No bump update today since our light conditions were miserable. Stupid clouds and rain. I typed it up but will post it when I can get a good picture, *hopefully* tomorrow! I’m not a fan of Florida’s rainy season… this may happen more and more often!
This weekend, I was texting with my best friend Hill, and all of a sudden got a craving for a cake her mom introduced me to. The most delicious lemon bundt cake in the world. When I asked Hill for the recipe a while back she shocked me that it was just off of allrecipes.com, and it was titled ORANGE cake!
I had to post it though, because I feel like the given name is misleading. I also choose to bypass the glaze and top it differently… which I’ll tell you about too! And yeah, sorry about the iPhone pictures. I’m pregnant, lazy, and wanted cake. I couldn’t even wait to take a picture before eating some, if that tells you anything.
This cake is perfectly lemony without being overpowering like some lemon desserts. It is more of a lemon or citrus cake than an orange cake, but I do think the orange helps mellow out the flavor a bit, so sure, it gets credit. The recipe, adapted from allrecipes.com:
Orange Lemon Cake
- 1 package yellow cake mix (recipe said 18.25 ounces, mine was more like 16, it was fine.)
- 1 package instant lemon pudding mix (recipe said 3 ounces, mine was more like 3.2 or 3.5, it was fine. MAKE SURE IT’S INSTANT THOUGH!)
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon lemon extract
- Powdered sugar (for sprinkling to garnish)
- 1/3 cup orange juice
- 2/3 cup white sugar
- 1/4 cup butter
Frosting drizzle (Optional, and better in my opinion)
- Powdered sugar
- Orange juice OR milk and lemon extract
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees.
Mix together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. This is where a stand mixer works really well.
Pour batter into prepared pan, and bake for 50 to 60 minutes. Mine took just over 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with powdered sugar when cool. Optional I guess but it just looks so nice! But probably skip this if you’re doing the glaze.
For glaze: In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake. I skipped this step- I’m just not into glazes and it sounded like too much work.
When I wanted more of an icing like element, I whipped up a simple icing drizzle. I made mine with powdered sugar and orange juice. I mixed mine until it had a good consistency to drizzle over the cake. You could do this for the whole cake, or provide it on the side when serving. Or do like me and just pour on each piece. The drizzle tasted more orange-y, but if you wanted it to be more lemon-y you could mix the powdered sugar with milk and a tiny bit of lemon extract. (This is great with vanilla extract, or peppermint extract, for other applications!)
It was delicious! It’s a very easy cake that has a great presentation and is different from the usual chocolate desserts. It’s also preg tested, preg approved. I won’t tell you how much is left because it’s embarrassing.
Next time you have a get together or potluck and get signed up for dessert, give this delicious and summery cake a try!