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Lemon Orange Cake

By: Norma Poole

"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."

Rate/Review | Read Reviews (24)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon lemon extract
5 1/2 cups 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 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 degrees F 25 to 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 mixing 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.