Orange Bundt Cake. The bundt cake is perfect for breakfast or an afternoon snack, accompanied by a good coffee or a cup of tea. Its simplicity and goodness make it a beloved dessert by both adults and children.
Favorites, especially among orange desserts to which I would never say no.
Making the classic orange bundt cake is really easy, but the result is nothing short of amazing. This bundt cake is tall, super soft, and especially the smell of oranges fills the kitchen, making your mouth water! It’s a great alternative to the classic soft grandmother’s bundt cake.
An ideal recipe for the whole family’s snack or breakfast! Let’s find out how to prepare it together!
I love simplicity in the kitchen, and this bundt cake is exactly that, besides being fabulous!
Tips for a good result: both the milk and the eggs should be at room temperature, and the flour and baking powder should be sifted. I used 80 ml of vegetable oil, but it can be replaced with 100 grams of butter.
As for sugar, I used 150 grams of erythritol, but you can also use regular sugar.
Let’s read the recipe together and prepare it together!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 170.61 (Kcal)
- Carbohydrates 31.53 (g) of which sugars 2.11 (g)
- Proteins 4.66 (g)
- Fat 8.98 (g) of which saturated 2.05 (g)of which unsaturated 6.56 (g)
- Fibers 0.55 (g)
- Sodium 86.09 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Orange Bundt Cake
- 3 eggs (room temperature)
- 280 g all-purpose flour
- 150 g erythritol (or granulated sugar)
- 1/4 cup milk (or plant-based milk)
- 3/8 cup orange juice
- 1/3 cup vegetable oil (or 1/2 cup butter)
- 1 packet baking powder
- to taste orange (grated zest)
- to taste lemon (grated zest)
- 1 pinch salt
- to taste powdered sugar
- to taste butter (for greasing the pan)
- to taste all-purpose flour (for dusting the pan)
Tools
- Pan
- Kitchen Scale
- Sieve
- Stand Mixer
- Whisks
- Spatula
Steps for the Orange Bundt Cake
The first thing when deciding to make the orange bundt cake is to keep all refrigerated ingredients at room temperature, so they will be at the right temperature when you use them.
In the meantime, focus on the orange juice that you will need to obtain from fresh oranges.
Strain it
Start by separating the yolks from the whites.
These two ingredients, in fact, need to be worked separately at the beginning.
First, beat the egg whites to stiff peaks with a pinch of salt.
Use electric whisks for a better result, but especially to make it less tiring.
Now move to a bowl where you will work the yolks with the erythritol.
(You can replace it with the same amount of regular granulated sugar).
Add the grated orange and lemon zest. It will give your bundt cake an incredible aroma and flavor.
You should get a well-aerated foam to which you can add the oil and subsequently also the milk at room temperature.
(If using butter instead of oil, use 1/2 cup previously melted and set aside to cool)
At this point, you can add half of the all-purpose flour to the mixture and subsequently also the orange juice you extracted at the beginning.
Then add the remaining flour and, when it has been perfectly incorporated, also a packet of baking powder.
(Remember, both flour and baking powder should be sifted).
At this point, the mixture is ready, so incorporate the beaten egg whites.
Add them by folding gently with a spatula from the bottom to the top.
Now we just need to transfer it into a 10-inch diameter bundt pan, previously greased and floured.
Then, bake at 350°F for about 40 minutes.
Always do the toothpick test before taking it out of the oven.
When it has cooled down, serve with a sprinkle of powdered sugar.
Enjoy your meal.
Tips
If we want, we can also add raisins or chocolate chips.
An important tip: Keep the chocolate chips in the freezer, flour them, and then add them to the batter when it’s ready. This way, they won’t sink to the bottom.
The orange cake stays soft for up to a week, but I assure you, it will be gone much sooner!
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