Maybe it's this long, cold and snowy winter that has me craving something summery and bright. Maybe I'm Vitamin C deficient. I have no other explanation for what made me pick up an 8 pound bag of oranges the other day. We ate some oranges and squeezed some fresh juice for breakfast, but I had to find another way to use them up!
So, this orange, citrusy, summery, light and lovely cake was born.
I used a citrus reamer (one of my favorite gadgets) to get the fresh juice that goes into this cake and a lot of the pulp ended up in the juice, which I included in the cake. Along with the zest, it left tiny bits of bright orange in the baked cake. Without using an electric juicer, I think a citrus reamer does the best job of juicing fruit. If you don't have one, you might consider getting one... it's inexpensive and it does a great job!
This is a really nice cake with lots of orange flavor and a nice light orange aroma. It'd be a good choice to take to a potluck, or to give as a gift. This cake stores well and stays moist wrapped in plastic.
Orange Bundt Cake - Adapted from here
1 cup (2 sticks) butter, softened
1 cup sugar
zest from 4 large oranges
4 large eggs
1 cup sour cream
1/2 cup fresh orange juice
3 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
Preheat oven to 350F. Spray bundt pan with cooking spray.
Sift flour, baking powder, salt, and baking soda into a small bowl.
Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating until incorporated. Whisk in sour cream and orange juice. Add flour mixture a cup at a time and mix until combined.
Transfer batter to bundt pan and bake on middle rack until golden brown and wooden pick inserted in the center comes out clean, about 30-40 minutes.
Cool cake in pan 10 minutes then turn out onto rack.