Citrus Golden Ring Cake

I found this recipe in a insert from American Profile. The magazine gives recipe credit to Crescent Dragonwagon, a writer who lives in Saxtons River, Vermont. She's apparently written several cookbooks. I missed them all. I'm thinking I'll try this recipe and then maybe I'll need to check out her cookbooks. I'm grateful she shared. I'm looking forward to giving it a try.

Citrus Golden Ring Cake

Cooking spray
1 cup (2 sticks) butter, room temperature
1 3/4 cups granulated sugar
3 eggs, room temperature
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon finely grated orange rind
2 tablespoons finely grated lemon rind

Preheat oven to 325 degrees. Coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Dust with flour.

Beat butter with a mixer at high speed until light and fluffy. Gradually add sugar, beating until well combined. Beat in eggs, one at a time.

Sift 3 cups flour, baking soda and salt into a medium bowl. Combine buttermilk, orange juice and lemon juice.

Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed. Stir in orange rind and lemon rinds. Pour batter into prepared pan.

Bake 60 to 70 minutes, until toothpick inserted into the center comes out clean.

Let cake cool on a wire rack for 10 minutes. Turn onto a serving plate. Pour 1/3 of icing over cake while still warm. Let cool completely and spread with remaining icing. Garnish with orange rind, if desired.

Makes 16 servings.

Buttery Citrus Icing

1/4 (1/2 stick) butter, room temperature
2 cups sifted powdered sugar
2 teaspoons finely grated orange rind, plus more for garnishing
1 tablespoon finely grated lemon rind
1 tablespoon fresh orange juice
3 tablespoons fresh lemon juice

Combine butter and powdered sugar, beating with a mixer until smooth. Add citrus rind and juices. Beat well.