Orange Cardamom Bundt Cake

I love simple citrus cakes and I enjoy making bundt cakes:).... It’s amazing to see the beautifully baked bundt cake in front of us when we remove the cake from the pan..... My heart always beats faster when I try to remove the cake from the bundt always apprehensive of whether the cake will retain its beautiful shape or not ;)..... Now a days I am obsessed with collecting bundt pans along with props; so if anyone is planning to give me a gift, hope you got some ideas right?? ;).... Jokes apart, this is a fabulous cake with the orange and cardamom flavor and the citrus glaze drizzled on top of the warm cake makes it a delicious treat!

Orange Cardamom Bundt Cake

Recipe Source ~ Cooking Light

Yield: 16 servings (serving size: 1 slice)

Ingredients

Cake:

Cooking spray

3 cups plus 1 tablespoon all-purpose flour

2 cups sugar

1 tablespoon baking powder

2 teaspoons ground cardamom

½teaspoon ground cinnamon

⅓teaspoon salt

¾ cup fresh orange juice

⅔ cup vegetable oil (I used sunflower oil)

1 tablespoon grated orange rind

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

3 large eggs

Glaze:

1 cup powdered sugar

4½ teaspoons fresh orange juice

½ teaspoon fresh lemon juice

Method:

• Preheat oven to 350°F / 180°C.
• To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
• 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 ¾ cup orange juice, vegetable 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.
• Spoon batter into prepared cake pan, spreading evenly. Bake at 350°F / 180°C for 50 to 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.
• To prepare glaze, combine 1 cup of powdered sugar, 4 ½ 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.