LEMON VELVET CAKE #DESSERT #LEMON

Lemon Velvet Cake. Our most prominent cake to date, for its genuine lemon flavor and mind blowing light, breezy surface, while as yet remaining wet and delectable.

Prior to this Lemon Velvet Cake, everything began with me attempting to build up the best Red Velvet Cake formula I could. It was such a triumph and I adored the wet, delicate surface of that cake so much that I simply needed to attempt a White Velvet Cake and afterward an Orange Velvet Cake.

Those ended up being several the most mainstream cake plans ever on Rock Recipes so I couldn't stop there. Remembering the lemon darlings like me, a delicious lemon rendition was unavoidable.

The smooth, tart lemon buttercream icing goes especially well with this delightful lemon cake too.Am I finished with Velvet Cake plans yet? Possibly not, I have a thought that may work out for one more form. Here's a hint… 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

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. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and 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 it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. 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.

TO PREPARE THE FROSTING:

1. Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
2. Add the lemon extract and a little of the milk.
3. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
4. Fill and frost the cake. Garnish with candied lemon zest if desired.

TO MAKE CANDIED LEMON ZEST:

1. Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
2. Bring one cup of water and one cup of sugar to a slow boil.
3. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
4. When cool, cut them in strips and roll in fine sugar.

For more detail :http://bit.ly/2KfT1jy

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