Lemon Orange Cake

Name: Lemon Orange Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 114 grams butter, softened; 240 milliliters buttermilk; 660 grams confectioners sugar; 5 eggs; 375 grams all-purpose flour; 1 teaspoon lemon extract; 3 Tbsps lemon juice; 1 Tbsp grated lemon peel; 3 Tbsps orange juice; 1 Tbsp grated orange peel; 1 teaspoons salt; 51 grams shortening; 400 grams sugar; 1 teaspoon vanilla extract

The recipe Lemon Orange Cake can be made in approximately 45 minutes. This recipe serves 12. This dessert has 605 calories, 6g of protein, and 15g of fat per serving. 1 person found this recipe to be flavorful and satisfying. This recipe from Taste of Home requires confectioners' sugar, lemon extract, butter, and orange juice. If you like this recipe, take a look at these similar recipes: Lemon or Orange Cake (Cake Citron ou Cake Orange), Lemon Orange Cake with Lemon Honey Glaze, and Lemon and Orange Cake with Lemon Honey Icing.

Instructions

In a bowl, cream butter, shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

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Egg

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.

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Baking Soda

Buttermilk

All Purpose Flour

Salt

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

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.

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Toothpicks

Oven

For frosting, in a bowl, cream butter until light and fluffy.

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Frosting

Butter

Cream

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Bowl

Add the orange juice, lemon juice, peels and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency.

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Powdered Sugar

Orange Juice

Lemon Juice

Frosting

Extract

Spread frosting between layers and over top and sides of cake.

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Frosting

Spread

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 114grams

butter, softened 240milliliters

buttermilk 660grams

confectioners' sugar 5

eggs 375grams

all-purpose flour 1teaspoon

lemon extract 3Tbsps

lemon juice 1Tbsp

grated lemon peel 3Tbsps

orange juice 1Tbsp

grated orange peel 1teaspoons

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The MacMurray Ranch Russian River Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.