Sunshine Bundt Cake

For the cake:
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp kosher salt
  • 2 cups granulated sugar
  • Zest of 3 oranges, finely grated
  • 3/4 cup butter
  • 4 large eggs
  • 1/2 tsp vanilla extract
  • 1 cup plain yogurt
  • 1/4 cup orange juice
For the glaze:
  • 1/8 cup orange juice
  • 1/2 tsp orange zest
  • 1 cup powdered sugar

Preheat the oven to 350F. Grease and flour a 12-cup bundt pan, making sure all the sides are greased well.

In a large bowl, combine the flour, baking powder and salt. Set aside.

Place the sugar in the bowl of your stand mixer. Use your fingertips to rub the orange zest into the sugar. Add the butter, use the paddle attachment to cream the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix for 3 minutes on medium high speed. Add the dry ingredients alternating with the plain yogurt, a third of each mixture at a time, mixing well after addition.

Pour the batter into the prepared baking pan. Bake in the center of the oven for 60 – 65 minutes, or until a skewer inserted comes out clean.

Once the cake is done baking, remove it from the oven and place it on a wire rack to cool for 15 minutes. Then place a plate on top of the bundt pan, hold the plate with one hand and the cake pan with another and turn the pan upside down. Remove the pan, and let the cake to cool completely before applying the glaze.

To make the glaze, combine the powdered sugar, orange juice, and orange zest. Mix until it is combined. Pour the glaze on the cooled cake. Allow the glaze to set for 20 minutes before serving.

  • Yields: 10 servings
  • Preparation Time: 80 minutes
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