| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 1 | Servings | |
INGREDIENTS
| c | Butter; softened | |
| 1/4 | c | Shortening |
| 2 | c | Sugar |
| 5 | Eggs | |
| 3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| c | Butter milk | |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Lemon extract |
| Frosting: | ||
| 1/2 | c | Butter or margarine; softene |
| 3 | tb | Orange juice |
| 3 | tb | Lemon juice |
| 2 | tb | Orange peel; grated |
| 2 | tb | Lemon peel; grated |
| 1 | ts | Lemon extract |
| 5 1/2 | c | Confectioners' sugar |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #524 by Adams <adamsfmle@sprintmail.com> on Mar 19, 1997
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