Clarion County Recipe of the Day: Lemon Orange Cake

J.C. Taggart

J.C. Taggart

Published April 12, 2015 4:01 am
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Lemon Orange Cake — A flavorful cake!

Lemon Orange Cake

Ingredients

1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 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
2 tablespoons grated orange peel
2 tablespoons grated lemon peel
1 teaspoon lemon extract
(Approximately) 6 cups confectioners’ sugar

Directions

~Preheat oven at 350°.

~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 25-30 minutes. 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, peels, 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.

~Makes 12 servings.

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