Robert E. Lee Bundt

Photo: Iain Bagwell; Styling: Heather Chadduck

Robert E. Lee Bundt

Southern Living NOVEMBER 2012


    1cup butter, softened
    ½cup shortening
    3cups granulated sugar
    6large eggs
    3cups all-purpose flour
    ½teaspoon baking powder
    teaspoon salt
    1cup milk
    4teaspoons orange zest, divided
    2teaspoons lemon zest, divided
    ¼cup fresh lemon juice
    2cups powdered sugar
    2 to 3Tbsp. fresh orange juice
    Garnishes: fresh raspberries, gold-gilded cranberries and gooseberries, fresh mint sprigs


    1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. 2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. orange zest, 1 tsp. lemon zest, and 1/4 cup fresh lemon juice. Pour batter into a greased and floured 10-inch (12-cup) Bundt pan. 3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). 4. Whisk together powdered sugar, orange juice, and remaining 2 tsp. orange zest and 1 tsp. lemon zest until smooth. Spoon over cake.