Today I want to share with you the recipe for this orange bundt cake. It’s super soft and light, ideal to serve for breakfast and perfect to complete a healthy and tasty snack. The simple truth is that it’s delicious. Shall we see how to prepare it?
Other orange desserts you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Orange Bundt Cake
- 2 1/4 cups all-purpose flour
- 5 oz butter (+ extra for the pan)
- 3/4 cup sugar
- 3 eggs (medium)
- 3/4 cup orange juice (from 2/3 oranges approximately)
- zest of one untreated orange
- 1 packet baking powder
- powdered sugar (for decoration)
Tools
- 1 Citrus Juicer
- 1 Zester
- Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Sieve fine mesh
- 1 Bundt Pan 9.5 inches in diameter
Preparation of the Orange Bundt Cake
In a bowl, place the eggs together with the sugar and beat them with an electric whisk until the mixture is light and frothy.
Then add the softened butter (but not melted) and beat again with the whisk.
Grate the zest from one orange using a citrus zester.
Juice two (or three) oranges to obtain 3/4 cup of juice.
Add the juice and zest to the batter and mix well with a spatula or a spoon.
Now, gradually incorporate the flour by sifting it together with the baking powder through a fine mesh sieve.
Pour the batter into a 9.5-inch bundt pan that has been greased and floured or brushed with pan release and level it.
Bake the orange bundt cake in a preheated static oven at 350°F for about 35 minutes. Before removing it from the oven, check the baking by inserting a toothpick in the center which should come out dry and clean. Otherwise, extend the baking for a few minutes.
Let it cool completely before removing it from the pan and transferring it to a serving plate. Dust with powdered sugar before serving. Enjoy! Paola
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