Orange Juice Cake - Little Sunny Kitchen

Prep Time 15

Cook Time 40

Total Time 55

Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
In a bowl, sift flour, baking powder, and salt. Set aside.
In a separate bowl, whisk eggs with sugar, oil, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients, and whisk until combined.
Add orange juice and orange zest, and mix until combined.
Spray the bundt pan with non stick baking spray, then pour the batter in the pan.
Bake in the oven for 35-40 minutes or until a toothpick comes out clean from the center of the pan.
Remove the pan from the oven, and place it on a wire rack for 10 minutes, then loosen the sides with a thin spatula if needed. Invert on a plate and allow to cool completely before slicing and serving.

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.