Orange Bundt Cake | America's Test Kitchen

Name: Orange Bundt Cake | America's Test Kitchen
Ingredients: 18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan; 2 1/2 cups (12½ ounces/354 grams) all-purpose flour, plus extra for dusting pan; 4 large eggs, room temperature; 2 tablespoons grated orange zest, chopped, plus ¾ cup juice from 2-3 oranges; 1 teaspoon vanilla extract; 2 cups (14 ounces/397 grams) granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 cups (8 ounces/227 grams) confectioners' sugar; 1/2 cup frozen orange juice concentrate, thawed; 4 teaspoons lemon juice; Pinch salt; 1 1/2 teaspoons grated orange zest; 3 tablespoons granulated sugar

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Oranges don't pack the wallop of lemons-especially in baked goods. But a double hit of tangy orange glaze and a sprinkling of orange sugar provide a flavorful and attractive addition to this cake.

Keywords

Desserts or Baked Goods
Cakes

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Ingredients

18 tablespoons unsalted butter (2¼ sticks), softened but still cool, plus extra for greasing pan
2 1/2 cups (12½ ounces/354 grams) all-purpose flour, plus extra for dusting pan
4 large eggs, room temperature
2 tablespoons grated orange zest, chopped, plus ¾ cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups (14 ounces/397 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (8 ounces/227 grams) confectioners' sugar
1/2 cup frozen orange juice concentrate, thawed
4 teaspoons lemon juice
Pinch salt
1 1/2 teaspoons grated orange zest
3 tablespoons granulated sugar