I've been do a lot of spring clean & grooming. As I write this post, the temperature is 80 degrees, I open my window, playing Montiel Jordan's summer anthem "This Is How We Do It.
Oh and lemon! Oh my gosh, I've been baking with lemon like Easter is around the corner! Hey there Lemon Cakes, I'm coming for you my next friend! I don't know what's going on, but I'm just dealing with it.
I mean, who said you have to waiting until spring comes to briing all lemonade anyway? Seriously, who set this rule? This year was so unique that everything went well, and now, let's talk about fresh, vibrant, happy lemons!!! Bring the Lemon Velvet Cake!!!
* Ingredients :
° 1¼ cups sifted all-purpose flour
° 1½ cups sifted cake flour
° Half a teaspoon of baking soda
° 1½ tsp baking powder
° 1 teaspoon salt
° 1½ cups sugar
° Half a cup of vegetable oil
° ½ cup vegetable ghee
° 1 tsp vanilla extract
° 2 teaspoons pure lemon extract
° 3 large eggs
° 1½ cups milk
° Zest of two small or large lemons, grated and finely chopped
to freeze
° 7 cups icing sugar (powdered sugar)
° 1 cups unsalted butter
° 1 tsp extract pure lemon
° 1 teaspoon minced lemon peel (optional)
° About 4 tablespoons of milk
* instructions :
Grease and grease 9-inch round cake pans and brush the bottoms with two circles of parchment paper. Sift both flour, baking soda jointly . salt , baking soda and & sugar, set apart .In bowl of an electric mixer, blend vegetable oil, ghee, vanilla extract, also lemon.Whisk well at high speed with whisk attachment TO light and fluffy
Beat eggs one at a time.
Adding lemon peel.Add dry ingredients and milk one at a time.I always divide the dry ingredients into three parts and the liquid ingredients into two parts. It is very important that the additions begin and end with the dry ingredients. Do not over mix the mixture.Time there are no clumps in batter, pour it TO prepared 9 inch bakiing pan.
Baking at 325°F for 30-35 minutes Leave cake cool in the pan for 10 min, then place it on a metal rack to cooled totally .
For freez : Blend icing sugar, lemon zest, & butter jointly until somewhat crumbly.Add lemon extract and a little milk.
Beat until smooth and fluffy, adding just enough milk to give it a creamy, spreadable texture.
Fill the cake and leave it frozen. decorate with sweetened lemon peel, if wanted .To make candied lemon zest, use a sharp peeler to cut the lemon zest into long slices, avoiding white pulp as much as possible.Boil a cup of water and a cup of sugar.Adding lemon wedges & cooking for 15 min .Drain the peeled lemons on a metal rack.
When cool, cut into slices and roll in caster sugar. ...
Enjoy !
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