Italian Orange Bundt Cake
User Reviews
4.5
90 reviews
Excellent
Italian Orange Bundt Cake
Report
This Italian Orange Cake is a delicious Bundt Cake that is light and soft, delicious served simple with a light dusting of powdered sugar.
Share:
Ingredients
- 1 cup + 3 tablespoons cake flour (150 grams total if you double the recipe then double this amount)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- zest from an orange
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ¾ cup sugar (150 grams)
- ¼ cup + 1 tablespoon vegetable oil (63 grams total if you double the recipe then double this amount)
- 2 tablespoons greek yogurt (plain whole fat / room temperature)
- 1½ tablespoons milk (room temperature) I used 2%
*Room temperature remove from the fridge 45-60 minutes before using.
Add to Shopping List
Instructions
- Pre-heat oven to 350F (180C), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
- Beat together the eggs and sugar until light about 3-5 minutes.
- Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
- Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.
*This of course all depends on your stove might take more or less time.
Notes
- Chantilly Cream- In a medium bowl whip 1 cup of whole/heavy/whipping cream until light peaks form then sift 1 tablespoon of powdered/icing sugar onto the cream and add the zest. Whip until stiff peaks form. Refrigerate until ready to serve.
- As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days.
- Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Or you could freeze individual slices.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
56mg
(19%)
Sodium
137mg
(6%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
81IU
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 137mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 81IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
Other Recipes
You'll Also Love
