Lemon Orange Cake

1 cup butter or margarine, softened
1/4 cup shortening
2 cups sugar
5 eggs
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. lemon extract

Frosting:
1/2 cup butter or margarine, softened
3 tblsp. orange juice
3 tblsp. lemon juice
1 - 2 tblsp. grated orange peel (reserve more peel for garnishment)
1 - 2 tblsp. grated lemon peel (reserve more peel for garnishment)
1 tsp. lemon extract
5 1/2 - 6 cups powdered sugar

Preheat oven to 350F.

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 alternating with buttermilk, beginning and ending with dry ingredients.  Stir in extracts.

Pour into 3 greased and floured 9" cake pans.  Bake for 25 to 30 minutes or until done.  Cool 10 minutes in pans before removing to wire racks to cool completely.

For frosting, beat butter until fluffy; add next 5 ingredients and mix well.  Gradually add powdered sugar; beat until frosting has desired consistency for spreading.

Frost and garnish cake as desired.

Serves 10 - 12.