Italian Orange Bundt Cake

Orange cake with two slices cut on a black wire rack.

4.47 from 30 votes

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 Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 177kcal

Author: Rosemary Molloy

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

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.

Video

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