Taste of Home
Lemon Orange Cake
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 12 servings.
I like to bake this lovely three-layer lemon and orange 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. —Norma Poole, Auburndale, Florida
Ingredients
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1 cup butter, softened
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1/4 cup shortening
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2 cups sugar
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5 large eggs
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1 teaspoon vanilla extract
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1/2 teaspoon lemon extract
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FROSTING:
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1/2 cup butter, softened
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3 tablespoons orange juice
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3 tablespoons lemon juice
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1 to 2 tablespoons grated orange zest
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1 to 2 tablespoons grated lemon zest
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1 teaspoon lemon extract
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5-1/2 to 6 cups confectioners' sugar
Directions
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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.
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2.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3.
For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest 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.
Nutrition Facts
1 slice: 740 calories, 29g fat (16g saturated fat), 151mg cholesterol, 465mg sodium, 114g carbohydrate (86g sugars, 1g fiber), 7g protein.
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