Lemon Velvet Cake (9-inch layer cake)

By MarieR

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony butter cream frosting. An ideal birthday cake for the lemon lover in your life.

Ingredients

• Prep time: Approximately 20 minutes
• Cook time: 35 minutes
• Total time: Approximately 1 hour.
• Yield: 12 -16
• 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
• 8 cups icing sugar (powdered sugar)
• 2 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest (optional)
• aprox 4 tbsp milk

Details

Servings 12
Preparation time 20mins
Cooking time 60mins
Adapted from nlrockrecipes.com

Preparation

Step 1

Grease and flour pan; line with parchment and grease and flour that.
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.

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.

: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

To make candied lemon zest

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

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