I really enjoyed baking this orange citrus cake in my williams sonomaaus bundt cake pan. It’s worth spending that little bit extra, it’s made of cast-aluminium and produces a perfectly defined shape. I love this orange cake because of its fluffiness, moist, mouth watering taste, which will make you reach for another slice. Enjoy an explosion of citrus flavours in each bite, with an added combination of orange and lemon zest.
Tangy from citrus that combines well with a sweet and buttery taste.
●320g plain flour
●3 tsp baking powder
●1/2 tsp baking soda
●1/2 tsp salt
●240g unsalted butter
●1 1/2 cups sugar
●2 tsp vanilla extract
●3 tsp orange zest
●1 tsp lemon zest
●120g sour cream
●1 cup freshly squeezed orange juice
●5 tbs freshly squeezed orange juice
●30g cream cheese
●1 tbs orange juice
●90g icing sugar
●1-2 tbs cream
Preheat oven to 180 degrees
Grease and flour your bundt cake or round tin. In a glass bowl add in your flour, cornflour, baking powder, baking soda and salt, mix & aerate with a whisk. Set aside. Place butter in a mixer & mix until creamy, gradually add in your sugar slowly, mix well until pale & creamy. Add in the orange & lemon zest , continue mixing for about 4 mins. Add in the eggs one at a time & combine through. Add in vanilla & sour cream. Begin to add the flour mix in three parts alternating with the orange juice just stirring until combined. Do not overmix. Pour the batter into the prepared tin and smooth the top. Bake for around 45 mins or until cooked through.
To make the orange syrup, place orange juice and sugar in a small pan and let it simmer until sugar has dissolved .
Poke small holes all over the cake with a skewer & brush with half of the orange syrup. After 30 mins, remove cake from the tin and brush the whole cake with the remaining syrup. Allow to cool completely. To make the glaze, use a fork smooth out the cream cheese, add icing sugar, combine well then add juice & cream, mix well until smooth.
Top the cake with glaze & decorate with 🍊zest