Prep time: 20 mins | Cook time: 35 mins | Total time: 55 MINUTES | Servings: 16 or more
With real lemon flavour, incredibly light, and airy texture, this cake is by far one of the best you can make in a breeze! A super moist, heavenly cake to die for!
Ingredients
1 1/4 c. sifted all-purpose flour
1 1/2 c. sifted cake flour
1/2 tsp baking soda
1 1/2 teaspoons baking powder
1 tsp salt
1 1/2 c. sugar
2/3 c. vegetable oil
1/3 c. vegetable shortening at room temperature
1 teaspoon good quality vanilla extract
2 teaspoons pure lemon extract
3 large eggs
1 1/2 c. buttermilk
zest of two small or one large lemon, grated and finely chopped
Frosting:
4 c. icing sugar, powdered sugar
1 c. unsalted butter
1 teaspoon pure lemon extract
1 teaspoon minced lemon zest, optional
2 tablespoons milk, approximately
How to make Lemon Velvet Cake
Step 1: Grease two 9-inch round cake pans. Flour, then line the bottom with 2 circles of parchment paper.
Step 2: Keep the sifted flours, baking soda. baking powder, salt, and sugar aside.
Step 3: Beat the vegetable oil, shortening, vanilla, and lemon extract in the bowl of an electric mixer at high speed using the whisk attachment until light and fluffy. Add the eggs, beating one at a time in each addition. Then, fold in the lemon zest.
Step 4: Alternately fold in the dry ingredients and buttermilk. I do this with three divisions of dry ingredients and 2 divisions for liquid ingredients. Make sure to begin and ends with the dry ingredients. Also, do not over-mix the batter. Into the prepared cake pans, evenly divide the batter.
Step 5: Place in a 325 degrees F oven and bake for about 30 to 35 minutes until a toothpick inserted in the centre of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for at least 10 minutes before reverting them onto wire racks to cool completely.
Frosting:
Step 6: Beat the icing sugar, lemon zest, and butter until sort of crumbly. Then, add in the lemon extract and a bit of milk. Mix well until smooth and fluffy. To create a creamy spreadable consistency, add only enough milk to the frosting.
Step 7: After the cakes are completely cooled, fill and frost the cake. If desired, garnish with candied lemon zest.
Candied lemon zest:
Step 8: Using a sharp vegetable peeler, remove the zest in long strips. Make sure to avoid as much white pith as possible.
Step 9: To a slow boil, bring a cup of water with a cup of sugar. Add pieces of lemon zest, then let the mixture boil for at least 15 minutes. On a wire rack, drain the lemon zest.
Step 10: Then, cut into strips when cool and roll in fine sugar.
Nutrition Facts:
Yield: 16
Amount Per Serving: Calories 538, Total Fat 26g, Saturated Fat 10g, Trans Fat 0g, Unsaturated Fat 15g, Cholesterol 69mg, Sodium 278mg, Carbohydrates 73g, Fiber 1g, Sugar 54g, Protein 4g
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