A big thanks to Deborah Vogts and her daughter for this recipe!
1 cup butter or margarine, softened
1/4 cup shortening
2 cups sugar
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
1/2 cup butter or margarine, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1-2 tablespoons grated orange peel
1-2 tablespoons grated lemon peel
1 teaspoon lemon extract
5 1/2 - 6 cups confectioners' sugar
In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into three greased and floured cake pans. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, beat butter in a mixing bowl until fluffy. Add the next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Makes 10-12 servings.
"May each of us have a Homeplace to hold onto, if only in our minds."