Lemon Orange Pound Cake

Submitted By: Joyce Hickerson


  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • ½ tsp. baking powder
  • 1/8 tsp. salt
  • 1 cup milk
  • 4 tsp. orange zest divided
  • 4 tsp. lemon zest divided
  • ¼ cup lemon juice, fresh
  • 2 cups powdered sugar
  • 2-3 tbsp. orange juice, fresh
  • Instructions

    Preheat oven to 325°. Beat butter and shortening until creamy. Gradually add sugar and beat until fluffy. Add eggs one at a time. Stir together flour, baking powder, and salt. Add mixture to butter, alternating with milk, and beginning and ending with flour. Beat until well blended. Stir in orange juice, lemon juice, and lemon zest. Pour into greased and floured 10-inch Bundt pan. Bake at 325° for one hour and 10 minutes. Cool on a wire rack. Whisk together orange juice, powdered sugar, 2 tsp. orange zest, 1 tsp. lemon zest and spoon over cake.