@abzero 10 June 2020

Lemon Velvet Cake

Ingredients Cake 2 1/2 cups all-purpose 1 1/2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 1/2 cups vegetable or canola oil 1 cup buttermilk room temperature 3 extra-large eggs room temperature 1 tablespoon liquid food coloring juice of 1 lemon or 1 teaspoon lemon extract 1/2 teaspoon vanilla extract zest of 2 lemons Frosting 8 ounces softened cream cheese 1/2 cup softened butter juice of 1 lemon or 1 teaspoon lemon extract 8 cups powdered sugar sifted 2 tablespoons heavy cream more or less to reach desired consistency liquid yellow food coloring to reach a mellow yellow tint Get IngredientsPowered by Chicory Instructions Cake Preheat the oven to 350 degrees. Prepare three 8-inch round baking pans with non-stick spray. Set aside. In a large bowl sift the flour and salt. Add the 1 teaspoon baking soda to the 1 cup buttermilk (use a 2 cup measure) and mix well to develop. Set aside. In the bowl of an electric mixer beat together the vegetable oil, sugar, vanilla , lemon juice and yellow food coloring. Beat well at high speed with whisk attachment until light and fluffy . Add eggs 1 at a time until well combined. At this point I use a spatula to fold in the lemon zest. Add the dry ingredients and buttermilk/soda mixture alternately. Begin and end with dry ingredients. Divide the batter evenly between the 3 prepared cake pans. I use a 1/2 cup measure to try to make them equal. Bake in a preheated 350 degree oven for 25-30 minutes or until tested by lightly touching the center and it bounces back. Remove from the oven to cool for 10 minutes on cooling racks. Then invert on racks to cool completely before frosting.