Lemon Orange Cake
Adapted from Taste of Home
Ingredients
Cake
- 1 cup butter softened
- 1/4 cup shortening
- 2 cups sugar
- 5 large 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
- Juice of two lemons
- 2 Tbsp lemon zest
Frosting
- 3/4 cup butter softened (1 1/2 sticks)
- 5 tablespoons orange juice
- 5 tablespoons lemon juice
- 3 tablespoons grated orange zest
- 3 tablespoons grated lemon zest
- 1 1/2 teaspoon lemon extract
- 9 cups confectioners' sugar
Instructions
Cake
- 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, lemon juice and zest.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake!
Frosting
- Cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread about 1 cup of frosting on the bottom layer and place in the freezer for 15-20 minutes until it is set. Place the middle layer on top, spread 1 cup frosting on and place in freezer for 15-20 minutes. Add the top layer, spread a crumb coat (thin layer) of frosting over the top and sides of the cake and place in the freezer for another 15-20 minutes. Once cake is set and stable, finish frosting top and sides.