Lemon-Orange Pudding

Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

Sift the flour, baking powder and salt together. Fold the dry ingredients into the batter, a little at a time, along with the lemon rind and alternately with the orange juice.

Pour into a buttered one-quart pudding mold. Cover tightly with greased wax pap