Blood Orange Bundt Cake
Recipe type: Dessert
Serves: 1 bundt cake
  • 4 eggs
  • 1½ cups sugar
  • ⅔ cup oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt
  • finely grated zest of one blood orange
  • 2 cups flour
  • ⅓ cup blood orange juice (squeezed from about 3 oranges)
  • ½ cup milk or non dairy milk substitute
  • 1 cup powdered sugar
  • juice of one blood orange
  1. Preheat oven to 350. Grease and flour a bundt pan and set aside.
  2. In the bowl of an electric mixer on medium speed, beat together eggs, sugar, oil, vanilla, baking soda, baking powder, salt and zest until creamy and combined.
  3. Turn mixer to low. Add half of the flour, followed by the orange juice, then the remaining flour, followed by the milk. Beat until combined.
  4. Pour batter into prepared bundt pan. Bake for about 45 minutes, until the top feels firm. Remove from oven, then cool for about 10-15 minutes before removing from pan. Set aside to cool completely before glazing.
  5. Prepare glaze: Combine powdered sugar and orange juice in a small bowl, mix to combine. Add extra water or powdered sugar, as needed, to achieve desired texture. Pour glaze over cooled cake.
Plan Ahead: Cake can be frozen in an airtight container or bag.
Note: If you can't get blood oranges, you can substitute regular oranges or even grapefruit instead.
Recipe by Overtime Cook at