Italian Orange Bundt Cake

Name: Italian Orange Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 1 cup + 3 tablespoons cake flour ((150 grams total if you double the recipe then double this amount)); 1 teaspoon baking powder; ½ teaspoon baking soda; zest from an orange; ¼ teaspoon salt; 3 large eggs (room temperature); ¾ cup sugar ((150 grams)); ¼ cup + 1 tablespoon vegetable oil ((63 grams total if you double the recipe then double this amount)); 2 tablespoons greek yogurt (plain whole fat / room temperature); 1½ tablespoons milk (room temperature) I used 2%

Prep 20 min Cook 1 hr Serves 10 Source

Ingredients

1 cup + 3 tablespoons cake flour ((150 grams total if you double the recipe then double this amount))
1 teaspoon baking powder
½ teaspoon baking soda
zest from an orange
¼ teaspoon salt
3 large eggs (room temperature)
¾ cup sugar ((150 grams))
¼ cup + 1 tablespoon vegetable oil ((63 grams total if you double the recipe then double this amount))
2 tablespoons greek yogurt (plain whole fat / room temperature)
1½ tablespoons milk (room temperature) I used 2%

Steps

1
Pre-heat oven to 350F (180C), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
2
In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
3
Beat together the eggs and sugar until light about 3-5 minutes.
4
Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
5
Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.