Ingredients
1 cup butter, softened1/4 cup shortening2 cups sugar5 large eggs3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 teaspoon vanilla extract1/2 teaspoon lemon extractFROSTING:1/2 cup butter, softened3 tablespoons orange juice3 tablespoons lemon juice1 to 2 tablespoons grated orange zest1 to 2 tablespoons grated lemon zest1 teaspoon lemon extract5-1/2 to 6 cups confectioners’ sugar
Preparation
In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 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.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners’ sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.
