Ingredients
Method
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.