Serve this tender, moist Bundt cake with the Strawberry-Rhubarb Compote , vanilla ice cream, or just on its own. Decorate with whole strawberries, if desired.
Ingredients
Nonstick vegetable oil spray
2 cups self-rising flour
1 1/2 cups sugar
1 1/2 tablespoons grated orange peel
1 1/2 tablespoons grated lemon peel
3 large eggs
1 cup extra-light olive oil or vegetable oil
1 cup buttermilk
1 tablespoon vanilla extract
Directions
Preheat oven to 350°F. Generously coat 12-cup Bundt pan with nonstick 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 near center comes out clean, about 45 minutes.
Cool cake in pan on rack 20 minutes. Invert onto platter; cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
