The Orange Bundt Cake is a super soft and very fragrant pantry cake. It is perfect for breakfast or a snack for the whole family because it is made without butter and milk.
I enjoy making bundt cakes because they bake faster than a regular cake and have a more homely appearance. To prepare it, I used freshly squeezed oranges, but if you prefer, you can also use orange juice from the fridge section at the supermarket.
Remember, when grating the peel, use an untreated orange!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups flour
- 4 eggs
- 3/4 cup orange juice (3-4 squeezed oranges)
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 orange zest (grated)
- 1 packet baking powder
- 1 pinch salt
- 2 tablespoons powdered sugar (for decorating)
- Bundt Cake Pan
- Hand Mixer
How to Make the Super Soft Orange Bundt Cake
In a bowl, break the eggs, add the sugar, the grated peel of one orange, and beat with an electric mixer until you have a frothy mixture.
Add the oil and orange juice, mix, and finally add the sifted flour with the baking powder and a pinch of salt. Continue to beat with the electric mixer until it becomes a smooth batter.
Butter or oil and flour a bundt cake pan (mine is very convenient because it has a removable bottom) and pour the batter into it.
Bake in a static oven at 350 degrees Fahrenheit for 35-40 minutes. Check the baking with a toothpick; if it’s not yet cooked, continue for another 5 minutes.
When the bundt cake is cold, decorate it with powdered sugar.
Storage
Store the bundt cake in a cake container with a lid at room temperature.
