Hey there, cake enthusiast! So, let me tell you about this Orange Blossom Bundt Cake. It takes me back to my childhood when my grandma used to make it every Sunday. I remember the whole house smelling like a citrus orchard (or maybe that was just her orange-scented candles, who knows?). Anyway, it’s become my go-to dessert when I want to impress guests without spending an eternity in the kitchen. Plus, it just makes me happy—like, really!
Why You’ll Love This Cake
I make this when I need a little pick-me-up or when the family’s all coming over—trust me, they go bonkers for it. My husband once tried to hide a piece in his « secret snack stash » (yes, we all have one!) but was immediately busted because, well, the citrusy aroma gave him away. This cake is one of those you’ll sneak a piece of when no one’s looking, and really, who could blame you?
Ingredients You’ll Need
- 2 cups all-purpose flour – you can swap half for whole wheat if you’re feeling extra healthy.
- 1 1/2 cups sugar – sometimes I use brown sugar for a richer flavor.
- 1 cup unsalted butter, softened (margarine works too in a pinch!)
- 4 large eggs
- 1/2 cup fresh orange juice – or, be like me and grab the bottled stuff when you’re in a hurry.
- 2 tsp orange blossom water – don’t skip this! It’s the secret to that floral note.
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 1 orange (or two if you’re zest-obsessed)
Let’s Get Baking
- Preheat your oven to 350°F (175°C). Grease your Bundt pan generously—trust me, you don’t want a sticky situation here.
- Cream together the butter and sugar until fluffy. Throw in the eggs one at a time. Don’t fret if it looks a bit curdled, it usually does at this stage!
- Mix in the orange juice, orange blossom water, and zest. At this point, I usually sneak a taste, just to “check” the flavor.
- In another bowl, combine the dry ingredients. Gradually add to the wet mixture. Blend until smooth, but don’t overthink it.
- Pour into your prepared pan. Bake for 45-50 minutes. I start peeking at 40 minutes because my oven’s a bit moody.
- Cool for 10 minutes before inverting onto a wire rack. I once skipped this and ended up with a Bundt disaster, so be patient!
Some Notes
I’ve tried using honey instead of sugar—let’s just say it was a sticky mess, but, you learn! Also, if you’re out of orange blossom water, a little vanilla extract works, though it’s not quite the same.
Fun Variations
Once, I added chopped nuts, thinking it would be delicious. It wasn’t bad, but not quite the vibe I was going for. A friend mentioned adding cranberries, which surprisingly worked well—worth a shot!
What If I Don’t Have…?
No Bundt pan? No worries, a regular cake tin works, but you won’t get that classic shape. Besides, who doesn’t love a good improvisation?
Storing This Delight
Keep it in an airtight container for up to 3 days, though honestly, in my house, it never lasts more than a day! If you somehow manage leftovers, they taste fab toasted with a bit of butter.
Serving Suggestions
We usually have it with a dollop of whipped cream and maybe a curl or two of orange zest on top. My family likes to argue over which topping is best, but I say, live and let eat!
Pro Tips (Learn from My Whoopsies!)
Don’t rush the cooling part. I once tried to hurry things along, and the cake came out in pieces—still tasty, but less impressive to look at.
FAQ Time!
Can I make this gluten-free? – Absolutely! Just swap the flour with your favorite gluten-free mix, and it should be just as delightful!
What if I don’t have orange blossom water? – You can skip it, but really, it’s worth a trip to the store for the unique flavor it adds.
Can I freeze this cake? – Sure thing! Wrap it well, and it should last a couple of months. Thaw overnight in the fridge.
Hope you enjoy baking this as much as I do. Happy baking, and don’t forget to share a slice or two!