Did you know that Red Velvet Cake has a sister?!! Her name is Lemon Velvet Cake!! This lemon cake is a perfectly moist and tender crumbed cake with a lemony frosting. An ideal birthday cake for the lemon lover in your life.
1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
2 tsp lemon extract
3 large eggs
1½ cups buttermilk
1 large lemons zested
Grease and flour 2 nine inch round cake pans.
Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl and a electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed 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. It's 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.
FOR THE FROSTING
8 cups powdered sugar
2 cups unsalted butter
1 tsp lemon extract
2 tsp lemon zest
4 tbsp Whole milk
Mix together the 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 creamy and smooth.