General Robert E. Lee Orange-Lemon Cake Recipe

Name: General Robert E. Lee Orange-Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups cake flour, sifted; 1 1/2 teaspoons baking powder; 1/2 teaspoon cream of tartar; 9 eggs, separated; 2 cups sugar; 1/2 cup vegetable oil; 1 lemon, juice and zest of, grated; 1 pinch salt; Frosting; 1/2 cup butter, softened; 3 egg yolks; 2 (16 ounce) packages powdered sugar, sifted; 4 oranges, rind of, grated; 2 lemons, rind of, grated; 2 tablespoons lemon juice; 4 -5 tablespoons orange juice; Garnish; orange slice; fresh mint leaves

Servings: persons

Cake
2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
9 eggs, separated
2 cups sugar
1/2 cup vegetable oil
1 lemon, juice and zest of, grated
1 pinch salt
Frosting
1/2 cup butter, softened
3 egg yolks
2 (16 ounce) packages powdered sugar, sifted
4 oranges, rind of, grated
2 lemons, rind of, grated
2 tablespoons lemon juice
4 -5 tablespoons orange juice
Garnish
orange slice
fresh mint leaves

1
Combine first 3 ingredients and sift 6 times; set aside.
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
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
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
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
Orange-Lemon Frosting:
7
Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.

1818

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake, 2 cups cake flour, sifted, 1 1/2 teaspoons baking powder, 1/2 teaspoon cream of tartar, and more.

Yes, General Robert E. Lee Orange-Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

General Robert E. Lee Orange-Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions