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.
- 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
- Preheat oven to 350F and grease a 10-inch Bundt or ring cake pan with nonstick spray.
- In a bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
- Using an electric mixer fitted with the paddle attachment, mix together the oil and sugar until fully combined, about 2 minutes.
- Add the eggs and vanilla.
- Next, mix in the orange juice and zest.
- 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.
- 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.
- 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.