Sicilian Orange Bundt Cake

3.3

(4)

4 Reviews

This light cake is something Sicilian grandmothers often serve for tea; at Rocca delle Tre Contrade, guests snack on it all day long. For a tender cake with a light texture, be careful not to overmix the flour into the batter.

Updated on August 2, 2023

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Active Time:

20 mins

Total Time:

2 hrs 10 mins

Yield:

12

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Ingredients

2 cups all-purpose flour (about 8 1/2 ounces), plus more for pan
2 tablespoons grated orange zest plus 1 1/4 cups fresh orange juice (from 3 oranges), divided
1 1/2 tablespoons baking powder
1 1/2 cups granulated sugar
1/2 cup vegetable oil, plus more for greasing pan
3 large eggs

Preheat oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
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).
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.