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Lemon Velvet Cake

Lemon Velvet Cake

Name: Lemon Velvet Cake
Prep time: 55 min
Cook time: 1 h 15 min
Total time: 2 h 10 min
Yield: 16
Cuisine: American
Ingredients: Lemon extract 2 tsp; Lemon zest; Buttermilk 1 ½ cups; Large eggs 3; Vanilla extract 1 tsp; Vegetable oil ⅔ cup; Vegetable shortening ⅓ cup; Sugar 1 ½ cups; All-purpose flour 1 ¼ cups; Cake flour 1 ½ cups; Baking soda ½ tsp; Baking powder 1 ½ tsp; Salt 1 tsp; Powdered sugar 4 cups; Butter 1 cups; Lemon extract 1 tsp; Lemon zest 1 tsp; Milk 2 tbsp

Have you ever heard of a Lemon Velvet Cake?

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2h 10m
Serves 16
Medium
325 °F
(1)

Ingredients

	For cake
	2 tsp Lemon extract pure
	Lemon zest of two small or one large lemon, grated and finely chopped
	1 ½ cups Buttermilk
	3 Large eggs
	1 tsp Vanilla extract good quality
	⅔ cup Vegetable oil
	⅓ cup Vegetable shortening at room temperature
	1 ½ cups Sugar
	1 ¼ cups All-purpose flour sifted
	1 ½ cups Cake flour sifted
	½ tsp Baking soda
	1 ½ tsp Baking powder
	1 tsp Salt
	For the frosting
	4 cups Powdered sugar
	1 cups Butter unsalted
	1 tsp Lemon extract pure
	1 tsp Lemon zest minced (optional)
	2 tbsp Milk approximately

Nutritional information

538

Calories

26g

Fat

73g

Carbohydrates

Protein

69mg

Cholesterol

278mg

Sodium

Cuisine:

American Recipes

Ingredients

For cake
2 tsp Lemon extract
pure
Lemon zest
of two small or one large lemon, grated and finely chopped
1 ½ cups Buttermilk
3 Large eggs
1 tsp Vanilla extract
good quality
⅔ cup Vegetable oil
⅓ cup Vegetable shortening
at room temperature
1 ½ cups Sugar
1 ¼ cups All-purpose flour
sifted
1 ½ cups Cake flour
sifted
½ tsp Baking soda
1 ½ tsp Baking powder
1 tsp Salt
For the frosting
4 cups Powdered sugar
1 cups Butter
unsalted
1 tsp Lemon extract
pure
1 tsp Lemon zest
minced (optional)
2 tbsp Milk
approximately

Lemon Velvet Cake

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:

So, how to make Lemon Velvet Cake?

Steps to make Lemon Velvet Cake

1	Heat the oven	5
Preheat the oven to 325 °F.
2	Prepare the pan	2
Grease and flour 2 x 9-inch round cake pans and line the bottom circles with parchment paper.
3	Combine the dry ingredients	2
In a bowl, sift together both flours, baking soda, baking powder, salt and sugar, and set aside.
4	Combine wet ingredients	2
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.
5	Add eggs	3
Beat the eggs into the wet mixture, one at a time.
6	Add lemon zest	1
Fold in the lemon zest.
7	Add dry ingredients and buttermilk	5
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.
8	Bake	35
Bake the 2 cakes in the preheated oven for 30-35 minutes, until a wooden toothpick inserted in the center comes out clean.
9	Allow to cool	40
Allow the cake to cool in the pans for 10 minutes, before turning out onto wire racks to cool completely.
10	Prepare frosting	1
Mix together the icing sugar, lemon zest and butter, until it becomes sort of crumbly.
11	Add lemon extract and milk	2
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.
12	Prepare candied lemon zest	1
Remove the zest with a sharp vegetable peeler, in long strips, avoiding as much of the white pith as possible.
13	Boil sugar water	5
Bring to a slow boil, one cup of water and one cup of sugar.
14	Add lemon zests	20
Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
15	Roll in sugar	1
Once cooled, cut the lemons into strips and roll in fine sugar.
16	Frost the cake	5
Fill and frost the cake with the prepared frosting. Garnish with the candied lemon zest if desired.
17	Serving Lemon Velvet Cake

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 Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.