Simple, clean flavors make this orange cake a year-round go-to.
About the author: María del Mar Sacasa is a food stylist, recipe developer, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
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- Baking spray
- 1 1/2 cups (about 10 1/2 ounces) granulated sugar
- 2 tablespoons finely grated zest plus 3 tablespoons juice from about 2 oranges
- 2 1/2 cups (about 12 1/2 ounces) all-purpose flour
- 1 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 cup (8 ounces) milk
- 4 teaspoons baking powder
- Confectioners' sugar (optional)
Adjust oven rack to middle position and preheat oven to 350°F. Lightly spray Bundt pan with baking spray.
Pulse sugar and zest in food processor and pules until no zest strands remain and sugar is damp and yellow. Alternatively, rub the zest into the sugar with fingertips. Combine flour and salt in medium bowl.
Beat butter and orange sugar with an electric mixer or in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add flour mixture in three additions, alternating with milk. Scrape bottom and sides of bowl with rubber spatula as needed.
Stir orange juice and baking powder together in small bowl until baking powder is dissolved (mixture will foam). Fold the mixture into the batter with rubber spatula.
Scrape batter into prepared pan and bake until a tester comes out clean when inserted, 35 to 40 minutes. Transfer cake to cooling rack and let cool in pan 10 minutes. Invert cake directly onto cooling rack and cool completely, at least 1 hour. Dust with confectioners' sugar if desired. Serve.