Strawberry Orange Bundt Cake

Ingredients

• nonstick baking spray (0 )
• all-purpose flour (3 cups)
• baking powder (1 tablespoon)
• salt (0.5 teaspoon)
• white sugar (2 cups)
• vegetable oil (1 cup)
• orange juice (0.33 cup)
• eggs (4 large)
• vanilla extract (2.5 teaspoons)
• orange, zested (1 medium)
• fresh strawberries, hulled and sliced (1 pound)
• powdered sugar, sifted (2 cups)
• lemon, juiced (0.5 medium)
• orange juice, or more to taste (1 tablespoon)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
2. Combine flour, baking powder, and salt in a bowl.
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.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
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.
6. Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 539
• fat: 21 g
• sats: 2 g
• carbs: 84 g
• fibre: 2 g
• protein: 6 g
• salt: 0.958 g