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!
Article Source: Rock Recipes
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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!
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!
Yum
Sarah Turner
Looks yummy
Yummy
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