Italian Orange Bundt Cake
User Reviews
4.5
Italian Orange Bundt Cake
Description
The cake begins with cake flour, baking powder, baking soda, orange zest, and salt washed together to form the dry ingredients. Eggs and sugar are beaten until light and fluffy, then combined with vegetable oil, Greek yogurt, and milk for moisture and a velvety crumb. Mixing these with the dry ingredients produces a smooth, well-incorporated batter.
Baked in a greased and floured bundt pan, the cake features a delicate orange flavor complemented by a tender texture from the yogurt and cake flour. It is finished simply with powdered sugar or served with Chantilly cream—a whipped cream lightly sweetened and flavored with orange zest—to enhance the citrus theme and add a creamy contrast.
Storage guidelines suggest keeping the unfrosted cake at room temperature for up to three days and freezing well-wrapped cake or slices for up to two months. Proper cooling before wrapping preserves quality. The recipe includes detailed instructions for Chantilly cream preparation as a pairing.
Ingredients
- 1 cup cake flour 150 grams total if you double the recipe then double this amount, + 3 tablespoons
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- zest orange zest from an orange
- ¼ teaspoon salt
- 3 large egg room temperature
- ¾ cup sugar (150 grams)
- ¼ cup vegetable oil 63 grams total if you double the recipe then double this amount, + 1 tablespoon
- 2 tablespoons Greek yogurt plain, whole fat, room temperature
- 1½ tablespoons milk room temperature, 2% used
*Room temperature remove from the fridge 45-60 minutes before using.
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 is made by whipping heavy cream with powdered sugar and orange zest until stiff peaks form.
- The cake keeps well at room temperature for up to three days if unfrosted, stored in a container or wrapped tightly.
- For longer storage, cool the cake completely, wrap it tightly, and freeze safely for up to two months; thaw in the refrigerator before serving.
- Dust with powdered sugar or serve with Chantilly cream for a traditional finish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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