Lemon Orange Cake
Taste of Home
- try a FREE ISSUE today!
I love to bake this lovely three-layer cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake.
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min. + cooling
Ingredients:
- 1 cup butter, softened
- 1/4 cup shortening
- 2 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- FROSTING:
- 1/2 cup butter, softened
- 3 tablespoons orange juice
- 3 tablespoons lemon juice
- 1 to 2 tablespoons grated orange peel
- 1 to 2 tablespoons grated lemon peel
- 1 teaspoon lemon extract
- 5-1/2 to 6 cups confectioners' sugar
Directions:
In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, peels and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake. Yield: 10-12 servings.