Lemon Orange Cake Recipe

5 9 8
Lemon Orange Cake Recipe
Lemon Orange Cake Recipe photo by Taste of Home
Publisher Photo

Lemon Orange Cake Recipe

Read Reviews
5 9 8
Publisher Photo
I like 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. —Norma Poole, Auburndale, Florida
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1/4 cup shortening
  • 2 cups sugar
  • 5 large 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 zest
  • 1 to 2 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 5-1/2 to 6 cups confectioners' sugar

Directions

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.
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.
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. Yield: 10-12 servings.
Originally published as Lemon Orange Cake in Taste of Home October/November 1993, p31

Nutritional Facts

1 slice: 740 calories, 29g fat (16g saturated fat), 151mg cholesterol, 465mg sodium, 114g carbohydrate (86g sugars, 1g fiber), 7g protein.

  • 1 cup butter, softened
  • 1/4 cup shortening
  • 2 cups sugar
  • 5 large 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 zest
  • 1 to 2 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 5-1/2 to 6 cups confectioners' sugar
  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° 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.
  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. Yield: 10-12 servings.
Originally published as Lemon Orange Cake in Taste of Home October/November 1993, p31

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Reviews forLemon Orange Cake

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MY REVIEW
Sue Zappa User ID: 1094741 268346
Reviewed Jun. 24, 2017

"Made this cake for my husband's birthday in 1993, & everyone loved it! Haven't made it since because it got lost as more TOH came & I tried those recipes!! :) Came across it today & plan to make it this week. Lots of happy people! Thank you to those of you who tried it in a 9 x 13 pan as I don't want to make a layer cake. One of our sons is coming home for 4th of July & he'll happily take the 8 x 8 cake off my hands!! :) A very refreshing cake for July 4th."

MY REVIEW
lid0n28 User ID: 2606913 223830
Reviewed Mar. 30, 2015

"Excellent. Very tall cake as it is 3 layers. Just fit in my cake container. I did need to add a few TBs of milk to the icing in order to smooth the consistency. Will definitely make again."

MY REVIEW
grannyfromwisc User ID: 7988042 215862
Reviewed Dec. 25, 2014

"Okay, I did a few changes and the results were fantastic! I added grated lemon and orange peel to the batter as well as fresh lemon juice instead of the lemon extract. I did not make a 3 layer cake, instead I made a 9x13 and an 8x8 with the recipe. For the frosting, I used only 1 cup of powdered sugar and again used grated orange and lemon peel and fresh lemon and orange juice. I used 1 TBL butter softened and when spread on the warm cake created a glaze rather than a thick frosting. I found this to let the taste of the cake show through rather than the frosting. Yummy!"

MY REVIEW
angelmaryel2 User ID: 7016763 5197
Reviewed Feb. 21, 2014

"So good,and is thiferent"

MY REVIEW
tbaxter71 User ID: 6404967 1150
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
tbaxter71 User ID: 6404967 1136
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
micheleclow User ID: 6777152 4608
Reviewed Feb. 23, 2010

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

MY REVIEW
colts1893 User ID: 2384601 2350
Reviewed Mar. 14, 2008

"Yum Yum"

MY REVIEW
administrator User ID: 1996148 3985
Reviewed Mar. 14, 2008

"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.

cake">View this recipe now"

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