Orange Bundt Cake with Blackberry Icing
This Orange Bundt Cake is brimming with the bright flavor of fresh orange zest. A vivid purple drizzle of blackberry icing couldn't be prettier for a Spring celebration.
Ingredients
For the Orange Bundt Cake:
- Nonstick baking spray flour added
- 2 sticks unsalted butter, at room temperature 1 cup
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs at room temperature
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 cup whole milk at room temperature
- 1 teaspoon vanilla extract
- Grated zest of 2 oranges
For the Blackberry Icing:
- ½ cup fresh blackberries plus extra for garnish (optional)
- 2 tablespoons honey
- 4 teaspoons milk
- 1 ½ - 2 cups powdered sugar
Instructions
Make the Orange Bundt Cake:
- Preheat oven to 350 degrees F. Throughly coat a 9- to 10-cup bundt pan with baking spray.
- In mixing bowl, beat butter, sugar and salt 2 to 3 minutes or until light and fluffy. Add eggs 1 at a time, mixing well after each addition.
- Mix in baking powder. Add flour alternately with milk, starting and ending with flour (about 4 additions of flour and 3 additions of milk). Add vanilla and orange zest and mix until just combined.
- Pour batter into prepared pan and smooth top with knife. Transfer to oven and bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean.
- Transfer cake to cooling rack; let stand 15 minutes. Run small knife around edges of pan to loosen cake, then invert cake onto rack. Let cool completely before icing.
Make the Blackberry Icing:
- In mini food processor or blender, blend blackberries until smooth. Place mixture in fine-mesh strainer set over medium bowl. Use rubber spatula to press mixture against strainer to release all blackberry juice into bowl. Discard solids in strainer.
- Whisk honey and milk into blackberry juice. While whisking, add powdered sugar in 1/4-cup increments until you have a very thick but pourable icing. To serve, pour icing over cake and garnish with extra blackberries, if desired.
Notes
- Since we’re only using the juice of the blackberries to make the icing, it can be swapped out with literally any other type of juice – orange, lemon, lime, cranberry, raspberry, you name it! You’ll need 2 tablespoons of any other type of juice.
Calories: 581kcal, Carbohydrates: 92g, Protein: 7g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 357mg, Potassium: 125mg, Fiber: 1g, Sugar: 63g, Vitamin A: 718IU, Vitamin C: 2mg, Calcium: 103mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.