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4.5 from 90 votes

Italian Orange Bundt Cake

This Italian Orange Cake is a delicious Bundt Cake that is light and soft, delicious served simple with a light dusting of powdered sugar.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 177 kcal
Course: Dessert
Cuisine: Italian

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.

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt. 
  3. Beat together the eggs and sugar until light about 3-5 minutes.
  4. 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. 
  5. 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

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

% 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.