Lemon Orange Cake

Course : Cakes
Serves: 12
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1 Cup butter or argarine -- softened
1/4 Cup shortening
2 Cups sugar
5 large eggs
3 Cups 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 or margarine
3 Tablespoons orange juice
3 Tablespoons lemon juice
1 Tablespoons grated orange peel -- (1 to 2)
1 Tablespoons grated lemon peel -- (1 to 2)
5 1/2 Cups confectioners sugar -- (5 1/2 to 6)

Preparation / Directions:

In a minxing 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 inch cake pans. Bake at 350 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 fully; add the next five ingredients and mix well. Gradually add confectioners sugar; beat until frosting has desired spreading consistency. Spread between layers and over top and sides of cake.

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