Name: Robert E. Lee Bundt
Ingredients: 1 cup butter (softened); 1/2 cup shortening; 3 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 cup milk; 4 teaspoons orange zest (divided); 2 teaspoons lemon zest (divided); 1/4 cup fresh lemon juice; 2 cups powdered sugar; 2 to 3 Tbsp. fresh orange juice; Garnishes: fresh raspberries (gold-gilded cranberries and gooseberries, fresh mint sprigs)

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4.50 from 8 votes

Robert E. Lee Bundt

Course: Dessert

Keyword: cake

Servings:

Author: Southern Living

Ingredients

1 cup butter softened
1/2 cup shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
4 teaspoons orange zest divided
2 teaspoons lemon zest divided
1/4 cup fresh lemon juice
2 cups powdered sugar
2 to 3 Tbsp. fresh orange juice
Garnishes: fresh raspberries gold-gilded cranberries and gooseberries, fresh mint sprigs

Instructions

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.
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.
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).
Whisk together powdered sugar, orange juice, and remaining 2 tsp. orange zest and 1 tsp. lemon zest until smooth. Spoon over cake.

Notes

Recipe By: Southern Living
NOVEMBER 2012
Serving Size: 12

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Comments

Bundts Abroad

December 12, 2020 at 4:24 am

I have been making this recipe since it came out in SL magazine back in 2012. I was living overseas at the time and it was SO nice to bake up something special and homey to share with other expats and foreign friends alike. Been making it for the holidays off and on ever since. I’m SO glad you have this recipe up — it seems to have disappeared from myRecipes and all the Southern Living direct links. Thanks for preserving this recipe! It always gets RAVE reviews.

On a practical note for others, I have found this needs an extra 10-20 minutes above the 1h15min called for in the recipe no matter where I bake — gas or electric ovens, here or overseas, it always needs a bit more cook time.