Orange Cardamom Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.7 cup canola oil 
• 3 large eggs 
• 3 cups flour all-purpose
• 1.8 teaspoons ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon juice of lemon fresh
• 2 teaspoons lemon zest grated
• 0.8 cup orange juice fresh
• 4.5 teaspoons orange juice fresh
• 1 tablespoon orange zest grated
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 2 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl. Make a well in center of mixture.
5. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture; beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.
6. Spoon batter into prepared cake pan, spreading evenly.
7. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan.
8. To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk.
9. Drizzle glaze over warm cake; cool cake completely on wire rack.