Lemon Orange Cake 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Orange Cake cont. 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 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Lemon Orange Cake 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008