Table of Contents
Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix. Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean.
To make this Orange Bundt Cake into citrus flavor cupcakes, line or grease a 12 cup muffin tin. Divide cake batter evenly between muffin cups. You should have enough orange cake batter for 24 cupcakes, or two batches. Bake cupcakes for 18-22 minutes, or until a toothpick comes out clean with slightly moist crumbs.
I squeezed and zested 4 valencia oranges and 2 mandarin oranges. I also added all the pulp to the juice and adjusted the amount of juice by barely above the 1 1/4 cup line. I also used a gluten-free brand of flour I found at Walmart – “Cup 4 Cup’, and it worked perfectly. The cake was moist and very yummy!
You’ll whisk together the eggs and sugar on high speed until pale and fluffy, about 5 minutes. The benefit of using your mixer is that this orange pound cake recipe only uses one bowl! Once your eggs are fluffy, turn the mixer down to low and slowly add in your oil.
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