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 It is the most perfect time of the year for the perfect fluffy orange cake perfect for the holiday.

Fluffy Orange cake recipe

The recipe is easy and amazing a must do.

INGREDIENTS

FOR THE CAKE:

·          1 1/3 cup (160 grams) all purpose flour (preferably weighed for accurate results)*

·          3 tablespoons (20 grams) cornstarch*

·          1 1/2 teaspoon baking powder

·          1/4 teaspoon baking soda

·          1/4 teaspoon salt

·          1/2 cup (114 grams) unsalted butter, softened to room temperature

·          3/4 cup plus 2 tablespoons (175 grams) granulated sugar

·          1 1/2 teaspoons (3 grams) orange zest (may be increased for a stronger orange flavor)

·          1/2 teaspoon lemon zest (optional, but recommended)

·          2 large eggs (100 grams), at room temperature

·          1/2 teaspoon vanilla extract (or 1 teaspoon if using imitation vanilla flavoring)

·          1/4 cup (57 grams) sour cream*, at room temperature

·          1/2 cup (118ml) freshly squeezed orange juice (may be increased to 3/4 cup (177ml) for a stronger orange flavor. Omit the sour cream if doing so)

FOR THE ORANGE SYRUP: (OPTIONAL, BUT RECOMMENDED FOR ADDED MOISTURE & DEEPER ORANGE FLAVOR)

·          2 tablespoons freshly squeezed orange juice

·          1 1/2 (18 grams) tablespoons granulated sugar

FOR THE CREAM CHEESE GLAZE: (OPTIONAL)

·          2 tablespoons (28g) cream cheese, softened (I used 4 squares of Kiri)

·          3/4 cup (85g) powdered sugar

·          1 to 2 tablespoons heavy cream

INSTRUCTIONS

TO MAKE THE CAKE BATTER:

1.    Adjust oven rack to lower middle position and preheat the oven to 350F/180C (325F/160C if using a dark pan).

2.    Generously grease and flour (or spray with a non-stick cooking spray) a 6-cup bundt pan* (*see note). Set aside.

3.    In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

4.    In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, about 1 minute.

5.    With the mixer running on medium-low speed, gradually add in the sugar, followed by both orange and lemon zest. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy.

6.    Add the eggs, one at a time, beating well after each addition. Add in the vanilla and sour cream, mixing until well incorporated.

7.    On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the orange juice and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining orange juice and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the prepared pan and smooth the top.

8.    Bake for 25 to 30 minutes, or until the center of the cake springs back when lightly touched, and a wooden skewer inserted between the tube and sides comes out clean or with a few cooked crumbs attached.

9.    Transfer the pan to a wire rack and cool slightly. Meanwhile, make the orange syrup, if using.

TO MAKE THE ORANGE SYRUP:

1.    In a tiny saucepan over very low heat, bring together the orange juice and sugar to a simmer until the sugar is dissolved. Remove from the heat once it reaches a simmer. Using a thin skewer, poke tiny holes all over the cake. Brush the surface of the cake with about one-third of the syrup.

2.    Let the cake cool in the pan for 10 minutes, then invert onto a serving platter. Brush the top and sides of the cake with the remaining syrup. Allow the cake to cool slightly before serving, or wait until its barely warm before glazing (if using); at least 40 more minutes.

TO MAKE THE CREAM CHEESE GLAZE:

1.    In a medium bowl, whisk the cream cheese until smooth. Add in the powdered sugar, and whisk together until no longer lumpy. Whisk in enough heavy whipping cream to get the mixture to a thick, yet pourable consistency.

2.    Pour the glaze all over the cake then give it enough time to set. Garnish with strands of orange peel, if desired.

3.    Cut into slices and serve. Store leftovers in an airtight cake dome at room temperature for 3 to 4 days.

RECIPE NOTES

1.    This recipe makes a small bundt, enough to fill a 6-cup bundt pan, which is different from what is shown in the pictures. I doubled the batter for the pictures to fill up this 10-cup bundt pan, because let's be honest...it's a looker and I wanted to use it so bad. I later found out that the results of the doubled recipe turned out a lot denser than the original recipe I was testing with. For that reason, I don't recommend doubling the recipe, unless you prefer dense cakes. If you don't have a 6-cup bundt pan, you may use the more traditional 10-cup bundt pan (like that shown in the pictures), but note that it will be shorter in height, yet equally delicious. Alternatively, a 9" round cake pan or 8" square pan may be also be used, yet baking time may vary. 

Try this amazing fluffy orange cake perfect for the holiday.

 Check out this "Perfect Orange cake". 

Try out this " Best Banana pie recipe easy and delicious" 

Have a wonderful breakfast!