Lemon orange cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| cup | Butter -- softened | |
| ¼ | cup | Shortening |
| 2 | cups | Sugar |
| 5 | eaches | Eggs |
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| cup | Butter milk | |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Lemon extract |
| FROSTING: | ||
| ½ | cup | Butter or margarine -- |
| Softened | ||
| 3 | tablespoons | Orange juice |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Orange peel -- grated |
| 2 | tablespoons | Lemon peel -- grated |
| 1 | teaspoon | Lemon extract |
| 5½ | cup | Confectioners' sugar |
Directions
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 9-in, cake pans. Bake at 350 deg. for 25-30 minutes or until cakes test done. Cool for 10 minutes in pans 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. Yield: 10-12 servings Recipe By : Taste of Home