Lemon-Orange Pound Cake

1c (2 sticks) soft butter

2c organic cane sugar

⅓-½c fresh lemon juice

zest from 1 lemon and 1 orange

2t baking powder

2c all purpose flour

5 lg. whole eggs

Beat the butter and sugar together well with your mixer.  Slowly at first, then at high speed, in a large bowl.  After several minutes, when it's fluffy, add the zest and juice and again, beat this mixture well.  Whisk the baking powder and flour together well, in a medium bowl.  Add spoonfuls of this alternately with the eggs, one at a time, just until well combined, but not over mixed.

Pour into an angel food cake pan, or bundt pan, that's been greased and floured.*  You might also want to cut a piece of parchment paper to exactly fit the bottom of the pan, if the one you're using has a flat bottom.  I didn't do this and the bottom did stick.  Bake at 325° for 45-55 minutes.  Let cool completely before removing from the pan.  After about 10 minutes you can loosen the edges with a kitchen knife if that works okay with your pan.

After another half hour or so, shake in the pan to be sure everything's unstuck.  If baked in an angel food pan, invert the cake onto one hand then flip it right-side up, onto a plate.  If your bundt pan is intricately grooved, just invert the open part of the cake directly onto a plate.

Dust the top with powdered sugar, make a glaze, *or you could just sprinkle it with flavored or plain sugar before baking.  I didn't have powdered sugar, but almost experimented with the juice of half an orange, butter and coconut sugar.  I was going to get that bubbling then cooled enough to pour over, to glaze the cake before serving.   Changed to an easier option though, as you can see.  Well. . .this didn't turn out as beautiful, blond, tall or fluffy as I had hoped, but it's really good!

Be creative!  Remember, I'm not a baker!
Sometimes it's fun to jump out of our comfort zone a bit and try something new. . .Lin