Description
Moist, tender, and bursting with fresh orange flavor, this Orange Bundt Cake is easy enough for any day.
Ingredients
Units
Scale
Cake
- 4 jumbo eggs
- 1 cup caster sugar
- 1 cup vegetable oil
- 2 cups self-raising flour
- 1 1/2 tsp baking powder
- Pinch of salt
- Juice of 3 oranges (about 1/2 cup)
- Zest of 3 oranges
Optional Glaze
- 1 cup sifted icing sugar
- 2-3 tbsp fresh orange juice
Instructions
- Preheat oven to 350⁰F (180⁰C) and grease a bundt tin or a loaf tin.
- If you prefer, you can use a silicone round mold with a light spray of Spray & Cook; it makes removing the cake a breeze.
- In a large bowl, beat 4 jumbo eggs, 1 cup caster sugar, and 1 cup vegetable oil with an electric mixer until light and fluffy. It should puff up a bit and get pale in color.
- Add 2 cups self-raising flour, 1 1/2 tsp baking powder, a pinch of salt, the juice of 3 oranges, and the zest of 3 oranges.
- Beat slowly until everything just comes together. Don’t overmix.
- Pour batter into your prepared tin and smooth the top with a spatula.
- Bake for 30–35 minutes or until a skewer comes out clean. Ovens vary, so start checking at 30 minutes.
- Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- Optional: Mix 1 cup sifted icing sugar with 2–3 tbsp orange juice until smooth.
- Drizzle over the cooled cake and sprinkle a little extra orange zest.
- Skip the glaze and just dust with icing sugar and zest; it’s simple and still gorgeous.
Notes
Created, prepared, tried, and tested Gail
