Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick / 113g) unsalted butter, softened, plus more for greasing
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • Zest of 2 large oranges
  • 1/4 cup (60ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar (for glaze)
  • 2-3 tablespoons fresh orange juice (for glaze)
  • Pinch of orange zest (optional, for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup mini bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  4. Beat in the eggs, one at a time, until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Stir in the orange zest, orange juice, and vanilla extract.
  7. Evenly distribute the batter into the prepared mini bundt pan, filling each cavity about ¾ full.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the queques cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes are cooling, whisk together the powdered sugar and orange juice until smooth. Add a pinch of orange zest, if desired.
  11. Once the queques are completely cool, drizzle the orange glaze over them.
  12. Enjoy!