Before this Lemon Velvet Cake, everything started with the best recipe I could ever imagine, the Red Velvet Cake. I liked the humid and tender texture of the pastry so much that I had to just try a White Velvet Cake and then an Orange Velvet cake.
Those were a few of the most popular cake recipes ever, so I couldn’t stop there. A luscious version of lemon was inevitable if I remember the lemon lovers like me. I hear about numerous people who made this cake for each opportunity from an Easter Cake to a Mother’s Day Cake since this recipe had been first developed several years ago. This cake is a hit wherever you find lemon lovers.
Ingredients:
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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 c sugar
2/3 cup vegetable oil
1/3 c vegetable shortening (room temperature)
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1 1/2 cups buttermilk
zest of 2 small or one large (lemon) grated and finely chopped
FOR 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
Directions:
Start by preparing two 9 inch round cake pans with full grease and flour, lined with 2 circles of parchment paper on the bottom. Sift the flour, baking soda. baking powder, salt, and sugar then set aside.
Put vegetable oil, shortening, vanilla and extract of lemon together in the bowl of an electric mixer. At high speed, beat well with whisk ties until light and fluffy
Beat the eggs one by one.
Fold the zest of the lemon.
Alternately fold the buttermilk in dry ingredients.
Begin and finish with the dry ingredients. I normally add two liquid ingredient divisions and three dry ingredient divisions. Make sure you mix the batter until no visible lumps are found, do not mix, and then add two prepared 9-inch cakes.
Bake for 30 to 35 minutes at 325 degrees F or until the wooden toothpick inserted in the center is clean. Cool in the saucepan for 10 minutes before transfer to the wire racks.
For Frosting:
Mix the sugar, lemon zest, and butter until it gets crumbly.
Add a bit of the milk with the lemon extract.
Beat until fluffy and smooth, adding just enough milk to bring creamy spreading consistency to the frost.
Fill the cake with frost. If desired, garnish with candied citrus zest.
For Candied Lemon Zest:
Remove the zest with a sharp vegetable skin in long strips and avoid the white pitch.
Put a cup of water to a slow boil, and add one cup of sugar.
Add the lemon zest pieces and boil for approximately 15 minutes. On a wire rack, drain the lemon zest.
Cut into strips and roll in fine sugar when it’s cool.
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 c sugar
- 2/3 cup vegetable oil
- 1/3 c vegetable shortening (room temperature)
- 1 tsp good quality vanilla extract
- 2 tsp pure lemon extract
- 3 large eggs
- 1 1/2 cups buttermilk
- zest of 2 small or one large (lemon) grated and finely chopped
- FOR 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
Start by preparing two 9 inch round cake pans with full grease and flour, lined with 2 circles of parchment paper on the bottom. Sift the flour, baking soda. baking powder, salt, and sugar then set aside.
Put vegetable oil, shortening, vanilla and extract of lemon together in the bowl of an electric mixer. At high speed, beat well with whisk ties until light and fluffy
Beat the eggs one by one.
Fold the zest of the lemon.
Alternately fold the buttermilk in dry ingredients.
Begin and finish with the dry ingredients. I normally add two liquid ingredient divisions and three dry ingredient divisions. Make sure you mix the batter until no visible lumps are found, do not mix, and then add two prepared 9-inch cakes.
Bake for 30 to 35 minutes at 325 degrees F or until the wooden toothpick inserted in the center is clean. Cool in the saucepan for 10 minutes before transfer to the wire racks.
For Frosting:
Mix the sugar, lemon zest, and butter until it gets crumbly.
Add a bit of the milk with the lemon extract.
Beat until fluffy and smooth, adding just enough milk to bring creamy spreading consistency to the frost.
Fill the cake with frost. If desired, garnish with candied citrus zest.
For Candied Lemon Zest:
Remove the zest with a sharp vegetable skin in long strips and avoid the white pitch.
Put a cup of water to a slow boil, and add one cup of sugar.
Add the lemon zest pieces and boil for approximately 15 minutes. On a wire rack, drain the lemon zest.
Cut into strips and roll in fine sugar when it's cool.
