Orange-Berry Cake

This bundt cake is a citrus lover’s dream, bright with both orange juice and fresh lemon zest and juice, and built on a rich, moist crumb closer to pound cake than a light sponge.

The richness comes from two choices: heavy cream in place of milk, and two whole eggs plus two extra yolks. Together they make the cake dense, tender and buttery, the kind that stays moist for days.

Creaming the butter until truly creamy and adding the dry ingredients alternately with the cream keeps the batter smooth and the crumb fine, with no streaks or pockets.

A bundt pan gives it that classic fluted shape, so it needs nothing more than a dusting of confectioners’ sugar to look finished. Pile fresh raspberries and a few mint leaves in the center, and you have a cake that looks as bright as it tastes.

Pro Tips

• Have the butter, eggs and cream at room temperature so they blend into a smooth, even batter.
• Butter and flour the bundt pan thoroughly, getting into every crevice, so the cake releases cleanly.
• Let the cake cool in the pan ten minutes before turning it out, then cool completely before dusting and garnishing.

Variations

• Use blueberries, blackberries or sliced strawberries in place of raspberries.
• Add a simple orange glaze instead of, or alongside, the powdered sugar.
• Stir poppy seeds into the batter for an orange-lemon poppy seed cake.