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.