• Combine 3/4 Cups Flour, Instant Yeast, sugar and salt.
• In a large bowl, add Lukewarm milk and melted butter. To this add the flour and yeast mixture gradually and mixing for alteast 2 minutes with your stand mixer or hand mixer.
• Slowly Add eggs one at a time and keep on mixing.
• Gradually add the remaining flour and orange Zest.
• Beat Vigorously for 2 minutes.
• Please note that the batter will not be as runny as a normal cake batter, but on a thicker side.
• Spread the batter or dough into a prepared pan. I used a 10 inch bundt pan. (For preparing pan, oil or butter it all over and then dust a teaspoon of flour)
• Let it rise for 1 hour. I had a very cold and rainy day and hence my dough did not rise as much.
• Toward's the end of the cake rising time, preheat the oven to 180 C.
• In the meantime Prepare the sugar syrup (Instructions below).
• Bake the cake in a preheated oven for 20-25 minutes. Mine was done in 20 minutes.
• Once the cake is done Brush the cake with sugar syrup on the exposed crust.
• Let it cool in the pan for 5 mins.
• Invert the cake on pan or plate set over parchment paper.
• Brush remaining syrup over the Bottom exposed part (or the inverted part)
• Let it cool completely.
• Serve it with Whipped Cream and some fresh fruits or enjoy as is.

For the Sugar Syrup

• Combine sugar and water in a saucepan and bring to a boil over medium heat.
• Simmer for 10 minutes until the mixture thickens.
• Add Orange juice and remove from heat.