Strawberry-Orange Bundt Cake

Published on March 23, 2022

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Total Time:

2 hrs 20 mins

Yield:

1 10-inch bundt cake

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• nonstick baking spray

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 2 cups white sugar

• 1 cup vegetable oil

• ⅓ cup orange juice

• 4 large eggs

• 2 ½ teaspoons vanilla extract

• 1 medium orange, zested

• 1 pound fresh strawberries, hulled and sliced

Glaze:

• 2 cups powdered sugar, sifted

• ½ medium lemon, juiced

• 1 tablespoon orange juice, or more to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.

2. Combine flour, baking powder, and salt in a bowl.

3. Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.

5. Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.

6. Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

I Made It

Nutrition Facts (per serving)

539Calories21g Fat84g Carbs6g Protein

None

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Nutrition FactsServings Per Recipe14Calories539% Daily Value *Total Fat21g27%Saturated Fat2g10%Cholesterol62mg21%Sodium958mg42%Total Carbohydrate84g31%Dietary Fiber2g8%Protein6gPotassium164mg3%

None

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