Lemon Orange Frosting Recipes

LEMON ORANGE FROSTING

Lemon Orange Frosting image

Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.

Provided by Carol

Categories Desserts Frostings and Icings Lemon

Yield 20

Number Of Ingredients 7

Ingredients

6 cups confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
3 tablespoons orange juice
1 lemon
2 large oranges
¼ cup butter

Steps:

Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 39 g, Cholesterol 16.3 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 37.2 g

LEMON ORANGE CAKE

Lemon Orange Cake image

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

Ingredients

1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 large 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

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.

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