Best 10 Lemon Orange Cake Recipes

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Lemon orange cake is a delightful treat that combines the zesty flavors of lemon and orange into a moist, citrusy delight. Perfect for any occasion, this cake can be enjoyed as a sweet dessert, a refreshing snack, or a special breakfast treat. With a wide variety of recipes to choose from, finding the perfect lemon orange cake to suit your taste and skill level is easy. Whether you prefer a classic recipe that highlights the natural flavors of the citrus fruits or a more modern take that incorporates unique ingredients, there's a lemon orange cake recipe out there for everyone. So gather your ingredients, preheat your oven, and let's embark on a delicious journey into the world of lemon orange cakes!

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING



Lemon Cake with Lemon Filling and Lemon Orange Frosting image

This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 19

2 cups sifted all-purpose flour
½ teaspoon cream of tartar
1 ½ teaspoons baking powder
8 eggs
2 cups white sugar
1 ½ tablespoons grated lemon zest
⅛ teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
½ cup butter
¼ cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1 ½ tablespoons grated lemon zest
3 tablespoons grated orange zest

Steps:

  • Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
  • Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
  • In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
  • To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
  • To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons 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 771.3 calories, Carbohydrate 151.3 g, Cholesterol 273.4 mg, Fat 17.8 g, Fiber 2.8 g, Protein 8.5 g, SaturatedFat 9.3 g, Sodium 205.1 mg, Sugar 129 g

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE



Cranberry-Orange Cake with Lemon Glaze image

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 20

SUGARED CRANBERRIES (OPTIONAL):
3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup sugar
CAKE:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1/3 cup unsweetened applesauce
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup orange juice
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
4 teaspoons lemon juice

Steps:

  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.

ORANGE-LEMON CAKE



Orange-Lemon Cake image

Family and friends will love this moist cake's refreshing citrus taste and its pretty presentation. -Ann Robinson, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package lemon cake mix (regular size)
1 package (3 ounces) orange gelatin
2/3 cup water
2/3 cup canola oil
4 eggs
ICING:
1 cup confectioners' sugar
3 to 4 teaspoons orange juice

Steps:

  • In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts : Calories 370 calories, Fat 17g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 320mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON-ORANGE CAKE



Lemon-Orange Cake image

Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Juice from 1 orange, plus water to measure 1 1/4 cups
Vegetable oil and egg whites called for on cake mix box
1 1/2 teaspoons grated orange peel
1 can (15 3/4 oz) lemon pie filling
1 container Betty Crocker™ Whipped fluffy white frosting
Grated orange peel, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
  • Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 32 g, TransFat 2 g

MOIST LEMON OR ORANGE LOAF CAKE



Moist Lemon or Orange Loaf Cake image

Here's a delicious moist loaf cake which will give you perfect results every time. Choose for lemon or orange flavour, both are very delicious! Make as a loaf, bundt or muffins!

Provided by Lovefoodies lovefoodies

Categories     Cakes

Time 1h35m

Number Of Ingredients 14

3/4 c butter, softened
3/4 c milk
1 1/2 c sugar
3 egg
1 lemon zest, grated
1 juice from 1 lemon
1 3/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
TOPPING
1 Tbsp sugar
1 1/2 Tbsp water, warm
1 juice from 1 lemon
1 lemon zest, grated

Steps:

  • 1. See the whole recipe here! http://www.lovefoodies.com/moist-lemon-or-orange-pound-loaf-cake.html#.Us_LqfRDtL0

LEMON ORANGE RAINBOW CAKE



Lemon Orange Rainbow Cake image

This is my brother-in-law's favorite cake. It is a very moist, light, and refreshing cake with a tropical punch flavor. Especially good on a hot day.

Provided by More Sunshine

Categories     Dessert

Time 4h25m

Yield 10 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box Betty Crocker Super Moist lemon cake mix
3 eggs
1/3 cup oil
1 1/3 cups water
6 ounces orange Jell-O
2 cups boiling water
1 cup cold water
1 (16 ounce) container Cool Whip

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the eggs, oil and water; beat with an electric mixer on medium speed until it is very frothy.
  • Add the cake mix and beat on low speed until just combined and then on medium speed for 2 minutes.
  • Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
  • Cool in pan 15 minutes.
  • Meanwhile dissolve Jell-O in boiling water in a small bowl. Add cold water.
  • Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
  • Pour remaining Jell-O over the cake.
  • Chill, covered, at least 2 hours.
  • Frost with Cool Whip.
  • Chill, covered, another 2 hours.

