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Orange Glaze for Zucchini Bundt Cake


This recipe goes with Zucchini Bundt Cake with Orange Glaze.

  • Prep:
  • Total Time:
  • Yield: Makes 3⁄4 cup (enough for one 8-inch cake)

Source: Martha Stewart Living, August 2011


  • 1 1/4 cups confectioners' sugar, sifted
  • 2 pinches of ground cardamom (optional)
  • 1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
  • Whole milk, as needed, for thinning


  1. Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

Cook's Notes

If glaze is not being used immediately, it can be refrigerated, with plastic wrap on the surface to prevent a skin from forming, for up to 1 day. Stir before using.

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