Buttermilk Cake with Citrus Frosting (Florida)

I like to bake this lovely three-layer cake instead of a more traditional pie for special occasions. It has that tangy Florida citrus flavour and isn’t any more difficult to make than a two-layer cake.

1 cup butter, softened
¼ cup shortening
2 cups sugar
5 large eggs
3 cups all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1 cup buttermilk
1 tsp. pure vanilla extract
½ tsp. pure lemon extract

Frosting:
½ cup butter, softened
3 Tbsp. orange juice, freshly squeezed
3 Tbsp. lemon juice, freshly squeezed
1-2 Tbsp. orange zest, freshly grated
1-2 Tbsp. lemon zest, freshly grated
1 tsp. pure lemon extract
5½-6 cups confectioners' sugar

Preheat oven to at 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour 3 (9") baking pans.

Make the Cake:
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 sea salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts.

Pour into prepared pans. Bake 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.

Make the Frosting:
In a bowl, cream butter until light and fluffy. Add the orange juice, freshly squeezed, lemon juice, freshly squeezed, 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.

Makes 10-12 servings.