I like to bake this lovely three-layer 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.

 

  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes

    10-12 servings

    Ingredients

    • 1 cup butter, softened
    • 1/4 cup shortening
    • 2 cups sugar
    • 5 large Eggland’s Best eggs
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon lemon extract
    • FROSTING:
    • 1/2 cup butter, softened
    • 3 tablespoons orange juice
    • 3 tablespoons lemon juice
    • 1 to 2 tablespoons grated orange zest
    • 1 to 2 tablespoons grated lemon zest
    • 1 teaspoon lemon extract
    • 5-1/2 to 6 cups confectioners’ sugar

    Directions

    • 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

    1 slice: 740 calories, 29g fat (16g saturated fat), 151mg cholesterol, 465mg sodium, 114g carbohydrate (86g sugars, 1g fiber), 7g protein.