Orange Yogurt Bundt Cake

Name: Orange Yogurt Bundt Cake
Prep time: 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 6 eggs, separated; 2 cups granulated sugar; 1 cup butter, softened; 1 1/2 tablespoons grated orange peel (1 medium); 2 tablespoons fresh orange juice; 3 cups Gold Medal™ all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt; 4 oz cream cheese, softened; 3/4 cup powdered sugar; 1 1/2 tablespoons grated orange peel (1 medium); 3 to 4 tablespoons fresh orange juice

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Deborah Harroun

Updated Feb 28, 2013

Orange Yogurt Bundt Cake

(4)

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Prep Time 30 min
Total 2 hr 30 min
Servings 16
Ingredients 13

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Ingredients

Cake

6 eggs, separated
2 cups granulated sugar
1 cup butter, softened
1 1/2 tablespoons grated orange peel (1 medium)
2 tablespoons fresh orange juice
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt

Icing

4 oz cream cheese, softened
3/4 cup powdered sugar
1 1/2 tablespoons grated orange peel (1 medium)
3 to 4 tablespoons fresh orange juice

Make With

Gold Medal Flour

Instructions

Step
1

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
Step
2

In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
Step
3

In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
Step
4

In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
Step
5

Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
Step
6

To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.