This lovely three-layer cake can be a substitute for a more traditional pie for Thanksgiving. It has that tangy citrus flavor and isn't any more difficult to make than a two-layer cake.
Lemon Orange Cake
1 cup butter, softened
1/4 cup shortening
2 cups sugar
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
1/2 cup butter, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1 to 2 tablespoons grated orange peel
1 to 2 tablespoons grated lemon peel
1 teaspoon lemon extract
5-1/2 to 6 cups confectioners' sugar
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° 25-30 minutes or until a toothpick inserted near 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, 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.
Yield: 10-12 servings.
1 serving equals 740 calories, 29 g fat (16 g saturated fat), 151 mg cholesterol, 465 mg sodium, 114 g carbohydrate, 1 g fiber, 7 g protein.
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