You Are Missing Out Big Time If You Never Tried This Creamy Lemon Velvet Cake Before…

You Are Missing Out Big Time If You Never Tried This Creamy Lemon Velvet Cake Before…

Everyone Needs A Cake Recipe Like This… It's Fool Proof & A Classic

This Zesty Lemon Cake Has The Best Frosting I Have Ever Tried In My Life!

Around here, we just love a good Lemon Velvet Cake. You've probably had Red Velvet cake; it's a popular dessert that's well-liked by kids and adults alike and that appeals to every kind of taste. But have you ever had Lemon Velvet Cake? Until we came across this recipe we feel foolish for never having tried this dessert before!

Not only is it super smooth and creamy, it also has a hint of sweetness that's more than enough for someone with a sweet tooth, but not so sweet that it will give you a sugar high! Plus, it as a delicate but decadent frosting that takes this cake to a whole new level and turns it into a work of art! Seriously, it's that amazing!

For The Full List Of Ingredients & The Delicious Step By Step Directions To Follow Please Head On Over To The Next Page For The Entire Recipe…



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9 Comments

  1. Sally Reaser-Burns
    Sally Reaser-Burns March 27, 17:31

    Never could get the recipe..

    Reply to this comment
  2. Stella Reimers
    Stella Reimers March 27, 17:41

    No recipe

    Reply to this comment
  3. Judy Smith Harbin
    Judy Smith Harbin March 27, 18:10

    Here’s everything you need for this ultra-smooth and rich lemon velvet cake. It requires just 20 minutes of prep time and 35 minutes of cooking time, and makes between 12 and 16 servings.

    Let’s Get Started…

    Ingredients To Gather:

    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 Creamy 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
    Directions To Follow:

    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.
    The Rest Of The Directions:

    Next, bake for between 30 and 35 minutes at 325 degrees Fahrenheit.
    To make sure it’s done, insert a wooden toothpick; it it comes out clean, the cake is ready.
    Leave the cake in the pan to cool for 10 minutes, and then place on wire racks to finish cooling.
    Now make the frosting. To do this, combine the icing sugar, lemon zest and butter. The mixture should be slightly crumbly. Add lemon extract and a bit of milk, and then beat until the mixture has a smooth, fluffy texture. Go easy on the milk and add just enough to make the frosting creamy and easy to spread.
    Use it to frost the cake, and then add candied lemon zest (optional), which is made by using a vegetable peeler to remove the zest in long strips, taking care to avoid the pith. Slowly bring to a boil 1 cup water and 1 cup sugar, and then add the lemon zest and boil for 15 minutes.
    Drain on a wire rack until cool, and then cut into strips and coat in sugar.
    Finished!

    We can’t wait to make this cake and indulge in a piece (or maybe a few) tonight! It’s definitely a tempting and tantalizing treat, but also light and fluffy enough that you can eat more than one piece without feeling like you’re overdoing it.

    Enjoy!

    Reply to this comment
  4. Judy Smith Harbin
    Judy Smith Harbin March 27, 18:10

    Here’s everything you need for this ultra-smooth and rich lemon velvet cake. It requires just 20 minutes of prep time and 35 minutes of cooking time, and makes between 12 and 16 servings.

    Let’s Get Started…

    Ingredients To Gather:

    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 Creamy 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
    Directions To Follow:

    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.
    The Rest Of The Directions:

    Next, bake for between 30 and 35 minutes at 325 degrees Fahrenheit.
    To make sure it’s done, insert a wooden toothpick; it it comes out clean, the cake is ready.
    Leave the cake in the pan to cool for 10 minutes, and then place on wire racks to finish cooling.
    Now make the frosting. To do this, combine the icing sugar, lemon zest and butter. The mixture should be slightly crumbly. Add lemon extract and a bit of milk, and then beat until the mixture has a smooth, fluffy texture. Go easy on the milk and add just enough to make the frosting creamy and easy to spread.
    Use it to frost the cake, and then add candied lemon zest (optional), which is made by using a vegetable peeler to remove the zest in long strips, taking care to avoid the pith. Slowly bring to a boil 1 cup water and 1 cup sugar, and then add the lemon zest and boil for 15 minutes.
    Drain on a wire rack until cool, and then cut into strips and coat in sugar.
    Finished!

    We can’t wait to make this cake and indulge in a piece (or maybe a few) tonight! It’s definitely a tempting and tantalizing treat, but also light and fluffy enough that you can eat more than one piece without feeling like you’re overdoing it.

    Enjoy!

    Reply to this comment
  5. Sarah Turner
    Sarah Turner March 28, 03:56

    Sarah Turner

    Reply to this comment
  6. Yolanda Martin
    Yolanda Martin March 28, 10:13

    Looks yummy

    Reply to this comment
  7. Rita Mcqueen
    Rita Mcqueen March 29, 03:43

    Go to the bottom where it says next page and the recipe will pop up.

    Reply to this comment

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