Tuesday, February 2, 2016

Lemon Velvet Cake


1-1/4 c sifted all purpose flour
1-1/2 c sifted cake flour
1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
1-1/2 c sugar
2/3 c vegetable oil
1/3 c shortening (room temperature)
1 tsp vanilla
2 tsp lemon extract
3 large eggs
1-1/2 c buttermilk
zest of two lemons, grated and finely chopped


8 c powdered sugar
2 c butter
1 tsp lemon extract
1 tsp minced lemon zest (optional)
4 TBS milk

Grease and four two 9-inch round cake pans. Line bottoms with circles of parchment paper.

Sift both flours, baking soda, baking powder, salt and sugar. Set aside.

With electric mixer, beat oil, shortening, vanilla and lemon extract. Beat at high speed with whisk attachment until light and fluffy.

Beat in eggs one at a time.

Fold in lemon zest.

Fold in dry ingredients alternately with buttermilk. Begin and end with dry ingredients. Do not over-mix.

Pour batter into two cake pans.

Bake at 325 degrees for 30-35 minutes. Allow to cool 10 minutes an turn out to finish cooling.

Make frosting. Mix together powdered sugar, lemon zest and butter until it becomes crumbly.

Add lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring frosty to spreadable consistency.

Fill and frost cake.

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