Description
Moist, spongy and delicious. This orange cake has bright citrus flavors and will make your kitchen smell heavenly when baking. Perfect for spring and summer gatherings. If you can wait an extra day to dig in, do so, because it tastes ten times better the next day.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup butter, melted cooled to room temperature
- 1 cup orange juice, freshly squeezed
- 3 tablespoons orange zest
- orange slices for decorating
Orange Glaze
- 1 ¼ cups powdered sugar
- 1/3 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350° F. Spray a bundt pan with non-stick cooking spray and set aside.
- Whisk together flour, baking soda and salt in a medium mixing bowl. Set aside.
- In a mixing bowl of a stand mixer fitted with the whisk attachment, combine eggs and sugar. Mix at high speed for 4 minutes or until mixture is fluffy.
- Reduce speed to low. Add oil and butter in a slow stream. Add orange juice and zest. Add dry mixture ½ cup at a time; do not over mix. Transfer batter to prepared mold. Bake for 45-50 minutes or when tested with a toothpick, it comes out clean.
- Combine powdered sugar, orange juice and orange zest in a small bowl. Whisk until sugar dissolves. Set aside.
- Cool cake in mold for 45 minutes. Transfer to a large plate and drizzle with glaze. Decorate with orange slices. Slice and serve.