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 powder
1 tsp. vanilla extract

GLAZE:

2 tsp. grated orange rind
2 tsp. grated lemon rind
2 tsp. orange juice - fresh
2 tsp. lemon juice - fresh
1 c. confectioners' sugar
1/2 tsp. baking soda
1 c. buttermilk, room temperature
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 Bundt pan.

Bake: 325 degrees for 45-60 minutes or until cake tests done when a wooden pick inserted in center comes out clean.

Meanwhile, make glaze by combining all the ingredients, blend well, set aside.

Cool cake in pan on wire racks for 15 minutes; remove from pan. Place cake on wire rack over plate that's slightly larger. Punch holes in still warm cake repeatedly until absorbed. Yields: 12-16 servings.