Olive Oil Bundt Cake With Tangerine Glaze

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.

cooking spray, flour, sugar, milk, extravirgin olive oil, fresh tangerine juice, eggs, flour, baking powder, salt, baking soda, powdered sugar, butter

Taken from www.myrecipes.com/recipe/olive-oil-bundt-cake-with-tangerine-glaze (may not work)