Orange Yogurt Bundt Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
• Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.

Steps:

• Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
• Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
• In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
• Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
• When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.