Lemon Velvet Layered Dessert (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 1/4 cups sifted all-purpose flour
02 -
1 1/2 cups sifted cake flour
03 -
1/2 teaspoon baking soda
04 -
1 1/2 teaspoons baking powder
05 -
1 teaspoon salt
06 -
1 1/2 cups sugar
07 -
2/3 cup vegetable oil
08 -
1/3 cup vegetable shortening, at room temperature
09 -
1 teaspoon good-quality vanilla extract
10 -
2 teaspoons pure lemon extract
11 -
3 large eggs
12 -
1 1/2 cups buttermilk
13 -
Zest of two small or one large lemons, grated and finely chopped
→ Frosting
14 -
4 cups icing sugar (powdered sugar)
15 -
1 cup unsalted butter
16 -
1 teaspoon pure lemon extract
17 -
1 teaspoon minced lemon zest, optional
18 -
2 tablespoons milk, approximately
# Instructions:
01 -
Grease and flour 2 nine-inch round cake pans and line the bottom with 2 circles of parchment paper.
02 -
Sift together both flours, baking soda, baking powder, salt, and sugar. Set aside.
03 -
In the bowl of an electric mixer, beat together the vegetable oil, shortening, vanilla extract, and lemon extract. Use the whisk attachment and beat on high speed until light and fluffy.
04 -
Beat the eggs into the wet mixture one at a time.
05 -
Fold in the finely grated lemon zest.
06 -
Fold the dry ingredients alternately with the buttermilk into the wet mixture. Add the dry ingredients in three portions and the buttermilk in two portions, starting and ending with the dry ingredients. Mix just until the batter is smooth and lump-free. Do not overmix.
07 -
Evenly divide the batter between the prepared cake pans.
08 -
Bake at 325°F (165°C) for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
09 -
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.