A soft and fragrant orange juice bundt cake perfect for breakfast and without butter, making it more digestible, even for the little ones! I made this simple dessert in the chiffon cake pan, the smaller one of 7 inches, and it turned out nice and tall and really delicious! It’s preferable to use vegetable oil to avoid leaving a strong aftertaste in the cake, or use a very mild olive oil…
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ORANGE JUICE BUNDT CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 7-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ORANGE JUICE BUNDT CAKE RECIPE
- 2 1/4 cups self-raising flour
- 1 1/3 cups sugar
- 4 medium eggs
- 5 oz orange juice
- 2/3 cup vegetable oil (I use corn oil)
Tools for ORANGE JUICE BUNDT CAKE RECIPE
#adv
- Mixer
- Kitchen scale
- Cooling rack
PREPARATION OF THE ORANGE JUICE CAKE RECIPE
Preheat the oven to 355°F.
Beat the eggs with the sugar for a long time until you get a fluffy and airy mixture.
Flavor with grated orange zest.
Slowly pour in the filtered juice while still using the electric mixer on low speed, alternating with the flour.
Then add the vegetable oil to finish the preparation of the batter.
Pour the mixture into the greased and floured pan and bake the orange juice bundt cake for about 40 minutes, always doing the toothpick test, which should come out of the cake clean and dry.
Remove from the oven and let the cake cool for about ten minutes before fully cooling it on the rack.
Enjoy this simple orange juice cake!
Advice and notes
What a fragrance these Citrus Recipes have, right?
I also recommend:
ORANGE AND CHOCOLATE CHIP BUNDT CAKE
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