Orange Blossom Bundt Cake

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This homemade Orange Blossom Bundt Cake is light, fragrant, and bursting with citrus flavor, thanks to fresh orange zest and a hint of orange blossom water. It's finished with an orange ganache that adds a bright, tangy-sweet glaze to every slice. Perfect for spring gatherings or a refreshing dessert any time of year.

Keyword Bundt cake, cake, citrus cake

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 374kcal

Author Shirley Wood

Ingredients

1 3/4 cups all-purpose flour
1/2 cup fine white cornmeal stone-ground
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
2 tablespoons grated orange zest
2 teaspoons orange blossom water
10 tablespoons 1 1/4 sticks unsalted butter, softened
1 cup granulated sugar
5 large eggs
2 tbsp shortening for greasing pan
1/4 cup flour for greasing and flouring the pan

Ganache Ingredients

2 1/2 ounces heavy cream a generous 1/4 cup
6 ounces white chocolate chips
1 1/2 teaspoons grated orange zest
1 teaspoon orange extract

Instructions

Preheat the oven to 350 degrees F.
Grease and flour your Bundt pan and set aside. (See my YouTube video for How To Prevent Bundt Cake From Sticking To Pan.)
In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk together until well combined.
In another bowl, stir together the buttermilk, orange zest and orange blossom water.
Cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.
Reduce the speed and add in the eggs, one at a time. Add the flour mixture, alternately with the buttermilk mixture, and mix until just combined.
Pour the batter into the prepared Bundt pan.
Bake on the middle oven rack until golden brown and just beginning to pull away from the edges, about 35 to 40 minutes. Cool the cake in the pan on a cooling rack for 10 minutes.
While the cake is cooling you can make the ganache. Bring the cream to a simmer in a large saucepan over medium heat. It should take about 3 minutes.
While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl which will sit over the saucepan with the cream. Set the bowl over the cream, like a double boiler. This will allow the chips to begin melting.
When the cream reaches a simmer, remove the bowl carefully and pour the cream over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring often to ensure even cooling.
Invert your cake onto a pretty rimmed cake serving plate and drizzle the top with that yummy ganache.
Serve and enjoy! This cake is delicious served slightly warm.

Notes

This cake is good served warm!

Nutrition