Lemon Orange Picnic Cake Recipes
LEMON ORANGE CAKE
I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 740 calories, Fat 29g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 465mg sodium, Carbohydrate 114g carbohydrate (86g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON-ORANGE PICNIC CAKE
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°F. Spray bottom only of 8-inch square pan with nonstick cooking spray. In large bowl, combine all cake ingredients beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into sprayed pan.2. Bake at 350°F. for 25 to 32 minutes or until cake is light golden brown and toothpick inserted in center comes out clean.3. In small bowl, combine all topping ingredients mix well. Spread over warm cake. Cool 45 minutes or until completely cooled.High Altitude (above 3500 feet): Decrease sugar in cake to 2/3 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/9 of Recipe * Calories: 200 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 135 mg 6% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 Fruit, 1 Fat OR 2 Carbohydrate, 1 Fat
Nutrition Facts : Nutritional Facts Serves
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