The soft orange bundt cake is a healthy, delicious dessert, perfect for breakfast or to accompany tea in the afternoon or fruit juice as a snack. A simple cake with an irresistible aroma. Maybe it’s because I love citrus desserts, but I find this soft orange bundt cake a real treat!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
You can use either fresh orange juice when in season or the juice available at the supermarket, preferably 100% orange. When I can’t find fresh citrus for the zest, I use the dried one I make with the dehydrator. But in well-stocked supermarkets, you can also find ready-made sachets.
- 4 eggs
- 1 1/4 cups sugar
- 2 1/2 cups flour
- 1/2 cup orange juice
- 2/3 cup rice oil (or other seed oil of choice)
- 1 orange (zested)
- 1 lemon (zested)
- 1 packet baking powder
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 9.5-inch Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer or with an electric mixer, beat the eggs with the sugar until they are well-whipped, light, and frothy. Slowly pour in the rice oil or chosen seed oil and the orange juice. Mix well. Add the grated orange and lemon zest, then gradually add the flour sifted with the baking powder. Beat the mixture well until it is smooth, lump-free, and well-combined. Pour it into the greased and floured bundt pan (if you use a pan like mine, this step is not necessary) and bake in a preheated oven at 350 °F for 40 minutes. Always remember to test for doneness before taking the cake out of the oven. Allow it to cool on a rack before slicing it and dusting with powdered sugar before serving.
