Lemon Velvet Cake
Deliciously moist and fluffy Lemon Velvet Cake, perfect for any occasion.
Equipment
- electric mixer
- 9-inch round cake pans
- parchment paper
- Whisk attachment
Ingredients
Cake Ingredients
- 1 ¼ cups all purpose flour sifted
- 1 ½ cups cake flour sifted
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups sugar
- ⅔ cup vegetable oil
- ⅓ cup vegetable shortening at room temperature
- 1 teaspoon vanilla extract good quality
- 2 teaspoons pure lemon extract
- 3 large eggs
- 1 ½ cups buttermilk
- zest of 2 small or 1 large lemons grated and finely chopped
Frosting Ingredients
- 4 cups icing sugar powdered sugar
- 1 cup unsalted butter
- 1 teaspoon pure lemon extract
- 1 teaspoon minced lemon zest optional
- 2 tablespoons milk approximately
Instructions
Cake Instructions
- 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 the eggs in one at a time.
- Fold in the lemon zest.
- Fold in the dry ingredients alternately with the buttermilk.
- Add dry ingredients in three divisions and liquid ingredients in 2 divisions, starting and ending with dry ingredients. Do not over mix. Pour into the prepared cake pans.
- Bake at 325 degrees F for 30-35 minutes or 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.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 32gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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