Lemon Orange Cake

Lemon Orange Cake

I like 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. —Norma Poole, Auburndale, Florida

Ingredients


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

FROSTING:

1/2 cup butter, softened

3 tablespoons orange juice

3 tablespoons lemon juice

1 to 2 tablespoons grated orange zest

1 to 2 tablespoons grated lemon zest

1 teaspoon lemon extract

5-1/2 to 6 cups confectioners' sugar

Directions

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° for 25-30 minutes or until a toothpick inserted in 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, zest 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.

Nutrition Facts

1 slice: 740 calories, 29g fat (16g saturated fat), 151mg cholesterol, 465mg sodium, 114g carbohydrate (86g sugars, 1g fiber), 7g protein.