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1 c. butter, softened
1/4 c. vegetable shortening
2 c. sugar
5 eggs, room temperature
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. buttermilk, room temperature
1 tsp. vanilla extract
1 tsp. lemon extract

Cream together butter, shortening, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt, soda, and baking powder to creamed mixture alternately with buttermilk, ending with dry ingredients. Beat well after each addition.

Add extracts. Spoon batter into well-greased and floured 10-inch tube or Bundt pan. Bake at 325 degrees for 45-60 minutes or until cake tests done when a wooden pick inserted in center comes out dry and clean. Meanwhile, make glaze.


2 tsp. grated orange rind
2 tsp. grated lemon rind
2 tbsp. orange juice, fresh preferred
2 tbsp. lemon juice, fresh preferred
1 c. confectioners sugar

Combine all ingredients, blending well; set aside. Cool cake in pan on wire rack for 15 minutes; remove from pan. Place cake on wire rack over plate that is slightly larger. Punch holes in still-warm cake with wooden pick and drizzle glaze over cake repeatedly until absorbed. Yield: 12-16 servings.
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