8 tablespoons sweet butter , softened
3/4 cup granulated sugar
2 eggs , separated
2 oranges, zest of
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh orange juice
1/4 cup fresh orange juice
1/4 cup granulated sugar
Preheat oven to 350*.
Grease a 10-inch bundt pan.
Cream the butter and gradually add the sugar, beating until light.
Beat in egg yolks, one at a time, and the orange zest.
Add dry ingredients alternately with the orange juice to the batter.
Beat the egg whites until stiff and fold them into the batter.
Pour batter into the prepared bundt pan.
Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
Cool before serving.
Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
I squeeze my own oranges, and let me tell you: The more pulp you leave in the juice the better! Trust me, this cake is DELICOUS!!! You MUST try it! Just be careful when removing it from the pan. Enjoy!