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Orange Yogurt Bundt Cake

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Orange Yogurt Bundt Cake
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 16
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Add a little OJ to your day courtesy of our moist and delicious Orange Yogurt Bundt Cake.
By Deborah Harroun
Updated Feb 28, 2013

Ingredients

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make sure you grease the pan completely to ensure that the cake comes out easily.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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