Lemon Orange Cake

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Here is a recipe our daughters have taken to the county fair. It is delicious.

1 cup butter or margarine, 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 or margarine, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1-2 tablespoons grated orange peel
1-2 tablespoons grated lemon peel
1 teaspoon lemon extract
6-7 cups confectioners' sugar

In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into three greased and floured cake pans. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing to wire racks to cool completely.


For frosting, beat butter in a mixing bowl until fluffy. Add the next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Makes 10-12 servings.
Click here for a printable version of this recipe.

2 comments:

  1. I only have two round cake pans. Perhaps Maggie should bring this cake with her when she comes back for school.

    ReplyDelete
  2. Or at least another cake pan, right? LOL - We'll be moving her next weekend . . .

    ReplyDelete