Orange Yogurt Bundt Cake

Blogger Deborah Harroun of Taste and Tell shares a Bundt cake filled with orange flavor.

Prep Time

Minutes

Total Time

2:30

Hrs:Mins

Makes

servings

Cake

eggs, separated

cups granulated sugar

cup butter, softened

1 1/2

tablespoons grated orange peel (1 medium)

tablespoons fresh orange juice

cups Gold Medal® all-purpose flour

teaspoon baking soda

1/2

teaspoon salt

containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt

Icing

oz cream cheese, softened

3/4

cup powdered sugar

1 1/2

tablespoons grated orange peel (1 medium)

to 4 tablespoons fresh orange juice

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.

Makes 16 servings

Make sure you grease the pan completely to ensure that the cake comes out easily.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.