For the Cake

• Preheat oven to 325°F. Grease and flour a 12-cup Bundt® pan.
• In bowl of a stand mixer, with paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
• Beat in vanilla, lemon peel and orange peel.
• In a medium bowl whisk together flour, salt, baking powder and baking soda. Add to creamed mixture alternately with yogurt. Beat on low speed just until combined.
• Transfer to pan. Bake 55 – 60 minutes or until a toothpick inserted near the center comes out clean and the internal temperature is 200°F - 210°F.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For lemon glaze: In a small bowl, combine confectioners’ sugar and enough lemon juice to achieve desired consistency. Drizzle over the cooled cake.