Strawberry-Orange Bundt Cake
This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!
nonstick baking spray
all-purpose flour
3
cups
baking powder
1
tablespoon
salt
½
teaspoon
white sugar
2
cups
vegetable oil
1
cup
orange juice
⅓
cup
eggs
4
large
vanilla extract
2 ½
teaspoons
orange, zested
1
medium
fresh strawberries, hulled and sliced
1
pound
powdered sugar, sifted
2
cups
lemon, juiced
½
medium
orange juice, or more to taste
1
tablespoon
 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  Combine flour, baking powder, and salt in a bowl.
  Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
  Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
  Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.
