This Zesty Lemon Cake Has The Best Frosting I Have Ever Tried In My Life & The Cake Is Super Moist & Really Tangy – It's A Must Try Recipe.
You are going to love this cake because it's light and really has a lot of flavor to it. The frosting on top really sets it apart from your typical lemon cake. This delectable little dessert is sweet but has a nice zesty tang to it.
We can't figure out if it's the moist cake, the layered frosting or the simplicity of this recipe that we like more.
Try this delicious twist on a velvet cake. Never mind the old red velvet cake, just wait until you try this tasty lemon velvet cake that has a twist of sweet and tangy.
Make sure you share this with all your family and friends. I'm sure this is something everyone will love.
To Find Out How To Make This Fantastic Cake With All Of The Ingredients & The Step By Step Instructions Please Head On Over To The Next page Where We Will Show You The Entire Recipe…
Looks wonderful
Not on my pad. Very easy to see recipe.
This is a stupid question….but how do you zest a lemon???
Oh my sounds super
I’m a sucker for cakes!….
Rosemary Anderson we need to make this next time you come to d town
Yummy!! I will help you aunt Rosemary Anderson. Help eat it!!
Sounds yummmy
why does the picture show frosting but the recipe only has a glaze?
I so bad want this ….lol…
I luv this cake
Mmm Mmm Mmm
This looks like a great cake but don’t you have a printable recipe?
Yummy
Brandon Joshua Green
Oh shout it!
I quit going to this site b/c of all the spam and having to read the fine lines to dig out the recipoes.
That looks so good! I’m a big fan of lemon cake. My mother used to make a good one that I always requested for my birthday.
Shannon Shaffer will you make this for your Momma?
Finding and finding directions too difficult. Make it baker friendly.
Mmmmm….I love lemon stuff!
Love ANYTHING Lemon!
Wish I had apiece of that cake. Stayed at home all day, missed you folks.
Thank you for posting link.
Yummy
Love lemon!!!!!
Could not get recipe on my IPad
By the time I had to keep going to page after page I lost interest. Either provide the recipe or not. Thank you.
Can not get recipe get pizza
its got to be good, its lemon…
Betty Foy McDaniel, THANK YOU!!!
CAN’T PRINT THE ENTIRE RECIPE
Brittney Atwood
Good luck getting this recipe . No more recipe station for me
Looks delicious!
Looks so good. Thanks for posting.
Thank you.
Why uis it so troublesome to get the receipe, you have to go thru to many pages
You might try lemon curd for a filling.
I would love this ! Like lemon *****
Looks yummy!!
Made this. Very rich!
Sharing this recipe at https://www.facebook.com/downhomecomfortfoodrecipes
Yeah Awesome info thanks a lot 🙂
such great comments guys ?
Brooklynn Mckenzie
Shared this recipe at: https://www.facebook.com/alotofrecipes
Betty Thank You for posting
Nell I believe this is the recipe for the icing, not the cake. Keep looking they the feeds, some ppl have posted the cake recipe
Lemon Velvet Cake
Print
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.
Ingredients
1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1½ cups buttermilk
zest of two small or one large lemons, grated and finely chopped
FOR THE FROSTING
8 cups icing sugar (powdered sugar)
2 cups unsalted butter
1 tsp pure lemon extract
1 tsp minced lemon zest (optional)
aproximately 4 tbsp milk
Instructions
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lemon zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.
Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
Fill and frost the cake. Garnish with candied lemon zest if desired.
To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
Bring one cup of water and one cup of sugar to a slow boil.
Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
When cool, cut them in strips and roll in fine sugar.