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Lemon Orange Cake

Lemon Orange Cake
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.
10-12 ServingsPrep: 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 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
© Taste of Home 2013

2 of 2

Lemon Orange Cake (continued)

Directions (continued)

  • ingredients. Beat well after each addition. Stir in extracts.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° 25-30 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 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.
Nutrition Facts: 1 serving equals 740 calories, 29 g fat (16 g saturated fat), 151 mg cholesterol, 465 mg sodium, 114 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013