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Orange Yogurt Bundt Cake

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By Deborah Harroun
Updated Feb 28, 2013
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Add a little OJ to your day courtesy of our moist and delicious Orange Yogurt Bundt Cake.

Orange Yogurt Bundt Cake

  • 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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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