cake flourjust enough to dust the inside of your greased cake pan
1cupunsalted butter, at room temperature
1 1/4cupgranulated sugar
1/2tsp baking soda
3/4cupbuttermilksee notes for my non-dairy buttermilk
1 1/2cupspowdered sugarmore as needed for your preferred thickness of glaze
Preheat oven to 350 degrees F. Spray the inside of a bundt cake pan or mini bundt cake pan with nonstick spray. Lightly flour the greased pan, gently shaking and tapping the pan around to distribute the flour as evenly as you can around the inside of the cake pan(s). Gently tap out excess flour over a sink.
Using a stand mixer or hand mixer, cream the butter on medium to high speed until smooth and creamy. Add sugar, then beat on high for 1-2 minutes, just until the sugar is nicely blended into the butter.
Add eggs and vanilla, then beat on medium-high until ingredients are well combined. Use a rubber spatula to scrap down the sides and bottom of the bowl as needed.
Beat in the orange zest, lemon zest, and orange juice until combined. Turn off the mixer.
In a large bowl, combine cake flour, salt, baking soda and baking powder.
With the mixer on low, slowly add alternating batches of the dry flour mixture and the buttermilk until the dough is formed and all ingredients are incorporated. Batter will be thick; be careful not to over-mix it!
Spoon batter into the bundt pan (or mini bundt pan). If using a mini bundt pan, leave about 3/4 inch of space at the top for the dough to rise. You will also have enough batter for about 10 mini bundt cakes, so you'll be baking these in two batches.
Bake for 40-50 minutes, or when an inserted toothpick into the cake comes out clean. Remove from the oven and allow to cool slightly at room temperature, about 10 minutes, before adding the glaze.
Make the Glaze
In a large bowl, whisk together the powdered sugar, orange juice, lemon juice, and vanilla, until you get your desired consistency. I like a slightly thicker glaze, but if you like a thinner glaze, add 1 tsp of orange juice until you get your desired consistency.
Drizzle glaze immediately over slightly cooled cake(s). Slice, serve, enjoy!
To make a non-dairy buttermilk, add 1 tsp of lemon juice to 3/4 cup almond milk. Allow to sit at room temperature for 5 minutes. Stir, and use as the buttermilk.
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