Orange Bundt Cake
A moist and tender Orange Bundt Cake bursting with citrus flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups fresh orange juice Use fresh juice for best flavor
- Zest of 2 oranges
- 1 teaspoon vanilla extract
Optional Topping
- powdered sugar for dusting Optional, for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan, ensuring all crevices are covered.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes with an electric mixer.
- Add in the eggs one at a time, mixing well after each addition.
- Mix in the fresh orange juice and orange zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. A few lumps are okay; do not overmix.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula.
Baking
- Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
Serving
- Once cooled, dust with powdered sugar if desired or frost with your favorite glaze for an extra touch.
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Notes
Using fresh oranges for juice and zest enhances flavor greatly. Avoid overmixing to prevent a dense cake. Store properly to maintain freshness.