 | | Nutrition Facts | | | Makes 20 servings | | Amount Per Serving | | | Calories | 185.8 | | | Total Carbs | 18.6 g | | | Dietary Fiber | 0.4 g | | | Sugars | 9.2 g | | | Total Fat | 11.7 g | | | Saturated Fat | 6.9 g | | | Unsaturated Fat | 0.6 g | | | Potassium | 87.3 mg | | | Protein | 3.3 g | | | Sodium | 23.1 mg | | Dietary Exchanges
11.6878 Fat, 0.00243 Fruits, 0.27 Meat, 0.41403 Other Carbs, 0.55595 Starch, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Preheat the oven to 375 degrees F. Butter a Bundt pan and set aside.
- Sift the flour and the baking powder into a small bowl.
- Add the butter to a medium-size mixing bowl; using an electric mixer, beat on medium speed until smooth and fluffy.
- Add in the sugar, then the eggs, and then the orange or lemon rind and vanilla, continuing to beat.
- Gradually beat in the combined flour and baking powder on low speed. Continue mixing on medium speed until the batter is smooth.
- Pour batter into the prepared Bundt pan. Bake 1 hour or until the cake is golden and a toothpick inserted into the center comes out clean. Remove immediately from the pan and let cool on a rack.
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