The production process is very simple, you just need to adhere to the techniques that we have created on this web page. The following are the phases of exactly how to prepare LEMON 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.
- 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
- 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.
- Fold in the lemon zest.
- Fold in the dry ingredients alternately with the buttermilk.
For full instructions please see : www.rockrecipes.com
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