This Lemon Velvet Cake is my twist on the well-known, soft, moist and fluffy red velvet cake that everyone loves! What better flavor, than to add lemon to this already adored recipe.
My hint is to use 3 eggs instead of 2 eggs, and a 1 ½ cups buttermilk, to get that extra smooth and fluffy texture that velvet is famous for. I use lemon extract and lemon zest with my frosting recipe for that extra topping of tangy! This will be the best addition to the menu at your next tea party!
To make Lemon Velvet Cake, you will need the following ingredients:
Preheat the oven to 325 °F.
Grease and flour 2 x 9-inch round cake pans and line the bottom circles with parchment paper.
In a bowl, sift together both flours, baking soda, baking powder, salt and sugar, and set aside.
In a separate bowl, with an electric mixer, beat together the vegetable oil, shortening, vanilla and lemon extract, at a high speed with a whisk attachment, until light and fluffy.
Beat the eggs into the wet mixture, one at a time.
Fold in the lemon zest.
Fold in the dry ingredients, slowly, alternating with the buttermilk.
NOTE: I always add the dry ingredients in 3 divisions and the 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 the batter has no lumps in, pour it into the two prepared 9-inch cake pans.
Bake the 2 cakes in the preheated oven for 30-35 minutes, until a wooden toothpick inserted in the center comes out clean.
Allow the cake to cool in the pans for 10 minutes, before turning out onto wire racks to cool completely.
Mix together the icing sugar, lemon zest and butter, until it becomes sort of crumbly.
Beat the lemon extract and a little bit of milk, until smooth and fluffy, adding only enough milk to bring the frosting to a creamy consistency.
Remove the zest with a sharp vegetable peeler, in long strips, avoiding as much of the white pith as possible.
Bring to a slow boil, one cup of water and one cup of sugar.
Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
Once cooled, cut the lemons into strips and roll in fine sugar.
Fill and frost the cake with the prepared frosting. Garnish with the candied lemon zest if desired.
This Lemon Velvet Cake is the best added zest to the famously, adored velvet cake recipe. I have added an addition for candied lemon zest too, to give your cake that elegant and professional finishing touch. Try it out at your next tea party and let us know! Snap a zesty pic and #cookmerecipes in your own posts!
Lilly, thanks for sharing this recipe! Well done! Verified!
