Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.11 Kcal (1416 kJ) | ||
| Calories from fat | 187.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.89g | 32% | |
|---|---|---|---|
| Cholesterol | 52.83mg | 18% | |
| Sodium | 290.87mg | 12% | |
| Potassium | 76.23mg | 2% | |
| Total Carbs | 33g | 11% | |
| Sugars | 16.32g | 65% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 103.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 371.2 Kcal (1554 kJ) | ||
| Calories from fat | 206.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.93g | 32% | |
|---|---|---|---|
| Cholesterol | 58.01mg | 18% | |
| Sodium | 319.34mg | 12% | |
| Potassium | 83.69mg | 2% | |
| Total Carbs | 36.23g | 11% | |
| Sugars | 17.92g | 65% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 4.98g | 9% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 113.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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