not to overmix the cake batter after adding dry ingredients, as this can lead to a tough, dense cake. For an enhanced citrus aroma and flavor, consider adding the zest of one orange to the cake batter. When preparing the glaze, cook it just until the sugar dissolves and it reaches a slightly syrupy consistency; avoid over-reduction, which could make it too sticky. Drizzle the glaze over the cake while it is still slightly warm but fully out of the pan for better absorption.