Orange Lard Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Dress up cake by sprinkling coconut on freshly spread frosting


  • 2 eggs, separated
  • ½ c. sugar
  • c. lard
  • c. sifted cake flour
  • 1 c. sugar
  • tsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • ¾ c. milk
  • c. orange juice, fresh or reconstituted frozen
  • ¼ tsp. almond extract
  • Orange Butter Cream Frosting


  • Beat egg whites until frothy. Gradually beat in ½ c. sugar. Continue beating until very stiff and glossy.
  • In another bowl stir lard to soften. Add sifted dry ingredients and milk. Beat 1 minute, medium speed on mixer. Scrape bottom and sides of bowl constantly.
  • Add orange juice, egg yolks and almond extract. Beat 1 minute longer, scraping bowl constantly.
  • Fold in egg white mixture.
  • Pour into 2 greased and floured 9" round layer cake pans. Bake in moderate oven (350°) 25 to 30 minutes.
  • Cool layers in pan on rack 10 minutes; then remove from pans. Frost with Orange Butter Cream Frosting.