Orange Scented Spring Bundt CakeKelsey Banfield
In the spring I like fresh flavors. I like fresh fruit, vegetables, and anything zesty that will brighten my palate and make me smile. The other day I made this gorgeous orange bundt cake. It was fresh and moist and perfectly scented for spring. After half a bite I considered just eating the whole thing for breakfast, lunch, AND dinner. But then I thought the dinner of it. Enjoy this beauty for Mother’s Day or any time you need a fresh dessert for spring!
Orange Scented Spring Bundt Cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ sticks unsalted butter
1 ½ cups granulated sugar
1 tablespooon freshly grated orange zest
4 large eggs at room temperature
1 tablespoon freshly squeezed orange juice
1 cup buttermilk
Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt pan and set aside. Meanwhile, in a stand mixer beat the butter and sugar until fluffy. Then, beat in the orange zest, eggs, and orange juice.
In a separate bowl mix the flour, baking powder, baking soda, and salt. With the mixer on low add the flour mixture and buttermilk in an alternating pattern until the batter is thick and smooth.
Pour the batter into the pan and bake for 1 hour 5 minutes, or until a cake tester inserted comes out clean. Allow the pan to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow it to cool for an hour.