Lemon Velvet Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 1/4 cups sifted all-purpose flour
02 -
1 1/2 cups sifted cake flour
03 -
1/2 teaspoon baking soda
04 -
1 1/2 teaspoons baking powder
05 -
1 teaspoon salt
06 -
1 1/2 cups sugar
07 -
2/3 cup vegetable oil
08 -
1/3 cup vegetable shortening, at room temperature
09 -
1 teaspoon vanilla extract
10 -
2 teaspoons lemon extract
11 -
3 large eggs
12 -
1 1/2 cups buttermilk
13 -
Zest of 2 small lemons or 1 large lemon, grated and finely chopped
→ Frosting
14 -
4 cups icing sugar (powdered sugar)
15 -
1 cup unsalted butter
16 -
1 teaspoon lemon extract
17 -
1 teaspoon minced lemon zest (optional)
18 -
2 tablespoons milk, approximately
→ Candied Lemon Zest
19 -
Zest from lemons, peeled into long strips
20 -
1 cup water
21 -
1 cup sugar
22 -
Fine sugar for coating
# Instructions:
01 -
Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper circles.
02 -
Sift together both flours, baking soda, baking powder, salt, and sugar. Set aside.
03 -
In an electric mixer bowl, beat together vegetable oil, shortening, vanilla extract, and lemon extract at high speed until light and fluffy.
04 -
Add eggs one at a time, beating well after each addition.
05 -
Fold in the grated and finely chopped lemon zest.
06 -
Fold in dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Mix until no lumps remain, but do not overmix.
07 -
Divide the batter evenly between the prepared pans. Bake at 325°F (163°C) for 30–35 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 -
Mix icing sugar, lemon zest, and butter until crumbly. Add lemon extract and milk gradually, beating until smooth and creamy.
09 -
Fill and frost the cooled cake layers. Spread frosting on top and center of the cake. Garnish with candied lemon zest, if desired.
10 -
Bring water and sugar to a slow boil. Add lemon zest strips and simmer for 15 minutes. Drain and cool on a wire rack. Slice into strips and coat with fine sugar.
# Notes:
01 -
Ensure not to overmix the batter to maintain the tender crumb texture.
02 -
For a more generously frosted cake, increase the frosting recipe by 1.5x or 2x as needed.