Recipes and Cooking Citrus Breakfast Cake 4.0 (5) For a special breakfast treat, drizzle a mixture of powdered sugar and orange juice over this warm cake and top with nuts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2006 Print Share Share Tweet Pin Email Prep Time: 20 mins Cool Time: 15 mins Bake Time: 45 mins Total Time: 80 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 3 cup all-purpose flour 1 ½ cup granulated sugar ¾ cup packed brown sugar 3 tablespoon finely shredded orange peel 4 teaspoon finely shredded lemon peel 4 teaspoon snipped fresh rosemary 1 ½ teaspoon baking soda ½ teaspoon salt 2 eggs, lightly beaten 1 cup buttermilk ¾ cup butter, melted 1 cup powdered sugar 3 - 4 teaspoon orange juice 2 tablespoon toasted pine nuts or slivered almonds, chopped Directions Preheat oven to 350 degree F. Lightly coat a 10-inch fluted tube pan with cooking spray; set aside. In a large bowl combine flour, granulated sugar, brown sugar, orange peel, lemon peel, snipped rosemary, baking soda, and salt. In a medium bowl combine eggs, buttermilk, and butter. Add to flour mixture and stir just until combined. Spoon batter into prepared pan. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto a serving platter. In a small bowl combine powdered sugar and enough orange juice to make a drizzling consistency. Drizzle over warm cake. Sprinkle with nuts. Serve warm. If desired, top with rosemary sprigs. Makes 12 servings. Print Nutrition Facts (per serving) 421 Calories 14g Fat 70g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 421 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 35% Cholesterol 68mg 23% Sodium 380mg 17% Total Carbohydrate 70g 25% Total Sugars 47g Protein 5g Vitamin C 3.5mg 18% Calcium 50.5mg 4% Iron 2mg 11% Potassium 143mg 3% Folate, total 60.5mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.