Orange Juice Cake - Little Sunny Kitchen

Prep Time 15

Cook Time 50

Total Time 1 5

Preheat the oven to 350°F (180°C), and grease and flour a bundt pan and set aside.
In a mixing bowl, whisk sugar with vegetable oil and eggs. Mix in the vanilla extract.
Add flour, baking powder, and salt. Add the orange zest and whisk the batter until everything is just combined.
Add orange juice and give the batter a quick mix. Do not over mix the batter.
Pour batter into a prepared cake pan, and bake for 50 minutes or until a toothpick comes out clean.
Allow the bundt cake to cool in the pan for 20 minutes, then tip it out onto a plate to serve.

Always use fresh orange juice if possible. Whilst you could use store-bought bottled juice, I found that fresh orange juice tastes much best.
If you're not so keen on oranges, you can substitute with any other kind of citrus instead. Grapefruit, lemon, and clementines work well.
This cake is not too sweet, so before you think of reducing the amount of the sugar please try my recipe first and then adjust to your preference the next time you bake it.
The cake turns out quite dense, this is how it's meant to be. If you prefer lighter cakes, then reduce the amount of the flour by ¼ cup.

Store the cake at room temperature covered in an air-tight cake container, or cover it with cling film if you don't have a container that fits. If you leave the cake out without covering it, it will dry out.
If you like spiced cakes, you could add spices like ground nutmeg and cloves.