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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon-Orange Cake Recipe

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This recipe for Lemon-Orange Cake, by , is from The Family Secrets Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl Griffin


1 c butter softened
1/4 c shortening
2 c sugar
5 large eggs
3 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 c. buttermilk
1 t vanilla
1/2 t lemon extract

1/2 c butter softened
3 T orange juice
3 T lemon juice
1-2 T grated orange zest
1-2 T grated lemon zest
1 t lemon extract
5 1/2 to 6 c confectioner's sugar

For cake:
Preheat oven to 350 F
In a large bowl, cream butter, shortening, and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk.
Stir in extracts.
Pour into three greased and floured 9-in baking pans; bake at 350 F for 25 - 30 minutes or until inserted toothpick is clean.
Flip cakes to cool completely.

For frosting:
cream butter until light and fluffy.
add orange juice, lemon juice, zest, and extract; beat until well blended.
Gradually add confectioner's sugar, beating until until frosting reaches desired consistency.
Spread frosting between layers and over top and sides of cake.

Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
20 min and 25 min baking




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