Orange Bundt Cake
A delightful orange bundt cake featuring a burst of citrus flavor with a light, airy texture, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour For the main structure of the cake.
- 1.5 cups granulated sugar To sweeten the cake.
- 0.5 cups unsalted butter, softened For moisture and flavor.
- 1 cup sour cream Adds moisture and richness.
- 3 large eggs For binding the ingredients.
- 1 tablespoon baking powder For leavening.
- 1 teaspoon baking soda To help the cake rise.
- 0.5 teaspoon salt To enhance flavor.
- 0.25 cups fresh orange juice For citrus flavor.
- 2 tablespoons orange zest For intense orange flavor.
- 1 teaspoon vanilla extract To add depth of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together softened butter and granulated sugar using a mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then add vanilla extract, orange juice, and orange zest, mixing until combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then gently turn it out onto a wire rack to cool completely.
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Notes
For best results, use fresh oranges for zest and juice. Let eggs and sour cream reach room temperature before using them. Dust with powdered sugar or drizzle with a glaze made from powdered sugar and orange juice before serving.