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A Note From feedfeed
Learn 3 ways to zest citrus with our Senior Food Editor Molly Adams! Need something to do with all of the citrus you zested? Get the recipe for her Blood Orange Yogurt Bundt Cake here!
Recipe Card
For the Bundt Cake
ingredients
- unsalted butter, softened, as needed (or nonstick baking spray)
- 3 cups all purpose flour, plus more for dusting pan
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 cups sugar
- 3 small oranges, zested
- 4 Handsome Brook Farm Pasture-Raised Organic Eggs, at room temperature
- 1 cup olive oil
- 1 cup greek yogurt, at room temperature
- 1/2 cup fresh squeezed orange juice
- 1 teaspoon Simply Organic Pure Vanilla Extract
For the Orange and Honey Syrup
ingredients
- 1/4 cup orange blossom honey
- 1/4 cup granulated sugar
- 1/2 cup fresh squeezed blood orange juice
- Pinch of kosher salt
For the Blood Orange Glaze
ingredients
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh squeezed blood orange juice
- 1 teaspoon fresh lemon juice
- Pinch of kosher salt
For the Bundt Cake
Method
Step 1
Preheat the oven to 350˚F and prepare a bundt pan by coating pan with butter and dusting with flour, tapping out any excess. Alternatively, spray the entire pan generously with nonstick baking spray.
Step 2
In a large bowl, sift together the flour, baking soda, salt and baking powder, then whisk to combine. In a separate medium sized bowl add sugar and orange zest. Using clean hands, rub the zest into the sugar to release the oils and flavor. Once the zest has been incorporated, whisk in the eggs, olive oil, greek yogurt, orange juice and vanilla extract.
Step 3
Fold the wet ingredients into the dry ingredients; stop mixing when the last streaks of flour remain. Do not overmix. Pour batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester inserted in the center comes out clean.
Step 4
While the cake bakes, make the honey syrup by combining honey, sugar, blood orange juice and salt in a small saucepan. Bring to a boil over medium heat, then reduce heat to a simmer and cook until thickened and sugar has dissolved, about 5 minutes.
Step 5
Let the cake cool for about 15 minutes on a wire rack, then carefully invert. Once inverted, brush the honey syrup all over the cake, allowing it to soak in. You want to try to use all of the syrup.
Step 6
Let sit for about 10 minutes. Meanwhile, make the glaze by whisking the powdered sugar, blood orange juice, lemon juice and salt together until smooth. Adjust the consistency as needed; more sugar if it’s too runny or more orange juice if it is too thin.
Step 7
Pour prepared glaze over cake and serve. Leftovers can be kept at room temperature for up to 3 days.