c Butter — softened 1/2 ts Lemon extract
1/4 c Shortening FROSTING:
2 c Sugar 1/2 c Butter or margarine —
5 ea Eggs Softened
3 c All-purpose flour 3 tb Orange juice
1 ts Baking powder 3 tb Lemon juice
1/2 ts Baking soda 2 tb Orange peel — grated
1/2 ts Salt 2 tb Lemon peel — grated
c Butter milk 1 ts Lemon extract
1 ts Vanilla extract 5 1/2 c Confectioners’ sugar
In a mixing 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-in, cake pans. Bake
at 350 deg. 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 fluffy; add the next
five ingredients and mix well. Gradually add confectioners’ sugar;
beat until frosting has desired spreading consistency. Spread between
layers and over the top and sides of cake. Yield: 10-12 servings
Yields
1 servings