Strawberry-Orange Bundt Cake

This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 539 Calories

Ingredients

• 2 cups white sugar
• ½ teaspoon salt
• 3 cups all-purpose flour
• 4 large eggs
• 1 cup vegetable oil
• 2 ½ teaspoons vanilla extract
• 1 tablespoon baking powder
• ⅓ cup orange juice
• ½ medium lemon, juiced
• 1 medium orange, zested
• 1 pound fresh strawberries, hulled and sliced
• 2 cups powdered sugar, sifted
• nonstick baking spray
• 1 tablespoon orange juice, or more to taste

Recipe Instructions

Step 1

Combine flour, baking powder, and salt in a bowl.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.

Step 3

Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.

Step 5

Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.

Step 6

Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.