Lemon Velvet Cake


Ingredients


  • 1 1/4 cups sifted áll purpose flour
  • 1 1/2 cups sifted cáke flour
  • 1/2 teáspoon báking sodá
  • 1 1/2 tsp báking powder
  • 1 teáspoon sált
  • 1 1/2 cups sugár
  • 2/3 cup vegetáble oil
  • 1/3 cup vegetáble shortening át room temperáture
  • 1 tsp good quálity vánillá extráct
  • 2 tsp pure lemon extráct
  • 3 lárge eggs
  • 1 1/2 cups buttermilk
  • zest of two smáll or one lárge lemons, gráted ánd finely chopped

FOR THE FROSTING

  • 4 cups icing sugár, powdered sugár
  • 1 cups unsálted butter
  • 1 tsp pure lemon extráct
  • 1 tsp minced lemon zest, optionál
  • 2 tbsp milk, ápproximátely


Instructions


  1. Greáse ánd flour 2 nine inch round cáke páns ánd line the bottom with 2 circles of párchment páper. Sift together both flours, báking sodá. báking powder, sált ánd sugár, Set áside.
  2. In the bowl of án electric mixer beát together the vegetáble oil, shortening, vánillá ánd lemon extráct. Beát well át high speed with whisk áttáchment until light ánd fluffy
  3. Beát the eggs in one át á time.
  4. Fold in the lemon zest.
  5. Fold in the dry ingredients álternátely with the buttermilk.
  6. I álwáys ádd dry ingredients in three divisions ánd liquid ingredients in 2 divisions. It is very importánt to begin ánd end the ádditions with the dry ingredients. Do not over mix the bátter. As soon ás it hás no lumps in the bátter, pour into the two prepáred 9 inch cáke páns.
  7. Báke át 325 degrees F for 30-35 minutes or until á wooden toothpick inserted in the center comes out cleán. Allow the cáke to cool in the páns for 10 minutes before turning out onto wire rácks to cool completely.

TO PREPARE THE FROSTING

  1. Mix together the icing sugár, lemon zest ánd butter until it becomes sort of crumbly.
  2. Add the lemon extráct ánd á little of the milk.
  3. Beát until smooth ánd fluffy, ádding only enough milk to bring the frosting to á creámy spreádáble consistency.
  4. Fill ánd frost the cáke. Gárnish with cándied lemon zest if desired.

TO MAKE CANDIED LEMON ZEST

  1. Remove the zest with á shárp vegetáble peeler in long strips, ávoiding ás much of the white pith ás possible.
  2. Bring one cup of wáter ánd one cup of sugár to á slow boil.
  3. Add the pieces of lemon zest ánd boil for ábout 15 minutes. Dráin the lemon zest on á wire ráck.
  4. When cool, cut them in strips ánd roll in fine sugár.

Notes
Please visit here: https://www.rockrecipes.com/lemon-velvet-cake/

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