Orange Bundt Cake

Orange Bundt Cake has got to be one of the best Bundt cake flavours in the world. Just the smell as it bakes is wonderful and then that crumb is really the best thing you can taste ever.

Orange Bundt Cake:
butter, room temperature (180 g)
olive or vegetable oil (50 g)
2 oranges, zest only
granulated sugar (340 g)
4 eggs
milk (120 mL)
orange juice, freshly squeezed (120 mL)
2 tsp. sea salt
2 tsp. baking powder
all-purpose flour, unbleached (400 g)

Orange Glaze:
confectioners' sugar (200 g)
3⅓ Tbsp. orange juice, freshly squeezed

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Orange Bundt Cake:
Beat the butter with the sugar, zest and oil until the mix becomes lighter in colour. You can do this with an electric mixer or using a hand-held whisk.

Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the beating, the mix should thicken and start to unstick from the sides of the bowl.

Add the milk and orange juice and mix. It will look split but don't worry. It will come back with the flour.

Add the flour, salt and baking powder and incorporate using a spatula.

Grease your Bundt pan with melted butter. You can paint it onto the pan or use a piece of kitchen paper to spread it around. Flour the pan. After distributing the flour around the inside of the pan, turn it upside down and pat it to remove the excess.

Place the batter inside the pan and spread it out.

Bake for 45-60 minutes or until when you insert a knife, it comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.

Right after it comes out of the oven, turn the pan over onto a cooling rack. Lift the pan off the cake carefully and allow it to cool completely.

For the Glaze:
Slowly add the orange juice to the icing sugar, mixing constantly with a whisk. Once you like the consistency, stop adding juice.

Make sure that the Bundt cake has completely cooled down before glazing. Once it had dried, I finished it with extra orange zest.

Make 16 servings.