Orange Lemon Bundt Cake
Recipe:
Zest of 1 orange (about 1 tbsp)
Zest of 1 Lemon (about 1/2 tbsp)
1 1/4 cup granulated sugar
3 eggs, room temperature
1/4 tsp salt
1 cup buttermilk *
1/2 tsp vanilla bean paste
1 cup neutral based oil like avocado or canola oil
2 cups flour
2 1/4 tsp baking powder
*you can use milk, if buttermilk isn’t an option but buttermilk is preferable. You can make buttermilk by adding 1/2 tbsp of lemon juice or vinegar to the milk and set it aside for 10 min.
Directions:
In a small bowl, add granulated sugar and zest the lemon and orange using a small grater on top of the sugar.
Rub the zest and sugar together using the tips of your fingers until the all the sugar is yellow in color and fragrant for about 2 mins. Set aside.
In a separate clean bowl or using a stand mixer, add the eggs, salt, and the orange/lemon zest sugar to the bowl.
Note: We will use the Genoise cake method to whip the eggs until they are fluffy but you can also skip this step and just whisk the eggs until the sugar is incorporated if you don’t have a hand mixer/ stand mixer. The Genoise method will help you get a fluffier cake!
Using a hand mixer or a stand mixer, whip the eggs, zesty sugar, and salt on low for 1 min. then start whipping the eggs on medium high for 4-6 min. The goal is to achieve a fluffy mixture and dissolve the sugar with the eggs. Stop whipping when you pull the whip attachment and the mixture can form a “figure 8” or a line for 3 seconds.
Add the buttermilk and vegetable oil to the whipped egg mixture and fold gently with a rubber spatula without over mixing and deflating the eggs. Just 2-3 folds.
In a sieve add the flour and baking powder, the sieve the flour and baking powder on top of the wet mixture. This is an important step to avoid flour clumps.
Start folding the wet ingredients and the dry ingredients gently until all the ingredients are incorporated. It’s important to fold gently in order to avoid deflating the batter.
Using a 10 cup Bundt pan, brush the pan with butter and then dust it with flour. You can also use a loaf pan or a regular round cake pan but it will require a longer baking time.
Baking:
Pre-heat the oven to 350 Fahrenheit to bake the cake. (Note only place the pan once the oven reaches 350 F and wait for 20 min., you can preheat the oven when you start making your batter in the beginning)
Place the batter in the pan and tap it on the counter top gently to remove the air bubbles then place the pan in the oven.
Bake for 45 min. or when you insert a stick and it comes out clean.
If you are baking in a loaf pan, the cake will take 1 hour and 10 min.
Note: even if you’re tempted, DO NOT open the oven before 40 min., you will risk ruining your cake and regardless the cake is not done before 40 min.
Flip the cake on a cool racking immediately once you remove the cake from the oven. If the cake doesn’t come out immediately, then use a knife and gently push it from the sides.
Allow the cake to cool completely before cutting into the cake or at least when the outside becomes cool. If you cut it immediately out of the oven, you can risk the cake becoming dense.
The cake will last 3 day. Place in a cake container or on a plate and cover it well.
Enjoy with Nutella, whipped cream, a side of fruits, or with your coffee/ tea. It’s beautiful, fluffy, and fragrant as is.
