Double Glazed Almond Orange Bundt Cake

Orange flavored desserts, along with lemon and almond, fall into my top five favorites. I wanted to develop a cake that would incorporate all three flavors, and I achieved that goal today. This cake is soft and moist, full of delicious flavor, and ummm, it’s also gone. Devoured. Eaten by all, only tiny crumbs left on the plates. This was a huge hit, which of course makes me feel great, as it’s a recipe I developed on my own. :)

I developed this recipe by comparing some cakes in a few different cookbooks and websites. I then added zest here and extract there to come up with this lovely dessert. My daughter said she liked how soft it was, and the hubby and youngest son both used the word “scrumby”, which is a spin-off of scrumptious and yummy. ;)

If you try this, please tell me what you think!

Double Glazed Almond Orange Bundt Cake
printable version

2 1/4 cups cake flour OR scant 2 cups all purpose flour
1/2 cup homemade vanilla pudding mix OR 3.4 oz box instant vanilla pudding
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups sugar
2 tablespoons lemon zest
1 stick (1/2 cup) unsalted butter, softened
3 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon almond extract
1/4 cup sliced almonds, toasted

ANOTHER DELICIOUS IDEA >>  TWD: Parisian Apple Tartlet

2 cups powdered sugar, sifted
1 tablespoon buttermilk
3-4 tablespoons orange juice
1/8 teaspoon orange extract (optional)

Preheat oven to 350 F. Grease and flour a bundt pan.

In a small bowl, whisk together flour, dry pudding mix, baking powder and salt; set aside. Measure out buttermilk and set aside.

Using your fingertips, rub the lemon zest into the sugar until fragrant. Place fragrant sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add the extracts.

Add the flour mixture and the buttermilk, alternating, starting and ending with the flour. When combined well, turn mixer speed up to medium and beat for three minutes.

Put batter into prepared bundt pan and bake in preheated oven for 45-50 minutes. Allow to cool in pan for ten minutes, then invert onto a cooling rack and cool completely.

ANOTHER DELICIOUS IDEA >>  Peanut Butter Oatmeal Chocolate Chip Cookies

Blend the glaze ingredients together in a small bowl until you reach a drizzling (not runny) consistency. Place a piece of foil or wax paper underneath the cooling rack to catch drips. Drizzle half of the glaze over the cake and place cake in the refrigerator for ten minutes to allow it to firm up. Stir the remaining glaze (add a few drops of juice if it thickened up while sitting) then drizzle over the first layer of glaze. Drop sliced, toasted almonds into the wet glaze. Allow glaze to set, or place in refrigerator for 10-15 minutes.

More from me you might like:
Cranberry Almond Pound Cake
Quick Orange Rolls
Orange Poppy Seed Pound Cake
Toasted Coconut Orange Icebox Cookies

More yumminess from the interwebs:
Very Tangerine Poppy Seed Cake – from Modern Comfort Food
Rosemary and Lemon Cupcakes – from The Swans
Almond-Orange Sponge with Chocolate Ganache Icing – from Passionate About Baking
Gluten-Free Blood Orange Cardamom Cake – from Healthy Green Kitchen

(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )

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  1. Katrina says

    Well, besides looking gorgeous, the flavors all sound great. This is surely a cake my "reality sisters" would love–:( if we hadn't moved away. Sigh.

  2. Avanika [YumsiliciousBakes] says

    I was so intent on making this, until I saw the need for that pudding :( What can I use instead?? We get none here!

  3. Amanda says

    Everyone – thank you for your kind comments!

    Honey – that's a beautiful cake, thanks for sharing that!

    katrina – aww, I'm sorry you are missing home :(

    Avanika – There are a couple of options:

    1) just use your favorite white or yellow cake recipe (I recommend yellow), add the lemon zest to the sugar in your recipe, and substitute the extracts for any extract in your recipe


    2) there's a link in the post to my homemade vanilla pudding mix. I keep it in a sealed storage container, that way I can use it in other recipes that call for vanilla pudding mix :)

    Hope you make it, let me know!

  4. Sue says

    Besides looking beautiful, this cake sounds so delicious! I love bundt cake and all these ingredients add up to a winning recipe, for sure! Kudos to you, Amanda!

  5. Gera @ Sweets Foods Blog says

    This glazing and almonds over the cake is scrumptious – so tempting!!



    • Pippa Hamilton says

      Amanda, Looks delicious. Can you tell me what a stick of butter is in ounces or grams? In the UK we don’t use cups and sticks so much and I’ve seville oranges at the moment and want to try your cake. Is a cup of flour 8oz?

      • Pippa Hamilton says

        Sorry, me again from the UK – is the pudding mix you put in already made up, ie wet? Sounds such a good idea to keep it moist and not something we have over here.

        • says

          Hi Pippa!

          1 stick of butter would be 113.4 grams
          1 cup of flour would be 125 grams
          The pudding mix is dry.

          I hope that helps, would love to hear about your results!

  6. Gabrielle says

    I made this cake today and it is amazing! Never thought of adding vanilla pudding mix to the batter. I used cake flour. The cake was very tender and lighter than if I used all purpose. I definitely will be making this as a base for many cakes. Thanks for the recipe!


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