28
Jun
Lemon Velvet Cake Recipe. In a large bowl beat together oil eggs and sugar until light an fluffy. Vegetable Oil-You can use canola oil as a. 1½ cups all purpose flour 1 cup cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1¾ cups granulated sugar 34 cup vegetable oil 14 cup butter-flavored shortening 2 eggs 1-2 teaspoons pure vanilla extract 1 tablespoon pure lemon extract 1 heaping teaspoon. This is called clabbering.
Combine the 4oz of buttermilk with the oil and set aside. Bake for 30-35 minutes or until a toothpick tests clean. Stir in dry ingredients until just mixed and then spoon into prepared pans. It is very important to begin and end the additions with the dry ingredients. Sugar-This sugar is always used in the best recipes. Stir to combine then allow the mixture to sit for 10 minutes.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Do not over mix the batter. If theres one cake recipe that will jumpstart you from winter blues to sunny spring days its my lemon cake with lemon buttercream. For square pans or cakes over 12 I also use parchment paper. To the remaining 6oz of buttermilk add your eggs lemon zest lemon extract and lemon juice. In the bowl of an electric mixer fitted with the whisk attachment beat together the sugar canola oil butter vanilla and lemon extract. Beat well at high speed until light and fluffy about 6-8 minutes.