Citrus Buttermilk Bundt Cake

1 cup shortening

2 cups sugar

4 large eggs, room temperature

2 teaspoons lemon extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

GLAZE:

1 1/2 cups confectioners' sugar

1 tablespoon grated orange zest

5 tablespoons orange juice

1 tablespoon grated lemon zest

5 tablespoons lemon juice

1/4 teaspoon salt

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; 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.