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Lemon Velvet Cake by


1 & 1/4 cups flour, sifted
1 & 1/2 cups cake flour, sifted
1/2 teaspoon baking soda
1 & 1/2 teaspoon baking powder
1 teaspoon salt
1 & 1/2 cups sugar
2/3 cups vegetable oil
1/3 cup shortening
1 teaspoon vanilla
2 teaspoons lemon extract
3 eggs
1 & 1/2 cups buttermilk
zest of 2 lemons, grated and finely chopped

8 cups powdered sugar
2 cups butter
1 teaspoon lemon extract
1 teaspoon minced lemon zest
4 Tablespoons milk


Grease and flour two 9-inch round cake pans. Line bottoms with circles of parchment paper. Sift both flours, baking soda, baking powder, salt and sugar. Set aside. With mixer, beat oil, shortening, vanilla and lemon extract. Beat at high speed until light and fluffy. Beat in eggs, one at a time. Fold in lemon zest. Fold in dry ingredients alternately with buttermilk. Begin and end with dry ingredients. Do not over mix. Pour batter into two cake pans. Bake at 325*F for 30-35 minutes. Cool Completely.

Mix together powdered sugar, lemon zest and butter until becomes crumbly. Add lemon extract and a little bit of the milk. Beat until smooth and fluffy, adding only enough milk to bring frosting to spreadable consistency. Fill and frost cake.

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