Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Orange Cake cont.

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.