There's nothing better than waking up and having breakfast with something soft, fragrant, and homey. This is the easiest orange bundt cake recipe that exists. It has been tried and tested for decades as it is in my mom's recipe notebook. It always turns out well and is made with very few ingredients. Let me tell you which ones..
I whipped the eggs and sugar together with a pinch of salt until the mixture was light and frothy. At this point, I grated the orange zest into the mixture.
I poured in the oil and orange juice and mixed gently. Finally, I incorporated the sifted baking powder and flour.
I mixed until I obtained a smooth, lump-free batter. I then transferred the batter into a previously greased and floured mold.
I baked my bundt cake at 180 degrees for about 40 minutes, using the toothpick test to check for doneness. Once out of the oven, I sprinkled it with powdered sugar.
A bowl to make the batter
A bundt cake mold to bake it
It stays soft and moist for up to three days (but it will disappear sooner) if well wrapped.
I used a bundt cake mold.. but any shape of cake pan will do, even a loaf pan.
Italia, Calabria
| Energy (kcal) | 248.09 |
| Carbohydrates (g) | 35.7 |
| of which Sugars (g) | 19.93 |
| Fat (g) | 9.55 |
| of which Saturates (g) | 1.56 |
| Protein (g) | 5.62 |
| Fiber (g) | 2.85 |
| Sale (g) | 0.1 |
