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 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

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.

This recipe pairs well with a sweet white wine.

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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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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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