LEMON VELVET CAK

Grease the two pans with shortening. Then use a piece of round cut parchment paper on the bottom. If you grease the entire pan well with the parchment the cakes will come out a lot easier.

Ingredients

1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups buttermilk
2/3 cup vegetable oil
2 tsp pure lemon extract
zest of two small or one large lemons, grated and finely chopped
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
1/3 cup vegetable shortening at room temperature
2 tsp pure lemon extract
3 large eggs

FOR THE FROSTING

1 tsp pure lemon extract
2 tbsp milk, approximately
1 tsp minced lemon zest, optional
4 cups icing sugar, powdered sugar
1 cups unsalted butter

Instructions

First, 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.

Then. 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.

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

TO PREPARE THE FROSTING

Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Fill and frost the cake. Garnish with candied lemon zest if desired.

TO MAKE CANDIED LEMON ZEST

Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

When cool, cut them in strips and roll in fine sugar.

Happy Cooking TimeJ