Olive Oil Bundt Cake with Tangerine Glaze

Ingredients

• Cooking spray
• 2 tablespoons all-purpose flour
• 2 1/2 cups granulated sugar
• 1 1/2 cups fat-free milk
• 1/2 cup extravirgin olive oil
• 1/4 cup fresh tangerine juice (about 2 tangerines), divided
• 3 large eggs
• 2 1/4 cups all-purpose flour (about 10 ounces)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup powdered sugar
• 1 teaspoon butter, melted

Preparation

1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.
3. Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
5. Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.