Orange Bundt Cake
This moist Orange Bundt Cake delivers a burst of citrus flavor, perfect for any gathering. Its delightful aroma and vibrant zest make it a family favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon orange zest
- 1 cup fresh orange juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the orange zest and vanilla extract until combined.
- Slowly incorporate the dry ingredients into the wet mixture, alternating with the fresh orange juice. Start and end with the dry ingredients, mixing until everything is just combined. Avoid overmixing.
Baking
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Notes
Serve plain or drizzle with glaze made from powdered sugar and fresh orange juice. Consider garnishing with additional orange zest or slices.