The perfect combination of sweet and tart!
- 1 cup butter (softened)
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 Large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 4 teaspoons orange zest (divided)
- 2 teaspoons lemon zest (divided)
- 1/4 cup fresh orange or lemon juice
- 2 cups powdered sugar (sifted)
- 4 tablespoons orange juice
- 1 teaspoon vanilla
Preheat oven to 325°. Cream butter and shortening together at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Sift together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in 2 teaspoons orange zest, 1 teaspoon lemon zest, and 1/4 cup fresh orange or lemon juice. Pour batter into a greased and floured 10-inch (12-cup) Bundt pan.
Bake for 60 to 70 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
For the glaze, whisk together powdered sugar, 4 teaspoons orange juice, vanilla, and remaining 2 teaspoons orange zest and 1 teaspoon lemon zest until smooth. If necessary, add more orange juice, 1/4 teaspoon at a time, until the glaze is a pouring consistency. Spoon over cake. Garnish with orange slices and powdered sugar, if desired.
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