Preheat your oven to 350°F (175°C) and grease two round cake pans.

In a bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Fold in the lemon and orange zest.

Combine lemon juice and orange juice; alternate adding to the creamed mixture with dry ingredients until fully blended.

Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before serving.