ORANGE BUNDT CAKE

This bundt cake is flavored with orange juice and zest to fill it with citrus flavor. It's then coated in a vanilla glaze for a picture-perfect dessert.

INGREDIENTS
Orange Bundt Cake
nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
1 tablespoon orange zest (from about 1 medium orange)
4 large eggs
3 cups all-purpose flour
1 tablespoon plus ½ teaspoon baking powder
½ teaspoon salt
½ cup whole milk
½ cup (preferably fresh squeezed) orange juice
Vanilla Glaze
1 cup confectioners' sugar
2 tablespoons whole milk
½ teaspoon vanilla extract

INSTRUCTIONS
For the Orange Bundt Cake
Preheat oven to 350˚F. Spray a 10-inch fluted mold (Bundt) pan with nonstick cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter, sugar, and orange zest on medium-high to high speed until pale and fluffy, 3 to 5 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula.
Sift together the flour, baking powder, and salt. Alternately add the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. (If using a stand mixer, it's best to finish by hand with a rubber spatula to make sure all of the ingredients are evenly incorporated without over-mixing.)
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, about 45 minutes.
Let cool in the pan for a little while before turning out onto a baking rack to cool completely.
For the Vanilla Glaze
Stir all of the ingredients together until smooth. Drizzle over the cooled cake.