Lemon-Orange Pound Cake 1/2 cup shortening 1/2 cup butter 2 cups sugar 6 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk 1 teaspoon vanilla flavoring 1 teaspoon lemon flavoring Cream shortening, butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, salt, soda, and powder; add to creamed mixture alternately with buttermilk. Beginning and ending with dry ingredients; beat well after each addition. Stir in flavorings. Pour into well greased 10 inch tube pan or bunt pan. Bake at 350 degrees for 1 hour. Using a toothpick, punch holes in cake while hot; drizzle with glaze. Garnish with mint, orange and lemon slices if so desired. Yield one 10 inch cake. Glaze recipe 1 tablespoon grated lemon rind 1 tablespoon grated orange rind 3 tablespoons orange juice 3 tablespoons lemon juice 1 1/2 cups powdered sugar (confectioner's sugar) Mix well and drizzle over cake. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page