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    You are in: Home / Recipes / General Robert E. Lee Orange-Lemon Cake Recipe
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    General Robert E. Lee Orange-Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    TXOLDHAM's Note:

    This is served at the Beaumont Inn in Harrodsburg, Kentucky. I found in Southern Living. I am not much of a baker but I thought those of you who are might want to give this a try. It sounds wonderful.

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    Ingredients:

    Yield:

    4-layer ...

    Units: US | Metric

    Cake

    Frosting

    Garnish

    Directions:

    1. 1
      Combine first 3 ingredients and sift 6 times; set aside.
    2. 2
      Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice.
    3. 3
      Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans.
    4. 4
      Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks.
    5. 5
      Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired.
    6. 6
      Orange-Lemon Frosting:.
    7. 7
      Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.

    Ratings & Reviews:

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    Nutritional Facts for General Robert E. Lee Orange-Lemon Cake

    Serving Size: 1 (2447 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8709.0
     
    Calories from Fat 2352
    27%
    Total Fat 261.3 g
    402%
    Saturated Fat 91.2 g
    456%
    Cholesterol 2713.9 mg
    904%
    Sodium 2022.1 mg
    84%
    Total Carbohydrate 1537.9 g
    512%
    Dietary Fiber 5.1 g
    20%
    Sugars 1299.3 g
    5197%
    Protein 88.0 g
    176%

    The following items or measurements are not included:

    oranges, rind of

    lemons, rind of

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