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Mini Orange Gugelhupfs with Citrus Glaze

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These mini orange Gugelhupfs are fluffy, citrus-infused sponge cakes glazed with sweet-tart orange icing—perfect for brunch, tea time, or a sunny dessert table.

Ingredients

Units Scale
  • 150g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100g unsalted butter, softened
  • 100g granulated sugar
  • 2 large eggs
  • 1 tbsp orange zest
  • 60ml fresh orange juice
  • 1 tsp vanilla extract
  • 60ml milk
  • 100g powdered sugar (for glaze)
  • 2–3 tbsp orange juice (for glaze)
  • Optional: extra zest or orange slices for garnish

Instructions

  1. Preheat oven to 175°C (350°F). Grease a mini Gugelhupf or bundt pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Stir in orange zest, orange juice, and vanilla extract.
  5. Add dry ingredients to wet ingredients in batches, alternating with milk. Mix until just combined.
  6. Divide batter evenly among the mini molds. Bake for 15–18 minutes, until a toothpick inserted comes out clean.
  7. Cool cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Mix powdered sugar with orange juice to make a glaze. Drizzle over cooled cakes.
  9. Garnish with orange zest or a small orange wedge before serving.

Notes

  • Use blood oranges for a colorful twist on the glaze.
  • Do not overmix the batter to keep cakes light and fluffy.
  • Can be made a day ahead and glazed before serving.
  • Serve with whipped cream or yogurt for a brunch-worthy presentation.

Nutrition

Find it online: https://yumfoodusa.com/mini-orange-gugelhupfs-with-citrus-glaze/