Lemon Velvet Cake

ROCK RECIPES(12)
Serrano: "Loved it! I used only 2 cups of powdered sugar in…" Read More
18Ingredients
55Minutes
530Calories

Ingredients

US|METRIC
  • 1 1/4 cups all purpose flour (sifted)
  • 1 1/2 cups cake flour (sifted)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening (at room temperature)
  • 1 teaspoon vanilla extract (good quality)
  • 2 teaspoons lemon extract (pure)
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 2 lemons (small or one large, grated and finely chopped)
  • 4 cups powdered sugar (icing sugar)
  • 1 cup unsalted butter
  • 1 teaspoon lemon extract (pure)
  • 1 teaspoon lemon zest (minced, optional)
  • 2 tablespoons milk (approximately)
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    NutritionView More

    530Calories
    Sodium11% DV270mg
    Fat40% DV26g
    Protein10% DV5g
    Carbs23% DV69g
    Fiber4% DV1g
    Calories530Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat9g45%
    Trans Fat1g
    Cholesterol70mg23%
    Sodium270mg11%
    Potassium110mg3%
    Protein5g10%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber1g4%
    Sugars50g100%
    Vitamin A8%
    Vitamin C20%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Serrano a month ago
    Loved it! I used only 2 cups of powdered sugar in the frosting and added 1/4 cup lemon juice as well.
    Joann Perez a year ago
    it's a winner!! will be making it for Easter
    Mccaulley a year ago
    It was ok. Needed more lemon in the cake. Not much flavor cake part.
    Tennille S. a year ago
    the cake was very dry
    HR 2 years ago
    loved by all! made as is
    Brigette Bowler 2 years ago
    Great! My grandma loved it!!
    Erica T. 2 years ago
    I didn't have lemon extract so just added more zest to cake and icing and a little lemon juice to icing. I bake a lot and this is a fantastic cake recipe super moist and light. My family loved it.
    Lauren Washington 2 years ago
    The cake came out wonderfully as did the icing. I do understand other reviewers comments about the richness of the icing however. To mediate this, I utilized about a half cup of freshly squeezed lemon juice. The acidity cut thru the decadent icing nicely, while still maintaining the desired weight and richness.
    Chef Terrell 2 years ago
    pretty nice im a chef and im sometimes lazy about pastries. so i sifted the dry ing in a bowl and the wet in another plus the eggs and buttermilk. i sub the shortening for melted margarine and lemon extract for lemon zest and juice. combined both dry and wet with a very quick whisk just to combine and loured into a bundt pan cause im not making a layered cake unless its a special occassion,and that it. bake a 350 in convection oven fot 45 min . prest zam, then a whisk 10x sugar with lemom and melted butter and let it run all over the hot cake..
    MaryAnn Welker 2 years ago
    The cake portion was incredibly soft, but the icing was much too sweet. How do I adjust that?
    Amy 3 years ago
    This cake is delicious! This is the first cake I made from scratch. The recipe is easy to follow and the cake came out great on the first try. The cake is moist and has a nice flavor. The icing is a little too rich for me so I will try whipped next time. However, the cake part will be my go to recipe for yellow cakes.
    Dianne J. 4 years ago
    one of the best cakes I have ever made. Texture, crumb and appearance were great. Could not ask for better. Made 2 layers but I would rather have 3.

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