This smooth and fluffy lemon velvet cake has lemon extract, lemon zest, and sizzling lemon water to create one mild, recent lemony taste that will get even higher the following day! Give it a attempt.
Components
Cake
1½ cups all goal flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
1/2 teaspoon white distilled vinegar
1/3 cup sizzling lemon water (sizzling water combined with 2 tablespoons recent lemon juice)
4-6 drops yellow meals coloring
Lemon Cream Cheese Frosting
2 (8 oz) cream cheese room temperature
8 tablespoons unsalted butter room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure lemon extract
1 ½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar sifted
1-2 teaspoons lemon juice (if wanted)
4-5 drops yellow meals coloring
To continue reading, scroll down and click Next 👇👇👇
