"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Orange Cake Recipe

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This recipe for Lemon Orange Cake, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie (Wiedeman) Klein
Added: Tuesday, September 19, 2006


1 c. butter, softened
1/4 c. shortening
2 c. sugar
5 eggs
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
1/2 tsp. lemon extract

1/2 c. butter, softened
3 T. orange juice/juice from orange
3 T. lemon juice/juice from lemon
1-2 T. grated orange peel
1-2 T. grated lemon peel
5 1/2 - 6 c. powdered sugar

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 two greased and floured 9" cake pans. Bake at 350 for 25-30 minutes. Cool for 10 minutes in pans before removing to wire racks to cool completely. For frosting, beat butter in mixing bowl until fluffy, then add the remaining ingredients and mix well. Gradually add powdered sugar and beat until frosting has desired spreading consistency. Spread between layers and over top and sides of cake.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a really refreshing citrus cake and something different than the usually chocolate cake.




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