Today I am sharing the recipe for this delicious orange bundt cake, soft, tall, and super fragrant.
I love making my children eat products as genuine as possible. Sometimes there may be an exception, but it remains an exception, so I strive to prepare homemade cakes for breakfast or snacks. The orange bundt cake is one of those that my family craves. Soft and so fragrant, this cake doesn’t last long, so I am constantly making more.
On my blog, you will find many homemade cakes, like the water cake without eggs, the cocoa cake loved by my daughters, and many more.
If you also love bundt cakes, scroll down for the recipe and get started, I’m sure it will disappear in no time.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Orange Bundt Cake
- 6 eggs
- 4 cups all-purpose flour
- 1.25 cups sugar
- 1.25 cups orange juice
- 1 cup vegetable oil
- 2 baking powder packets
- powdered sugar
Tools
- 1 Citrus Juicer
- 1 Bundt Cake Pan
- 1 Bowl
- 1 Knife
Steps for Orange Bundt Cake
First, take a citrus juicer and squeeze the oranges. In a bowl, mix the eggs with the sugar, and beat for five minutes with an electric mixer.
Add the orange juice and continue to mix. Add the vegetable oil and mix for a few seconds, then gradually add the flour and continue mixing for a few more minutes.
Add the packets of baking powder, sifted, and mix the batter for another five minutes.
Take and grease a 9.5-inch cake or bundt pan.
Bake for 10 minutes at 340°F and for 20 minutes at 320°F.
Always do the toothpick test; once cooled, sprinkle with powdered sugar.
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