Orange Bundt Cake with Lemon Icing

So this cake is a big hit with my family. After whipping it up for my Dad for his birthday, my sister requested it specifically. I gave the recipe a try after seeing that there was no need to make a grocery run for it. I bet you have all its ingredients in your pantry too! The citrus taste is subdued, flavored only with a cup of orange juice, but the lemon icing packs a sweet and tart punch. Because this may very well be requested again, I am posting the easy-schmeasy cake and icing recipes here to my blog.

Orange Bundt Cake
Dry:
1 ½ cups all purpose flour
1 cup sugar
1 tsp baking soda
½ tsp salt
Wet:
1 cup orange juice
1/3 cup vegetable oil
1 tbsp vinegar
1 tsp vanilla

Preheat oven to 350°.
Grease up your Bundt pan well and then sprinkle it with flour.
In a large bowl whisk together dry ingredients. Set aside.
In a large measuring cup mix together wet.
Combine dry and wet and mix until a smooth batter.
Pour it in prepared pan and bake for about 30 minutes till golden.

Lemon Icing
½ cup Earth Balance
2 tbsp lemon juice
½ tsp vanilla extract
3 cups powdered sugar
6 tbsp water, as needed

Mix all ingredients except water. Mixture should be very thick.
Add a tbsp of water, repeating until desired consistency is reached. Icing should pour off the spoon.
After cake has been removed from pan and cooled some, spoon icing on the top of the cake.
Let the heat from the cake help the icing warm up and run.
Let the cake set in the fridge.

This is way too easy!