Citrus Surprise Cake


1 cup butter, softened

1/4 cup shortening

2 cups sugar

5 eggs

3 cups King Arthur Cake Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

1/2 teaspoon lemon extract


1/2 cup butter, softened

3 tablespoons orange juice

3 tablespoons lemon juice

1 tablespoon grated orange peel

1 tablespoon grated lemon peel

1 teaspoon lemon extract

5-1/2 cups powdered sugar

  • Preheat oven to 350 degrees F.
  • In mixing bowl, cream butter, shortening and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 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 vanilla and lemon extract.
  • Pour into three greased and floured 9-inch round baking pans and bake for 25 to 30 minutes. Cool for 10 minutes before removing from pans to wire rack. Cool completely.
  • For frosting, cream butter until light and fluffy. Add the orange juice, lemon juice, peels and extract and beat till well blended. Gradually add powdered sugar. Spread frosting between layers and over the top and sides of cake.

Created by Leigh Murray of Tulsa for the King Arthur Flour Great Cake Contest at the Tulsa State Fair