Ingredients:
8 ounces butter, at room temperature
1 grated oranges, zest of
1 grated lemons, zest of
2 cups sugar
1 tablespoon vanilla extract
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
1/2 lb Greek yogurt or 1/2 lb sour cream
1/2 cup orange juice
1 lemons, juice of
1/3 cup sugar
2 tablespoons butter
Directions:
Preheat oven to 300F (this low temperature is correct).
Butter and flour a bundt pan.
Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
Add baking powder and salt.
Add flour, alternately with eggs and yoghurt.
Combine well, scraping down sides and bottom of bowl with rubber spatula.
Batter will be very thick.
Empty batter into prepared Bundt pan.
Bake until done, approximately 1 hour and 15 minutes.
Remove and let stand on rack for 10 minutes.
Heat together glaze ingredients until butter melts and sugar dissolves.
Pour over cake.
Let stand 30 minutes longer before removing from pan.
Cool completely.
Servings: 15-18
Time preparation: 20 min.
Time total: 95 min.