Orange Bundt Cake


Prep Time 10′    Baking Time 45′    Serves 12


  • 300g butter
  • 300g fine granulated sugar
  • 5 medium free-range eggs
  • Zest from 3 oranges
  • 250ml orange juice
  • 250g all-purpose flour, sifted
  • 2 tsp baking powder
  • A little butter and flour for the pan
  • 100g icing sugar, sifted
  • A few drops of water


  1. Ensure all ingredients are at room temperature.
  2. Grease a large round bundt cake pan (25cm) with softened butter.
  3. Dust with a little flour and shake off the excess.
  4. Preheat the convection oven to 160°C.
  5. Sift the flour and baking powder together and set aside.
  6. Place the softened butter in a bowl and beat with a hand mixer on medium speed until fluffy for 1 minute.
  7. Gradually add the sugar while mixing.
  8. Beat for 2-3 minutes until the mixture is homogeneous and creamy. When it becomes a pale yellow color and the ingredients are creamy, add the eggs.
  9. Add them one at a time while continuing to beat the mixture. Increase the speed and beat for 1 minute to neutralize the egg smell.
  10. Add the orange zest.
  11. Reduce the mixer speed to low and alternate between the flour and orange juice. Start with flour and finish with flour.
  12. Transfer the batter to the prepared pan.
  13. Lightly bang the pan on the counter and place it on the middle rack.
  14. Bake for about 45 minutes until it rises, browns, and unsticks from the sides of the pan. Check if it’s cooked by inserting a knife in the center. If it comes out clean, it’s ready.
  15. Let it stand in the pan for 10-15 minutes.
  16. Then remove it onto a wire rack to cool completely.
  17. Mix the icing with a little water to achieve a thick consistency. Pour it over the cooled orange bundt cake.

Source: Argiro Barbarigou