This Bundt® cake is quick and easy and packed with orange flavor.

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).

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  • 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'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.

Nutrition Facts

344 calories; protein 4.3g; carbohydrates 56g; fat 11.9g; cholesterol 34.8mg; sodium 103mg. Full Nutrition
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