Lemon πŸ‹ Velvet Cake + Lemon Cream Cheese Frosting




* Ingredients:

+cake
°1½ cups all-purpose flour
°1 cup cake flour
°1 teaspoon baking soda
°1 teaspoon baking powder
°1 teaspoon salt
°1¾ cup granulated sugar
°3/4 cup vegetable oil
°1/4 cup butter flavored ghee
°2 eggs
°1-2 teaspoons of pure vanilla extract
°1 tablespoon of pure lemon extract
°1 teaspoon lemon peel (from 1-2 lemons)
°1 cup of milk
°1/2 teaspoon distilled white vinegar
°1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
°4-6 drops yellow food coloring
Lemon Cream Cheese Frosting
°2 (8 ounces) cream cheese, room temperature
°8 tablespoons unsalted butter, at room temperature
°1 teaspoon pure vanilla extract
°1 teaspoon pure lemon extract
°1 teaspoon lemon peel (from 2 lemons)
°4-5 cups sifted powdered sugar
°1-2 teaspoons lemon juice (if needed)
°4-5 drops yellow food coloring


* Methods : 

cake
Preheat oven to 325°F, and thoroughly grease 2 (9-inch) dark cake pans. Sit apart.
In a bowl, sift flour, baking soda, baking powder, also salt. Sit apart.
In a bowl, mix sugar, oil and butter.
Mixing eggs one by one.
Mix in vanilla extract, lemon extract, & lemon peel.
Mixing dried ingredients to wet ingredients with milk.
Mix distilled vinegar and lemon water together and mix them into the mixture.
Mix food coloring until desired shade of yellow is reached.
Pour the mixture evenly into the prepared pans and shake it to release any trapped air bubbles.
Bake for 25-30 minutes, checking the 25-minute mark and adjusting time if necessary. (see note)
When wet crumbs cling to a toothpick inserted in the center of cake, remove the cake from the oven. Let the cakes rest in the pans until the pans have cooled enough to touch. The cake will continue to cook when it cools.
Once cool, carefully remove cake from pan and place on cooling rack to cool completely.
Lemon Cream Cheese Frosting
In a large bowl, mix cheese with butter.
Combine in vanilla extract, lemon extract, and lemon peel.
Mix powdered sugar until creamy, and add lemon juice to thin it out if needed.
Add food coloring if you are using it.
Place the frosting in the refrigerator to firm up a bit before decorating.
Turn the decorations until creamy and spreadable and put the cake in the frosting.
Garnish with additional lemon peel if desired.
Notes
Don't overeat. The key is to take the cake out of the oven a few minutes before it's fully cooked (when the wet crumbs cling to a toothpick inserted in the center) and allow them to finish baking as they cool in the hot pan. This timing will vary depending on your oven, which is why it is best to check the cakes before the stated preparation time.

Enjoy !


 

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