Lemon Velvet Cake + Lemon Cream Cheese Frosting

This tender and fluffy lemon velvet cake has lemon extract, lemon zest, and warm lemon water to create one light, clean lemony taste that receives even higher the subsequent day! Give it a try.

INGREDIENTS

Cake

• 1½ cups all reason flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1¾ cups granulated sugar
• 3/4 cup vegetable oil
• 1/4 cup butter-flavored shortening
• 2 eggs
• 1-2 teaspoons pure vanilla extract
• 1 tablespoon pure lemon extract
• 1 heaping teaspoon lemon zest (from 1-2 lemons)
• 1 cup buttermilk
• 1/2 teaspoon white distilled vinegar
• 1/3 cup warm lemon water (hot water combined with two tablespoons clean lemon juice)
• 4-6 drops yellow meals coloring

Lemon Cream Cheese Frosting

• two (8 oz) cream cheese room temperature
• 8 tablespoons unsalted butter room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoons pure lemon extract
• 1 ½ heaping teaspoons lemon zest (from two lemons)
• 4-5 cups powdered sugar sifted
• 1-2 teaspoons lemon juice (if needed)
• 4-5 drops yellow meals coloring

INSTRUCTIONS

Cake

Preheat oven to 325 F. Thoroughly grease and flour two (9-inch) darkish cake pans. Set aside.

In a massive bowl sift collectively flour, baking soda, baking powder and salt. Set aside.

In a massive bowl combine collectively sugar ,oil and shortening.

Mix in eggs one at a time.

Mix in vanilla extract, lemon extract and lemon zest.

Combine dry substances into moist ingredients, alternating with the buttermilk.

Mix collectively the distilled vinegar and lemon water and combine into the batter.

Mix in the meals coloring till your favored colour of yellow is reached.

Pour batter evenly into organized pans and shake pans to launch any trapped air bubbles.

Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. (see note)

When moist crumbs hang to a toothpick inserted into the core of the cake, take away cake from oven. Let desserts relaxation in the pans till pans are cool sufficient to touch. The cake will proceed to prepare dinner as it cools.

Once cooled, cautiously get rid of desserts from pan and vicinity on a cooling rack to cool completely.

Lemon Cream Cheese Frosting

In a massive bowl, combine collectively cream cheese and butter.

Mix in vanilla extract, lemon extract, and lemon zest.

Mix in powder sugar till creamy, including lemon juice to skinny it out if needed.

Stir in meals coloring if using.

Place frosting in the fridge to permit it to company up a bit earlier than frosting.

Stir the frosting till it is creamy and spreadable and frost the cakes.

Garnish with extra lemon zest if desired.

Note

The key is to take the cake out of the oven a few minutes earlier than it is absolutely performed (when moist crumbs hang to a toothpick inserted into the center) and enable it to end baking as it cools down in the warm pan. This timing will fluctuate relying on your oven, which is why it is fine to take a look at desserts earlier than the listed finished time.

Enjoy.

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