Orangey Bundt Cake

I'm not normally a citrus person but, occasionally, I get a wild hair up my ass and buy a shit ton of oranges for no reason other than to later complain about having to do something with so many oranges. Here's an option for you if you're ever in the same predicament. This is basically a cream cheese pound cake baked in a bundt pan.

CAKE

1 & 1/2 sticks unsalted butter, room temp

1 8 oz pkg full fat cream cheese, room temp

1 & 1/2 cups sugar

zest from 1 & 1/2 medium oranges

4 large eggs, room temp

2 & 1/3 cups all-purpose flour

1 & 1/4 tsp baking powder

1/4 tsp baking soda

1 TB corn starch

1/3 cup fresh orange juice 

GLAZE

6 TB unsalted butter, melted

3 cups powdered sugar

1/3 cup fresh orange juice

1 tsp orange zest

For cake:

Preheat oven to 325 degrees F. Grease your bundt pan and dust it with flour.

In a standing mixer bowl, beat butter and cream cheese together on low for about 1 minute. Add the sugar and orange zest to the cream cheese mixture, increase speed to medium-high and mix until smooth and light, about 4 minutes. Scrape down bottom and sides of the bowl.

Reduce speed to medium-low and add eggs one at a time, fully incorporating each egg before adding the next. Scrape down bottom and sides of the bowl.

In another medium bowl, sift together the flour, baking powder, baking soda, and corn starch. Add this flour mix to the egg and butter mix in 3 additions, alternating with the orange juice, starting and ending with the flour mix.

After you add the last of the flour mix, turn the mixer off and finish incorporating the ingredients by had using a rubber spatula.

Pour the batter into the greased pan and bake for 45 minutes or until a toothpick comes out clean from the center.

Remove from oven and allow the cake to cool completely before glazing it.

For glaze:

In a medium bowl, combine all ingredients together until smooth. Drizzle over the cooled cake in whatever chaotic pattern you desire.