in Recipes

LEMON VELVET CAKE

Ingredients

1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1½ 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)
aproximately 4 tbsp milk

Directions

Grease and flour 2 nine-inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt and sugar, set aside.
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 in the eggs one at a time.
Fold in the lemon zest.
Fold in dry ingredients alternately with buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to start and end the additions with the dry ingredients. Do not over mix the dough. As soon as there are no lumps in the batter, pour into the two prepared 9-inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Let cake cool in pans for 10 minutes before turning onto wire racks to cool completely.
FOR THE FROST: Mix the confectioners’ sugar, lemon zest and butter until crumbly.
Add lemon extract and a little milk.
Beat until smooth and fluffy, adding only enough milk to bring the icing to a creamy, spreadable consistency.
Fill and frost the cake. Garnish with candied lemon zest if desired.
To make candied lemon peel, remove the peel with a sharp vegetable peeler in long strips, avoiding the white pith as much as possible.
Bring one cup of water and one cup of sugar to a slow boil.
Add the lemon peel pieces and boil for about 15 minutes. Drain the lemon peel on a metal rack.
Once cooled, cut them into strips and roll them in fine sugar.

ENJOY!

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