Lisa's Orange Bundt® Cake Recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt(R)).
Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.

Cook 5-star weekday dinners every time.

Cook's Notes:
You can use good quality orange juice from a carton instead of freshly squeezed if you run out. I used about 3 oranges to get 1/2 cup juice.
This recipe can be used to make two small 8-inch cake layers, 1 big 9-inch cake or even 16 cupcakes. Bake for about 25 minutes.

Per Serving: 344 calories; 11.9 56 4.3 35 103 Full nutrition