Serve this moist tender cake with my Strawberry-Rhubarb Compote, or with a scoop of vanilla ice cream or sliced strawberries! From Bon Appétit.
Serve this moist tender cake with my Strawberry-Rhubarb Compote, or with a scoop of vanilla ice cream or sliced strawberries! From Bon Appétit.
Preheat oven to 350.
Generously coat 12-cup Bundt pan with non-stick spray.
Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend.
Using electric mixer, beat eggs in another large bowl until thick about 4 minutes.
Gradually beat in oil, buttermilk, and vanilla.
Add flour mixture and beat until just blended.
Pour batter into prepared pan.
Bake cake until tester inserted comes out clean, about 45 minutes.
Cool cake in pan on rack 20 minutes.
Invert onto platter; cool completely (Can be made one day ahead. Cover and let stand at room temperature).
