Ingredients
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1½ teaspoons finely grated orange zest
- 2 eggs, at room temperature
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
- 2 tablespoons plain whole-milk yogurt
- 3 tablespoons orange juice, divided, plus more if needed
- Nonstick cooking spray
- 1 cup water
- ¾ cup confectioners’ sugar
- 1 teaspoon Grand Marnier or other orange liqueur
Procedure
- In a large bowl, beat together the butter and sugar with a hand mixer until light and creamy, about 2 minutes. Add the vanilla and orange zest, and beat until combined. Add the eggs one at a time, beating after each addition.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter mixture, and beat on low speed until combined. Add the yogurt and beat just until combined. Add the remaining flour mixture and beat until combined. Then add 2 tablespoons of orange juice and beat until combined.
- Spray a 7-inch (4-cup) Bundt pan with cooking spray. Pour in the batter. Tap the pan lightly on the counter to release any air bubbles, and cover the pan with aluminum foil.
- Pour the water into the inner pot and insert the trivet. Place the pan on the trivet. Secure the lid. Select Pressure Cook or Manual, adjust the pressure to High, and set the time to 30 minutes. When cooking is complete, let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. Unlock and remove the lid.
- Carefully remove the pan, then remove the foil. Let the cake cool completely, about 30 minutes. Place a plate over the Bundt pan and invert, shaking gently to release the cake.
- For the glaze, sift the confectioners’ sugar into a small bowl. Whisk in the remaining 1 tablespoon of orange juice and Grand Marnier, adding orange juice as necessary to get a pourable consistency. Drizzle over the cooled cake.
- TIP: Using a Bundt or other tube pan ensures that the cake cooks evenly, without an underdone center. If you use a regular cake pan, you may have to adjust the timing.