Indulge in Citrus Bliss with Lemon Velvet Cake

Lemon Velvet Cake is a delightful twist on the classic velvet cake, offering a burst of citrusy flavor that’s sure to brighten any occasion. With its tender crumb, moist texture, and tangy lemon frosting, this cake is a true crowd-pleaser. Whether you’re celebrating a special milestone or simply craving a slice of sunshine, this recipe is guaranteed to satisfy. Join us as we embark on a journey to create a masterpiece of lemony bliss that will leave your taste buds tingling with delight.

Ingredients:

For the Cake:

• 1 1/4 cups sifted all-purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 teaspoon good quality vanilla extract
• 2 teaspoons pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Zest of two small or one large lemon, grated and finely chopped

For the Frosting:

• 8 cups icing sugar (powdered sugar)
• 2 cups unsalted butter
• 1 teaspoon pure lemon extract
• 1 teaspoon minced lemon zest (optional)
• Approximately 4 tablespoons milk

Instructions:

Making the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, cream together the sugar, vegetable oil, vegetable shortening, vanilla extract, and lemon extract until light and fluffy.
4. Add Eggs: Beat in the eggs, one at a time, until well incorporated.
5. Alternate Adding Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Lemon Zest: Gently fold in the grated lemon zest until evenly distributed throughout the batter.
7. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Making the Frosting:

1. Cream Butter: In a large mixing bowl, cream the butter until smooth and creamy.
2. Gradually Add Sugar: Gradually add the icing sugar, one cup at a time, beating well after each addition.
3. Add Flavorings: Mix in the lemon extract and lemon zest (if using) until well combined.
4. Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency – smooth and spreadable, but not too thin.

Assembling the Cake:

1. Level Cakes: If necessary, use a serrated knife to level the tops of the cakes to ensure they are flat.
2. Layer and Frost: Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining cake layers, stacking them on top of each other.
3. Frost the Top and Sides: Frost the top and sides of the cake with the remaining frosting, using a spatula to create smooth and even layers.
4. Decorate (Optional): Garnish the cake with additional lemon zest, lemon slices, or edible flowers for a decorative touch.

Cook’s Notes and Variations:

• Fresh Lemon Juice: For an extra burst of lemon flavor, you can add a tablespoon or two of fresh lemon juice to the cake batter or frosting.
• Lemon Curd Filling: For an indulgent filling between the cake layers, spread a thin layer of lemon curd before frosting.
• Gluten-Free Option: To make this cake gluten-free, you can substitute a gluten-free all-purpose flour blend for the regular all-purpose flour.

Keto and Low-Carb Versions:

• Keto Option: Unfortunately, traditional lemon velvet cake is high in carbs due to the flour and sugar content. However, you can experiment with keto-friendly flour substitutes such as almond flour or coconut flour, and sugar substitutes like erythritol or stevia to create a low-carb version. Keep in mind that the texture and taste may differ from the original.

Frequently Asked Questions (FAQs):

Q: Can I use lemon juice instead of lemon extract? A: Lemon extract provides a more concentrated lemon flavor compared to lemon juice. However, you can use lemon juice in place of lemon extract, but you may need to adjust the quantity to achieve the desired level of flavor.

Q: Can I make this cake in advance? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead and stored in the refrigerator. Simply bring the frosting to room temperature and re-whip before using.

Q: How should I store leftovers? A: Leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature before serving for the best taste and texture.

Lemon Velvet Cake is a delightful treat that brings together the fresh, zesty flavor of lemons with the rich, moist texture of velvet cake. With its heavenly aroma and irresistible taste, this cake is sure to become a favorite for any occasion. Whether you’re celebrating a birthday, anniversary, or simply indulging your sweet tooth, Lemon Velvet Cake is the perfect choice for a dessert that’s as vibrant and delightful