Orange Bundt Cake
"This moist Orange Bundt Cake is so soft and flavorful! It is the perfect light and delicious dessert for any occasion!..."
INGREDIENTS
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2 sticks (226g) unsalted butter, softened
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2 cups (400g) sugar
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4 large eggs, room temperature
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3 cups (342g) cake flour ((see notes for substitution))
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3 teaspoons (12g) baking powder
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1/2 teaspoon (3g) salt
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zest of two oranges ((for us, this was about 1/4 cup.))
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1/4 cup (54g) vegetable oil ((we use canola oil))
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1 cup (235g) Buttermilk
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4 Tablespoons (45g) Orange Jello Powder ((Don't make the Jello. See notes if you prefer orange extract.))
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A small amount of orange coloring gel ((optional))
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2 cups Confectioners Sugar, sifted ((measure then sift))
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3 to 4 Tablespoons 45 to 60g milk, (You can substitute part of all of this with fresh juice from an orange.)
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Pinch of salt (Approximately ¼ teaspoon)
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Orange Extract- Optional. Start with 1/2 teaspoon and add additional until you reach desired amount of flavor.
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1 stick unsalted butter, softened
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2 cups confectioners sugar
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1/2 teaspoon salt
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2-3 tablespoons milk or orange juice (or combination of the two ((start with less, then add a bit more as needed.))
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1/2 teaspoon orange extract (optional)
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