Orange Cream Glazed Pound Cakes

Crushin' on these mini bundt Orange Cream Glazed Pound Cakes and you will be too.  OH MY! These are bursting with orange flavor!  Orange zest and fresh orange juice in the cake and orange juice in the cream glaze makes this a spring and summer dream classic.  And we finally got our 80 degrees weather, so we are celebrating! Yay!!

For more citrusy bundt cakes, you'll love these Mini Lemon Bundt Cakes too!

 

So I ask you, how cute are these delicate and petite Orange Cream Glazed Bundt Pound Cakes?  Don't they just look so lush?  How about heavenly?  How about orangey?  Umm..is that even a word.

Sounds like a word I would use, so we're legit, enough.  Hopefully you'll forgive me after you have taken a bite or two.

Ingredients You Need

I made 6 little bundt cakes using this mold.  If you don't have these or something similar, this also can be made into a large bundt cake using a bundt pan or you could use an angel food cake pan.

Orange Bundt Pound Cake Recipe

• all-purpose flour, sifted
• baking powder
• salt
• orange juice, freshly squeezed or store-bought
• orange zest
• canola, vegetable or olive oil
• granulated sugar
• eggs
• milk, cream or buttermilk

Orange Cream Glaze Recipe

• orange juice, freshly squeezed or store-bought
• powdered sugar
• heavy cream
• vanilla extract

How to Make Orange Cream Glazed Bundt Cakes 

1. Preheat oven to 350ºF. 

Orange Cream Cake

1. Grease and flour 6 mini bundt pans or a small 7.5 inch bundt pan, and set aside.
2. In a medium large bowl, sift together all the flour, salt and baking powder ingredients, and whisk together. Set aside.
3. In a separate bowl, combine the the rest of the ingredients and whisk together until combined.
4. Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.
5. Pour the batter into the bundt cake pan(s) bake for 18-20 minutes or for 7.5 inch bundt pan bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean. 
6. Cool in the pan on a wire rack for 10-15 minutes or until the pan is cool enough to touch. Invert the cake onto a cooling rack to cool completely.
7. Once cake is cooled, make the glaze.

Orange Cream Glaze

1. Whisk the confectioners' sugar, orange juice, heavy cream and vanilla together. It will be very thick. 
2. Whisk in 1 or more Tablespoons of juice, depending how thick you'd like the glaze. 
3. Drizzle over cake or dip tops into glaze.

Use the Proper Cooking Spray So Mini Cakes Don't Stick

Some people have problems getting their cakes out of cake pans, so they are intimidated by making bundt or layer cakes, so here are handy dandy tips to get the best results from releasing your cake from your pan.

• Use a nonstick spray, like Baker's Joy, which contains both oil and flour. It helps the batter climb up the sides of the pan. This is specific for metal pans that don’t have a nonstick coating.
• An alternative to using a spray is to brush the pan with a solid vegetable shortening, like Crisco, and dust lightly with flour. Be sure to brush all the nooks.  Once dusted with flour, turn the pan upside down and tap it a few times to remove excess flour.
• And I love this tip!  You can also brush the pan with softened butter, then place the pan in the refrigerator. Once the butter has chilled and become solid, you’re ready to add your batter and bake.
• Remove the pan from the oven when it’s done baking and let it cool for 10 minutes on a cooling rack. If you try to unmold it too quickly, the cake can break apart while it’s hot. Don’t let it cool too long either, because it can fuse to the sides of the pan, and will be difficult to remove. Let the cake cool to room temperature on the cooling rack before serving.

Bake Mini Orange Bundt Cakes At the Right Temperature

• Always place your pan on the center rack of the oven.  Light-colored pans, bake at temperature 350 degrees. Dark-colored pans, reduce the heat to 25 degrees less, 325 degrees. You may need to bake it a little longer, so keep an eye on it.
• To test that your cake is done, press the top of the cake with your finger. If it springs back, it’s done. If it leaves an impression of your fingerprint, let it continue baking.
• A fool-proof way to test if your cake is done is to insert a toothpick, thin skewer, or cake tester into the cake. When you pull it out, it should be clean, with no wet batter or crumbs. If it’s not clean, let it bake longer.

Serving And Storing Bundt Cakes

• Room Temperature - Orange cakes are best served the next day, so the flavors can infuse better.  Keep cakes sealed and will keep up to 5 days.

How to Make a Large Bundt Cake instead of Mini Bundt Cakes

• Double Orange Bundt Pound Cake Recipe for a large bundt cake and bake 60-70 minutes.  Then glaze, slice and enjoy!

 

Mother's Day is coming up and these mini orange bundt cakes would be a real charmer for mom!  Lucky mom!! Just sayin'!  Orange Cream Glazed Pound Cakes are the best anytime you serve them!

This orange bundt cake recipe is perfect to share with family and friends during your next summer get togethers and brunches. Seriously, they will love it!

More Delicious Summer Baking Desserts!

• Luscious Coconut Lime Margarita Pound Cake
• Streusel Coffee Cake Pound Cake
• Rhubarb Berry Crisp
• Lemon Blueberry Bundt Cake
• Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting}
• Vanilla Greek Yogurt & Olive Oil Pound Cake!
• Chocolate Chip Mini Bundt Cakes
• Oatmeal Peach Crumble Bars
• Easy Cinnamon Roll Bundt Cake