FOR THE BATTER:

3 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) real butter, softened
2 1/4 c. sugar
5 eggs
1 tsp. vanilla
1 tbsp. lemon juice, orange juice
1 tsp. freshly grated lemon, orange peel
1 c. buttermilk

FOR THE SYRUP:

3/4 c. each water, sugar
3 tbsp. fresh lemon juice
3 tbsp. fresh orange juice

In a large mixing bowl, stir together the flour, baking powder, soda and salt. Set aside. In the work bowl of a food processor, cut batter into chunks. Add sugar and eggs. Process until smooth. Add vanilla, citrus rinds, and juices. Pour into the dry ingredients and add buttermilk. Blend well with wire whisk or electric mixer.

Spoon or pour the batter into greased and floured 10 inch prepared tube or bundt pan. Bake it in the center of a 325 degree oven 65 to 75 minutes, or until a cake tester inserted near center comes out clean.

Allow cake to cool in pan about 10 minutes. Then loosen edges and inverted into a cake stand or serving plate. Meanwhile, prepare citrus syrup for glaze. Put water, sugar, and juices in a small saucepan. Bring to a boil and stir to dissolve sugar. Continue cooking until the mixture is reduced to 3/4 cup.

While cake is still warm, brush citrus syrup all over it. Repeat several times, waiting a few minutes between coats.