Olive Oil Bundt Cake with Tangerine Glaze
Olive Oil Bundt Cake with Tangerine Glaze is a vegetarian dessert. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 301 calories, 4g of protein, and 8g of fat. This recipe serves 16. From preparation to the plate, this recipe takes roughly 45 minutes. If you have flour, powdered sugar, eggs, and a few other ingredients on hand, you can make it.
Instructions
Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.
Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.
Combine flour, baking powder, salt, and baking soda; stir well with a whisk.
Add flour mixture to oil mixture, stirring with a whisk until smooth.
Pour batter into prepared pan.
Bake at 350 for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula.
Place a plate upside down on top of cake; invert onto plate.
Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk.
Drizzle glaze over cooled cake.