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Madeira Bundt Cake

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 120


Delicious and juicy tea cake with a really nice orange flavor: Madeira Bundt Cake!



For the batter

  • 3/4 cup (180ml) olive oil
  • 2 large eggs
  • 1 1/2 tbsp. orange zest (from organic orange)
  • 1/4 cup (60ml) fresh orange juice
  • 10 oz. (280g) sour cream
  • 1 1/2 cups (300g) sugar
  • 2 1/4 cups (300g) all-purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt

For the glaze

  • 1 cup (130g) confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 13 tbsp. heavy cream

For the decoration (optional)

  • fresh orange slices (or candied)


  1. Preheat the oven to 325°F (160°C). Grease the bundt cake tin with some butter and dust with some flour. Set aside.
  2. Add the olive oil, eggs, orange zest, juice, sour cream, and sugar to a large bowl and mix until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Pour the batter into the prepared bundt pan and bake for about 60 minutes – check with a wooden skewer and remove the cake from the oven, if the skewer comes out clean. Let cool down in the tin for about 10-15 minutes, then remove carefully and let cool down completely on a wire rack.
  3. For the glaze mix the confectioners’ sugar with vanilla extract and the heavy cream – start with one tablespoon of heavy cream and add more if needed. The glaze should not be too runny. Glaze the cooled cake and let dry a bit. Decorate with orange slices (optional) and serve.


  • Enjoy baking!


  • Serving Size: 12