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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
cooking spray |
3 cups plus 1 tablespoon all-purpose flour |
2 cups sugar |
1 tablespoon baking powder |
1 3/4 teaspoons ground cardamom |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup fresh orange juice |
2/3 cup canola oil |
1 tablespoon grated orange rind |
2 teaspoons grated lemon rind |
1 teaspoon vanilla extract |
3 large eggs |
1 cup powdered sugar |
4 1/2 teaspoons fresh orange juice |
1/2 teaspoon fresh lemon juice |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture; beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.
4. Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan.
5. To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.
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