Orange Bunt Cake

Orange Bundt Cake

This is a light cake that is often served with tea by Sicilian grandmothers.  The adaptation of this recipe originated from Food & Wine magazine, but it has been adjusted for our tastes.


  • 2 cups all-purpose flour.
  • 2 tablespoons grated orange zest
  • 1 cup fresh orange juice
  • 1.5 tablespoons baking powder
  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 3 large eggs


  1. Preheat oven to 350°F.

  2. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.

  3. Beat sugar, olive oil, and eggs with an electric mixer on high speed until almost white, about 1.5 minutes.

  4. Add orange juice; beat on low speed until combined, about 20 seconds. With mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix).

  5. Transfer batter to a greased (with vegetable oil) and floured non stick 9″ pan.

  6. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes.

  7. Let cool in pan 10 minutes.

  8. Invert cake onto a wire rack; let cool completely, about 1 hour.

  9. Store for up to 3 days at room temperature.


Author: raveniteclub