LEMON VELVET CAKE

Before this Lemon Velvet Cake, it all started with me trying to develop the best Red Velvet Cake recipe I could.  It was such a success and I loved the moist, tender texture of that cake so much that I just had to try a White Velvet Cake and then an Orange Velvet Cake.

Those turned out to be a couple of the most popular cake recipes ever on Rock Recipes so I couldn’t stop there. Keeping the lemon lovers like me in mind, a luscious lemon version was inevitable.

The creamy, tangy lemon buttercream frosting goes particularly well with this beautiful lemon cake too.

Am I done with Velvet Cake recipes yet? Maybe not, I have an idea that might work out for yet another version. Here’s a clue…think pink. 🙂

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
• 4 cups icing sugar powdered sugar
• 1 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest optional
• 2 tbsp milk approximately
• US Customary - Metric

Instructions

1. 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.
2. 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
3. Beat the eggs in one at a time.
4. ....................................

for full recipes please see : www.rockrecipes.com

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