Orange Bundt Cake

Name: Orange Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Sugar ¾ cup; Butter &frac23; cup; Orange juice ½ cup; Orange peel 1; Eggs 3; Baking powder 4 tsp; Powdered sugar to taste

it es br de fr

395

Calories per serving

Vegetarian

Energy Kcal 395
Carbohydrates g 52.8
of which sugars g 29
Protein g 6.3
Fats g 17.6
of which saturated fat g 10.21
Fiber g 1.5
Cholesterol mg 123
Sodium mg 32

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Stephanie Cabibbo

Orange cake is one of those classic Italian treats that just feels like home, you know? The traditional Italian ciambella, especially the orange cake recipe version, stirs up all kinds of cozy memories for folks who grew up with homemade baking. Soft, moist, and a bit tender inside—seriously good—this cake makes breakfast or a mid-afternoon snack something special. You can really taste the fresh citrus with every bite, and that hint of orange zest gives it a sweet kick that sets it apart from your regular pound cake.

Italian kitchens all over the country keep things pretty simple with basic ingredients—flour, sugar, butter and eggs—making this easy orange cake the kind of food anyone can throw together, even without fancy skills. And, here’s the thing: it’s not unusual to find this cake set out for guests, served up with coffee or tea, especially during holidays or lazy weekends when people want something comforting.

Some folks compare the ciambella all’arancia to other Italian cakes like ciambella al limone, but the orange twist adds a special brightness that just feels a bit more cheerful. The ring shape isn’t just for looks; it actually helps the cake bake evenly, so you get that perfect golden outside with a soft crumb all the way around. And listen, families pass down their favorite versions, and you might notice slight changes from one region to another—maybe a bit of extra orange zest cake in the south, or a dusting of powdered sugar up north.

Either way, a slice of this moist orange cake always brings out a sense of nostalgia, like sitting around a big kitchen table with relatives. The best part? How this orange pound cake stays moist and flavorful even a day or two after baking—super tasty—so it’s great for snacking or sharing. For anyone who loves a good, simple cake that feels like a warm hug, this Italian homemade orange cake has just the right mix of sweet flavor and homey vibes to make any day feel a bit brighter. It’s a little taste of Italy that’s easy to enjoy anywhere, anytime. Really, can’t go wrong.

INGREDIENTS

395

Calories per serving

For a mold with a diameter of 9.5 inches: Type 00 flour 2 cups (250 g); Sugar ¾ cup (170 g); Butter ⅔ cup (150 g); Orange juice ½ cup (130 g); Orange peel 1; Eggs 3; Baking powder 4 tsp (16 g)

For dusting: Powdered sugar to taste

Preparation

How to prepare Orange Bundt Cake

To prepare the orange bundt cake, first melt the butter in a small saucepan and let it cool. Meanwhile, pour the sugar into a large bowl (or in the bowl of a stand mixer equipped with a whisk), add the grated orange zest 1 and the eggs 2, then begin to work with an electric mixer until you get a light and frothy mixture 3.

Sift the flour into the bowl 4 and turn on the whisk again to incorporate it. At this point, also pour in the orange juice 5 and the melted, cooled butter 6, continuing to work with the mixer.

Finally, add the baking powder 7 and mix everything together 8. Pour the resulting mixture into a bundt cake mold with a diameter of 9.5 inches, which you have buttered and floured 9.

Level the surface with a spatula 10 and bake in a static oven at 340°F for about 45 minutes. Once cooked (always do the toothpick test), let the bundt cake cool in the mold before removing it 11 and dusting it with powdered sugar to taste: your orange bundt cake is ready to be enjoyed 12!

Storage

The orange bundt cake can be stored at room temperature for about 3 days, covered with a glass dome. You can freeze it after it has been baked and cooled, preferably sliced.