Food & Cooking Recipes Dessert & Treats Recipes Orange Glaze for Zucchini Bundt Cake 2.9 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 23, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Yield: Makes 3â„4 cup (enough for one 8-inch cake) This recipe goes with Zucchini Bundt Cake with Orange Glaze. Ingredients 1 ¼ cups confectioners' sugar, sifted 2 pinches ground cardamom (optional) ¼ teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice Whole milk, as needed, for thinning Directions 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. Rate it Print