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.

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

• 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.
• get full recipe here : www.rockrecipes.com

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