Name: Lemon Orange Cake
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; 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

Print Recipe

Lemon Orange Cake

Course: Dessert

Keyword: cake, lemon, orange

Author: Taste of Home

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

Instructions

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° 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.
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.

Notes

Recipe By: Taste of Home
Serving Size: 12

Lemon Orange Cake