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temple oranges 2  Fruit shipping will resume in November.


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941-748-5829, ext. 268 or 234

temple oranges 2   Shipping Fresh Fruit Weekly on Tuesday & Thursday through March




weddings front page
941-748-5829, ext. 268 or 234

Mixon's Groveside Cafe
The Groveside Market & Cafe is full of delicious treats! Perfect for lunch on the go or just for a delicious dessert.
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Ingredients For Cake:
3 1/2 cups all-purpose flour
5 tsp. baking powder
1 tsp. salt
3/4 cup shortening
2 1/4 cups white sugar
4 eggs, room temperature
1 1/2 cups milk
2 tsp. vanilla extract
2 tsp. grated lemon zest
2 tsp. grated orange zest
2 tsp. grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring

Ingredients For Lemon Custard Filling

1/2 cup white sugar
1/4 cup cornstarch
1/4 tsp. salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
2 tbsp. butter

Ingredients For Orange Cream Cheese Frosting:
2 -8oz packages cream cheese, softened
1/2 cup butter
2 cups confectioners' sugar
2 tsp. orange food coloring
1 tsp. vanilla extract


Preheat oven to 350 degrees F. Grease and flour 3 9-inch pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is well blended. Stir in the vanilla. Beat in the flour mixture alternating with the milk. Divide batter into 3 bowls.

In the first bowl, stir in lemon zest and yellow food coloring, pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes then turn out onto a wire rack and cool completely.

Assemble the cake: stack the layers together with the Lemon Custard Filling in between the layers. Frost sides and tops of cake with Orange Cream Cheese Frosting. Refrigerate until serving.

Lemon Custard Filling:
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic until completely cooled. Spread between layers of cake.

Orange Cream Cheese Frosting:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and orange food coloring. Gradually stir in the confectioners' sugar. Frost the cake.

Notes: This cake would be great for Easter or a Spring function.

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