Lemon Velvet Cake
Tags: Dessert
Yield: 12
- 3 cups cake flour
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 ½ cups sugar
- ⅔ cup vegetable oil
- ⅓ cup shortening
- 1 tbsp lemon zest
- 2 tsp lemon extract
- 1 tsp vanilla
- 3 large eggs
- 1 ½ cups buttermilk
- 8 ounces cream cheese room temperature
- 4 ounces unsalted butter room temperature (one stick)
- 2 ¾ cups powdered sugar
- 2 tbsp lemon juice
- Zest from one lemon about 1 tbsp
- 1 tsp clear vanilla
- Preheat oven to 325 degrees
- In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set the bowl aside.
- Using another large bowl, or a stand mixing bowl, beat together the oil, shortening, sugar, vanilla, lemon extract, and lemon zest.
- Once the ingredients are mixed together, beat in the eggs, until they are well combined into the batter.
- Slowly add in the flour mixture and the buttermilk, mixing at medium to low speed. The cake batter should be smooth and creamy with no lumps. Do not over mix or mix at high speed.
- Evenly divide the batter and pour into two 9-inch cake pans that have been lightly greased and floured, or lined with a circle parchment paper.
- Baked at 325 degrees for about 28 to 30 minutes. The cake will lightly spring back when touched on top. Remove from the oven and allow the cake to cool before frosting.
- Beat together the cream cheese, butter, and powdered sugar, until they are smooth.
- Add in the lemon juice, lemon zest, and vanilla. Continue mixing until it is smooth and creamy.
- If the frosting is too thick, you can add a teaspoon of water at a time until it reaches your desired consistency.
