Orange Yogurt Bundt Cake

Add a little OJ to your day courtesy of our moist and delicious Orange Yogurt Bundt Cake.

  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 16

Cake

6
eggs, separated
2
cups granulated sugar
1
cup butter, softened
1 1/2
tablespoons grated orange peel (1 medium)
2
tablespoons fresh orange juice
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
2
containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt

Icing

4
oz cream cheese, softened
3/4
cup powdered sugar
1 1/2
tablespoons grated orange peel (1 medium)
3
to 4 tablespoons fresh orange juice

  • 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • 2 In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.

Expert Tips

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