Ingredients
1 cup shortening2 cups sugar4 large eggs, room temperature2 teaspoons lemon extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilkGLAZE:1-1/2 cups confectioners’ sugar1 tablespoon grated orange zest5 tablespoons orange juice1 tablespoon grated lemon zest5 tablespoons lemon juice1/4 teaspoon salt
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. If desired, sprinkle with additional zest before serving.
