Orange Blossom Bundt Cake

Preparation

Notes: This recipe uses a 10-cup capacity bundt cake pan.

Preheat oven to 350°F.

Generously butter and flour the 10-cup bundt cake pan.

Tap out any excess flour.

Set the prepared pan aside.

Transfer batter into the prepared bundt cake pan and level the batter.

Bake for 60-70 minutes until the cake springs back to the touch and a toothpick inserted in the cake comes out clean.

Rotate the pan midway through baking for even cooking.

Allow the cake to cool in the pan for 10 minutes.

Invert the bundt cake onto a wire rack, unmold, and allow it to cool to room temperature.

Notes: Store leftover cake in an airtight container for up to three days. Overtime, the cake will dry out.

Whisk together powdered sugar, orange zest, orange blossom water, milk, and salt until smooth.

If the glaze is too thick, add another tablespoon of milk until the desired consistency is achieved.

Drizzle the glaze over the cooled bundt cake.