Fresh Orange Cake

• CAKE
• cake flour↗2 cups
• baking powder↗1 tablespoon
• salt↗1⁄2 teaspoon
• sugar↗1 3⁄4
• non-fat powdered milk↗1⁄2 cup
• fresh orange juice↗1 cup
• canola oil↗1⁄2 cup
• pure vanilla extract↗1 teaspoon
• large eggs↗4
• GLAZE↗
• confectioners' sugar↗1 cup

  sifted

• fresh orange juice (from about 1 medium orange)↗3 tablespoons
• orange zest↗1 teaspoon

  freshly grated (from about 1 medium orange)

Step-by-step instructions

1. 1

   Preheat oven to 350F and lightly spray or grease a 12-cup Bundt style pan.

2. 2

   In a mixing bowl, sift together the cake flour, baking powder, salt, sugar and the non-fat dry milk. (This is your cake mix base. If you want to use a prepared box mix then skip this step and these ingredients and just place the mix in a large mixing bowl.).

3. 3

   Add to these dry ingredients, the orange juice, canola oil, vanilla and eggs.

4. 4

   On low speed mix the ingredients for about 1 minute until everything is incorporated and then raise the speed to medium and continue beating for 2 to 2 1/2 minutes more (your batter should be smooth and thick).

5. 5

   Pour the batter into the prepared pan and bake for approximately 45-50 minutes

6. 6

   Remove pan from oven and let stand on a wire rack for 20-25 minutes to allow the cake to cool before inverting it on a cake rack to cool completely (approximately 30 minutes more).

7. 7

   While cake is near finished cooling, prepare the glaze by mixing together the sifted confectioners' sugar, orange juice and orange zest until smooth.

8. 8

   Place the cake on a serving plate and drizzle the glaze over the top of the cake so it runs down all around the outside of the cake and a bit inside. Let the glaze set up at least 10 minutes before slicing to serve.