Lemon Velvet Cake Recipe
Ingredients
1.25 cups sifted cake flour
1.25 cups sifted all purpose flour
1.5 tsp baking powder
0.5 teaspoon baking soda
15 cups sugar
salt
1 tsp good quality vanilla extract
0.5 cup vegetable shortening at room temperature
0.75 cup vegetable oil
1.5 cups buttermilk
1.5 tsp pure lemon extract
3 eggs
zest of two small or one large lemons, grated and finely chopped
FOR THE FROSTING
2.5 tbsp milk
1 cups unsalted butter
3 cups icing sugar
1.25 tsp pure lemon extract
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 15 minutes before turning out onto wire racks to cool
completely.
TO PREPARE THE FROSTING
Mix together the lemon zest , icing sugar and butter until it becomes
sort of crumbly.
Add the little of the milk and lemon extract .
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 20 minutes. Drain the
lemon zest on a wire rack.
When cool, cut them in strips and roll in fine sugar.
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