Let the Sun Shine In

With weather that doesn't seem to be happy to find a set point (it is, after all, spring in Wisconsin), I decided to bring a little sunshine into the nest with a brightly colored, brightly flavored cake. Introducing Sunshine Bundt Cake:

Packed with orange juice and orange zest and just a hint of vanilla, this cake looks like a bright spring flower on the plate and tastes a little like a creamsicle. What's more, it's a sturdy little cake that will travel well for picnics and potlucks. So keep the recipe on hand and enjoy it all summer long, maybe with a scoop of vanilla ice cream alongside it to really remind you of a simple ice cream treat!

You can also opt to use lemon or lime juice and zest in this cake for different flavors. Or, just opt for a blend of all three for a super-citrusy cake that will really pop! I'm including the orange version because I like the color and flavor best, but by July, I might be thinking a lemonade-inspired cake is where it's at! In the end, the sky's the limit on where you can go with this one. Enjoy!

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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