Ingredients
Scale
- 1 cup cake flour*
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground fennel powder
- 3/4 cup granulated sugar
- 1/2 tbsp blood orange zest
- 1/2 tbsp Meyer lemon zest
- 2 eggs
- 1 cup plain yogurt
- 1/2 cup olive oil
- 1/2 tsp vanilla extract
- 1/4 cup blood orange juice
- 1/4 cup meyer lemon juice
Blood Orange Icing
- 1 cup powdered sugar
- 2 tbsp blood orange juice
Instructions
- Pre-heat oven to 350 F. Grease bundt cake pan well with butter. Set aside.
- Add cake flour, all purpose flour, baking powder, baking soda, salt ,and ground fennel into a mixing bowl. Whisk well and set aside.
- To a separate large mixing bowl, add sugar, blood orange zest, and Meyer lemon zest. Use your fingers to rub the zest into the sugar until the sugar turns a pale yellow.
- Add eggs, yogurt, olive oil, vanilla extract, blood orange juice, and Meyer lemon juice. Whisk until it is well combined.
- Add the dry ingredients and whisk until the batter just comes together. There might be a few small lumps, that’s ok!
- Pour the batter into the bundt cake pan. If you’re using a mini-bundt cake pan like me , fill each mold until it is 3/4 of the way full.
- Bake for 30 minutes if using a mini bundt cake pan or 40 – 45 minutes if using a large bundt cake pan or until a toothpick inserted in the center comes out clean.
- Once the cake is done, let it cool for 10 minutes then turn the cakes out of the pan. Cool completely on a rack.
- Make the blood orange icing by whisking the icing sugar and blood orange juice until it becomes a smooth, thick icing. Spoon the icing on top of each cooled bundt cake and let it set for 15 minutes. Enjoy!
Notes
*if you don’t have cake flour, you can just use a total of 2 1/2 cups of all purpose flour
Adapted from Smitten Kitchen
- Prep Time: 15 minutes
- Cook Time: 40 minutes
