Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavor and incredible light, airy texture, while still staying moist and delicious.
LEMON VELVET CAKE AS A BIRTHDAY CAKE, ANNIVERSARY CAKE OR WEDDING CAKE.
2018 update: Since this recipe was first developed several years ago, I have heard from countless people who have made this cake for every possible occasion from an Easter Cake to a Mother’s Day Cake. Wherever you find lemon lovers, this cake is sure to to be a hit.
One word of caution about fondant and wedding cakes though. This is a very light textured cake, so if using fondant icing on a celebration cake be sure to use the thinnest layer you can.
Minimal stacking is also recommended unless you are using a weight supported stand. Too much weight can compress the light airy crumb structure of this cake.
To Make this Recipe You’Il Need the following ingredients:
All purpose flour
Cake flour
Baking soda
Baking powder
Salt
Sugar
Vegetable oil
Shortening (room temperature)
Vanilla
Lemon extract
Eggs
Buttermilk
zest of two lemons, grated and finely chopped
Frosting:
Sugar
Butter
Lemon extract
Lemon zest (optional)
Milk
