Lemon Orange Cake Recipe
Lemon Orange Cake Recipe photo by Taste of Home

Lemon Orange Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 10-12 servings

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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Lemon Extract
  • 5-1/2 to 6 cups confectioners' sugar

Nutritional 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.

Directions

  1. 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 ingredients. Beat well after each addition. Stir in extracts.
  2. 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.
  3. 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.
Originally published as Lemon Orange Cake in Taste of Home October/November 1993, p31

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Orange Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 21, 2014

"So good,and is thiferent"

MY REVIEW
Reviewed Apr. 8, 2012

"I made this for a friend on their birthday and they loved it.. It is Easter and this was on the menu.. I will keep this receipt and make it over and over again.. thank you for Sharing it"

MY REVIEW
Reviewed Apr. 8, 2012

"I made this cake for a friends birthday and it was so good.. Today is Easter and I am making it again.. Thank you for sharing it is a family favorite now"

MY REVIEW
Reviewed Feb. 23, 2010

"I have been making this for years and it is amazing. We all love it."

MY REVIEW
Reviewed Mar. 14, 2008

"Yum Yum"

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