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Ingredients Jump to Instructions ↓

  1. 1 Cup butter or argarine -- softened

  2. 1/4 Cup shortening

  3. 2 Cups sugar

  4. 5 eggs

  5. 3 Cups flour

  6. 1 Teaspoon baking powder

  7. 1/2 Teaspoon baking soda

  8. 1/2 Teaspoon salt

  9. 1 Cup buttermilk

  10. 1 Teaspoon vanilla extract

  11. 1/2 Teaspoon lemon extract Frosting

  12. 1/2 Cup butter or margarine

  13. 3 Tablespoons orange juice

  14. 3 Tablespoons lemon juice

  15. 1 tablesoons grated orange peel -- (1 to 2)

  16. 1 tablesoons grated lemon peel -- (1 to 2)

  17. 5 1/2 Cups confectioners sugar -- (5 1/2 to 6)

Instructions Jump to Ingredients ↑

  1. Preparation : In a minxing 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 inch cake pans. Bake at 350 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 fully; add the next five ingredients and mix well. Gradually add confectioners sugar; beat until frosting has desired spreading consistency. Spread between layers and over top and sides of cake.

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