LEMON VELVET CAKE

Lemon Velvet Cake. Our maximum popular cake up to now, for its actual lemon flavour and first rate light, ethereal texture, while still staying moist and scrumptious.

Before this Lemon Velvet Cake, all of it began with me seeking to increase the quality pink Velvet Cake recipe I should.  It turned into one of these achievement and i cherished the moist, soft texture of that cake so much that I simply needed to strive a White Velvet Cake after which an Orange Velvet Cake.

The creamy, tangy lemon buttercream frosting is going in particular nicely with this lovely lemon cake too. Am I executed with Velvet Cake recipes but? perhaps now not, i have an idea that could workout for but another version. here’s a clue… suppose crimson. 🙂

I typically bake this cake in round 8 inch pans or 9 inch Aluminum Cake Pans but the recipe also can be made as a sheet cake in a 9 x 13 baking pan.

I’ve observed that the nine inch pans might also bake up a little quicker so make certain to test it five minutes early. relying on whether or not you use glass or no longer, the 9×thirteen size may want to take a couple of minutes longer. just let the toothpick take a look at be the very last judge.

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 tsp good quality vanilla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of two small or one large lemons, grated and finely chopped

FOR THE FROSTING

• 4 cups icing sugar, powdered sugar
• 1 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest, optional
• 2 tbsp milk, approximately

Instructions

1. 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.
2. 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
3. Beat the eggs in one at a time.
4. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. 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.
7. 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.

TO PREPARE THE FROSTING

1. Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
2. Add the lemon extract and a little of the milk.
3. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
4. Fill and frost the cake. Garnish with candied lemon zest if desired.

TO MAKE CANDIED LEMON ZEST

1. Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
2. Bring one cup of water and one cup of sugar to a slow boil.
3. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
4. When cool, cut them in strips and roll in fine sugar

Recipe From : https://www.rockrecipes.com/lemon-velvet-cake/