Nutrition Facts : Calories 520.6, Fat 26.3, SaturatedFat 12.3, Cholesterol 64.5, Sodium 456.3, Carbohydrate 66.7, Fiber 0.6, Sugar 47.8, Protein 6.1

LEMON OR ORANGE CAKE (CAKE CITRON OU CAKE ORANGE)



Lemon or Orange Cake (Cake Citron ou Cake Orange) image

Provided by Dorie Greenspan

Categories     Cake     Dessert     Bake     Kid-Friendly     Lemon     Orange     Winter     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 9

2 1/4 cups (250 grams) cake flour, sifted
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1 1/2 cups (335 grams) sugar
Grated zest of 3 lemons or 2 oranges
5 large eggs, at room temperature
2/3 cup (165 grams) crème fraîche, homemade or storebought, or heavy cream, at room temperature
2 tablespoons (30 grams) dark rum (for the lemon cake) or Grand Marnier (for the orange cake)
7 1/2 tablespoons (3 3/4 ounces; 110 grams) unsalted butter, melted and cooled

Steps:

  • 1. Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.
  • 2. Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions-the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.
  • 3. Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.) Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.

HONEY APPLESAUCE CAKE WITH LEMON OR ORANGE



HONEY APPLESAUCE CAKE WITH LEMON OR ORANGE image

Categories     Cake     Dessert     Bake     Quick & Easy     Lemon     Orange     Apple

Yield 10 Slices

Number Of Ingredients 17

Cake:
1 cup - Whole Wheat Flour
1/4 tsp - Baking Soda
1 tsp - Baking Powder
1/2 - tsp - Cinnamon
1/4 tsp Pumpkin Pie Spice
1/2 tsp - Salt
1 - Egg
1/2 cup - Applesauce unsweetened
1/2 cup - Honey or split Honey/Brown Sugar
2 tbs - Butter or Vegetable Oil
1 tsp - Vanilla Extract
1 tsp - Zest, Lemon or Orange
1 tsp - Lemon or Orange Juice, strained
Glaze:
1/2 cup - Sifted Powdered Sugar
2 tsp - Lemon or Orange Juice, strained

Steps:

  • Prepare a round nine inch cake pan using a baking spray and set aside. Cake: Combine egg, applesauce, honey or honey and brown sugar, butter, vanilla, zest and lemon or orange juice. Whisk until the liquid ingredients are smooth. Combine dry ingredients; Flour, baking soda, baking powder spices and salt. Use a dry whisk to mix evenly. Fold in previously prepared liquid ingredients, mixing until the batter is smooth. Pour batter into the pan and bake in a 350 degree oven for 25 to 30 minutes or until a toothpick comes out clean. Remove and cool. Glaze: Combine the powdered sugar and lemon or orange juice. Mix with a clean whisk until the mixture is smooth. Pour over the cooled cake.

ORANGE LEMON SUNSHINE CAKE RECIPE



ORANGE LEMON SUNSHINE CAKE Recipe image

Provided by á-56845

Number Of Ingredients 19

Recipe By : Chicago Tribune
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
1 cup sifted cake flour
1 1/4 cups sugar
12 eggs, separated
2 teaspoons cream of tartar
1 teaspoon vanilla
1 teaspoon orange juice
1 teaspoon lemon juice
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
GLAZE frosting
2 cups confectioner's sugar
2 tablespoons orange juice
1 tablespoon lemon juice
2 teaspoons orange zest
1/8 teaspoon salt

Steps:

  • Heat oven to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mixer until frothy. Beat in cream of tartar. Ad remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites, fold in gently. Set aside. Beat egg yolkd, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan. Bake until top springs back when lightly pressed and a toothpick inserted into center comes out clean, about 1 hour and 10 minutes. Let cool upside down 1 1/2 hours, setting the tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake. For glaze, whisk together all ingredients in bowl until smooth. Drizzle over cake allowing excess to drip down the sides.

Tips:

  • Use a bundt pan for a classic presentation, or a loaf pan for a more casual dessert.
  • Be sure to zest the lemons and oranges before juicing them. The zest adds a bright, citrusy flavor to the cake.
  • Don't overmix the batter. Overmixing can make the cake tough. Stir just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.

Conclusion:

This lemon orange cake is a delicious and refreshing treat that can be served for any occasion. The moist cake is packed with lemon and orange flavor, and the citrus glaze adds a touch of sweetness and tang. Serve this cake at your next party or gathering, or simply enjoy it as a snack or dessert.

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