Preheat oven to 320°F (160°C).

Grease and flour a Bundt pan thoroughly.

In a large bowl, cream together Crisco and sugar until light and fluffy.

Beat in eggs, one at a time, mixing well after each addition.

In a separate bowl, sift together flour, salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.

Mix in vanilla, orange juice, and lemon juice until just combined.

Pour batter into the prepared Bundt pan.

Bake for 1 hour, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 5 minutes before inverting onto a wire rack.

Pour glaze over the warm cake and let it cool completely.