• Heat the oven to 350°

  Brush the pan with a few tablespoons of butter and then coat with flour. Dump out excess flour.
• In a large bowl combine the flour, baking powder, and salt. Set aside
• In a kitchen aid mixer bowl or mixing bowl with hand mixer, combine the butter, orange and lemon zest. Mix. Then add the sugar and mix until light and fluffy, scraping down the bowl when needed.
• Add the eggs one at a time, beating thoroughly after each addition.
• Now add the flour alternately with combined lemon juice, orange juice, and water a small amount at a time. Beat after each addition until smooth
• Fill the Bundt pan and even out the batter. Should be about 3/4 full.
• Bake for 30 minutes or until a toothpick comes out clean.
• After finished, let the cake rest for 10 minutes, then flip over onto a cooling rack.

Icing

• In a bowl, combine all of the icing ingredients and whisk until smooth. If you feel it is too thick add a little water to desired consistency.
• Plate the cake and pour the icing all over to cover. I like to dust with extra powdered sugar.
  
• Keep covered or refrigerated for a few days, if it lasts that long.
• ENJOY!