Lemon Orange Cake Recipe




Lemon Orange Cake Ingredients

1 cup butter, softened
1/4 cup shortening
2 cup sugar
5 eggs
3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter milk
1 tsp vanilla extract
1/2 tsp lemon extract
1 frosting:
1/2 cup butter or margarine, softene
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp orange peel, grated
2 tbsp lemon peel, grated
1 tsp lemon extract
5 1/2 cup confectioners' sugar

A Recipe for
Lemon Orange Cake

 

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This Lemon Orange Cake recipe is one of many in our Dessert Category.






Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.


This Recipe for Lemon Orange Cake is one of thousands in the Recipes-to-go Dessert Cookbook.


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This is a recipe for Lemon Orange Cake from the recipe cookbook of Recipes-to-go (Dessert)


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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

Henry Miller, American writer (1891-1980)



Lemon Orange Cake

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Miss Piggy, on eating Chinese Food






Lemon Orange Cake Directions

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

Serves: 1

 

 

 

 

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