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Lemon-Orange Cake

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Lemon-Orange Cake
  • Prep 25 min
  • Total 3 hr 50 min
  • Servings 16
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Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.
Updated Aug 12, 2011

Ingredients

Steps

  • 1
    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.
  • 2
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.
  • tip 2
    Garnish with strips of lemon and orange peel curled together, or for a last-minute garnish, use small wedges of lemon and orange.
  • tip 3
    Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake.

Nutrition

310 Calories, 12g Total Fat, 3g Protein, 46g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3g
15%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
330mg
14%
Potassium
115mg
3%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
32g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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