Lemon Orange Cakecakes 1 cup butter; softened 1/4 cup shortening 2 cup sugar 5 eggs 3 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter milk 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 frosting: 1/2 cup butter or margarine; softene 3 tablespoon orange juice 3 tablespoon lemon juice 2 tablespoon orange peel; grated 2 tablespoon lemon peel; grated 1 teaspoon lemon extract 5 1/2 cup confectioners' sugar Recipe by: Taste of Home 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 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-in, cake pans. Bake at 350 deg. 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 fluffy; add the next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Yield: 10-12 servings |
