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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter
1 tsp freshly grated lemon rind
1/2 tsp freshly grated orange rind
1 1/3 cups sugar
3 large eggs
1/3 cup water
3 tbsp fresh lemon juice
1/4 cup orange juice
Confectioners sugar for dusting.
Preheat oven to 350 degrees. Butter and flour a 13x9 inch pan. Mix together flour, baking powder and salt. Cream butter in large bowl of an electric mixer. Add lemon and orange rind. Cream until smooth and light - about 2 minutes. Slowly add sugar, blending well and scraping sides of bowl. Add eggs, one at a time.
In a small bowl, combine water, lemon and orange juices. Add the dry ingredients alternating with the liquids. Mix until smooth.
Spoon into prepared pan, smoothing the surface. Bake for 30 - 35 minutes until golden on top and springy to the touch. Remove from oven, cool on cake rack and sprinkle with confectioners sugar before serving. (I use the following lemon glaze instead of sprinkling it with confectioners sugar.)
Lemon Glaze:
2 tbsp butter, room temperature
1 cup confectioners sugar
2 tsp fresh lemon juice
1 tsp hot water
1/2 tsp vanilla extract
Mix together and drizzle over cake.
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LEMON VELVET CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter
1 tsp freshly grated lemon rind
1/2 tsp freshly grated orange rind
1 1/3 cups sugar
3 large eggs
1/3 cup water
3 tbsp fresh lemon juice
1/4 cup orange juice
Confectioners sugar for dusting.
Preheat oven to 350 degrees. Butter and flour a 13x9 inch pan. Mix together flour, baking powder and salt. Cream butter in large bowl of an electric mixer. Add lemon and orange rind. Cream until smooth and light - about 2 minutes. Slowly add sugar, blending well and scraping sides of bowl. Add eggs, one at a time.
In a small bowl, combine water, lemon and orange juices. Add the dry ingredients alternating with the liquids. Mix until smooth.
Spoon into prepared pan, smoothing the surface. Bake for 30 - 35 minutes until golden on top and springy to the touch. Remove from oven, cool on cake rack and sprinkle with confectioners sugar before serving. (I use the following lemon glaze instead of sprinkling it with confectioners sugar.)
Lemon Glaze:
2 tbsp butter, room temperature
1 cup confectioners sugar
2 tsp fresh lemon juice
1 tsp hot water
1/2 tsp vanilla extract
Mix together and drizzle over cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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