The orange juice bundt cake is soft, moist, fragrant, perfect for dipping at breakfast or for tea time. Simple just the way I like it. And if it’s not indulgent enough for you, you can add chocolate chips to this orange juice bundt cake.
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup rice oil (or other vegetable oil of choice)
- 2/3 cup freshly squeezed orange juice
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pan 24 cm bundt
- 1 Skewer Cake tester
- 1 Cooling rack
Steps
Mix the eggs with the sugar until they become white and frothy, add the sifted flour, orange juice, rice oil or chosen vegetable oil, and finally the baking powder. Pour into a buttered and floured 9 1/2 inch bundt pan (I skipped this step because my pan has perfect nonstick). Bake in a preheated oven at 350°F for 35-40 minutes. Check the cooking with a cake tester or a wooden skewer; if the cake is done, it will come out dry. Remove the cake from the oven and the pan, and let it cool on a rack before slicing.
