Spring baking, for me, means baking with citrus fruits. I think we could all use the sunny, bright flavours of lemons and oranges after a long, white winter. This Bundt cake incorporates orange juice and rind for a sweet citrus flavour. I also use Greek yoghurt in this recipe because it creates a super moist and tender cake. My favourite oranges to bake with are Cara cara oranges. This variety has an intense orange flavour and a dark orange rind which really pops when used in baked goods.

Looking for more citrus recipes? Check out my Lemon Ricotta Cookies or my Lemon Crinkles!

Ingredients:

• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 1 tbsp vanilla extract
• juice and zest from two large oranges (I like to use Cara cara oranges in this recipe)
• 3/4 cup plain Greek yoghurt

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsps orange juice

Method:

1. Preheat oven to 350F and grease a 10-inch Bundt or ring cake pan with nonstick spray.
2. In a bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
3. Using an electric mixer fitted with the paddle attachment, mix together the oil and sugar until fully combined, about 2 minutes.
4. Add the eggs and vanilla.
5. Next, mix in the orange juice and zest.
6. Reduce mixer speed to low and slowly add in the flour mixture, alternating with the yoghurt. Mix until all the flour has been fully incorporated.
7. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool cake completely before glazing.
8. For the glaze: In a small bowl, whisk together the powdered sugar and orange juice.  If the glaze is too thick, add a bit more juice. If it is too thin, add a little sugar to thicken it up. Drizzle glaze over fully-cooled cake.