Glazed orange bundt cake
A wholesome orange cake cooked in a bundt pan and drizzled with a sweet orange glaze. With a deliciously moist crumb and a citrus punch, it’s great for all occasions. Packed with fresh orange zest and juice.
Ingredients
Method
Ingredients
- 175g butter, softened
- 1 ½ cups caster sugar
- 3 large eggs
- Zest and juice of 3 oranges
- 1 tsp vanilla extract
- ¾ cup yoghurt
- 2 ¼ cup self raising flour
- 1 cup icing sugar
Method
- Preheat your oven to 165°C bake. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time.
- Add orange zest and vanilla extract and mix until well combined.
- Fold in half the yoghurt and a third of the orange juice, followed by half of the flour. Next, fold in the remaining yoghurt and half of the remaining orange juice. Fold in the remaining flour until just combined, being careful to not overmix.
- Pour the mixture into a well greased bundt pan. Place in the oven to bake for 30-40 minutes or until golden and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes, then transfer to a cooling rack to cool completely.
- Make the orange glaze by stirring together icing sugar and enough of the remaining orange juice to make a thick, pourable consistency. Spread or drizzle the orange glaze over the cooled cake. Serve and enjoy.
Tips:
- This glazed orange cake can also be cooked in loaf tins and sent out to friends and whānau as a delectable treat.
- Decorate with extra orange zest and sliced orange for an impressive plate to share.