Orange Bundt cake

Orange Bundt cake

Orange Bundt cake is so juicy.  The quick batter is super aromatic thanks to orange zest, fruit juice and liqueur. Everyone will definitely ask you for the recipe!

INGREDIENTS (For a Bundt cake pan Ø 22 cm)

For the dough

200 g soft butter
200 g sugar
1 pinch of salt
2 oranges
4 eggs (size M)
350 g wheat flour (type 405)
2 tsp baking powder
3 tbsp orange liqueur (e.g. Grand Marnier)

Also

1 orange
150 g powdered sugar
Some butter for the pan
Some flour for the pan

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a Bundt cake pan (Ø 22 cm) generously, then add 1-2 tbsp flour and spread it all over by moving the pan. Knock off any excess flour from the pan.

Step 2
Put the soft butter, sugar and salt in a mixing bowl.  Wash the oranges with hot water, pat them dry and grate the peel directly into the mixing bowl using a grater. Halve the oranges with a knife and squeeze them. Weigh the juice and add water if necessary. You will need 120 ml of orange juice. Set aside.

Step 3
Beat the butter and sugar mixture in the mixing bowl with the whisk of a hand mixer on the highest setting for 3 minutes until fluffy. Add the eggs one after the other and keep beating. Mix the flour and baking powder and stir into the dough alternately with the orange juice and, if desired, the liqueur.

Our tip
Prefer alcohol-free?
Instead of the liqueur, you can also use 3 tablespoons of additional orange juice or milk.

Step 4
Pour the orange batter into the prepared tin and smooth it out. Bake the cake in the lower third of the preheated oven for around 60 minutes.  Do the toothpick test: no dough should stick to the wooden toothpick. Allow the cake to cool completely on a cake rack.