![Sicilian Orange Bundt Cake](https://cdn.statically.io/img/www.foodandwine.com/thmb/4SkTBF6JJk-naiQ17amoedD7TPI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sicilian-orange-bundt-cake-FT-RECIPE0920-aa2f0f4598d8469abed25cdee358538f.jpg)
Ingredients
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2 cups all-purpose flour (about 8 1/2 ounces), plus more for pan
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2 tablespoons grated orange zest plus 1 1/4 cups fresh orange juice (from 3 oranges), divided
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1 1/2 tablespoons baking powder
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1 1/2 cups granulated sugar
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1/2 cup vegetable oil, plus more for greasing pan
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3 large eggs
Directions
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Preheat oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
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Beat sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. 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).
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Transfer batter to a greased (with vegetable oil) and floured 9-inch tube or Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes. Invert cake onto a wire rack; let cool completely, about 1 hour.
Make Ahead
Cake can be made up to 3 days in advance and stored in an airtight container at room temperature.