Orange Juice Cake
With orange juice in the cake and in the glaze, this Orange Juice Cake is a delicious treat for either breakfast or dessert!
Servings: 16 slices
Calories: 336kcal
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 3.4-oz. box instant lemon pudding mix
- 3½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup orange juice
- ¾ cup vegetable oil
For the Glaze
- 1⅓ cups powdered sugar
- ½ cup orange juice
- 3 Tbsp unsalted butter melted
Instructions
- Preheat oven to 350°F.
- Spray a 10- or 12-cup Bundt pan with nonstick baking spray; set pan aside.
- Using an electric mixer, add flour, sugar, pudding mix, baking powder, salt and butter; mix on medium speed for 1-2 minutes.
- Add eggs, vanilla, orange juice and vegetable oil; mix on medium speed for 1-2 minutes.
- Pour batter into prepared Bundt pan.
- Bake for 50-55 minutes, or until toothpick inserted into center of cake comes out mostly clean. Let cake cool in pan.
- Meanwhile, make the glaze by whisking powdered sugar, orange juice and melted butter together in a medium mixing bowl.
- Using a toothpick or skewer, poke holes in the top of the cake. While cake is still in pan, pour glaze mixture over the top. Let cake rest for 30 minutes to absorb glaze.
- Turn cake out onto serving plate.
Nutrition
Calories: 336kcal | Carbohydrates: 52g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 118mg | Potassium: 182mg | Fiber: 1g | Sugar: 30g | Vitamin A: 327IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg
