Lemon Velvet Cake

Made this recipe for my best friend’s birthday party. It was a hit. People said it tasted like it came from a bakery. The only issue I had was getting it out of the pan. I should have used parchment. Otherwise it was supper yummy!

Lemon Velvet Cake

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.

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. get the full instructions @ rockrecipes.com

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