Lemon Velvet Cake
I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)
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INGREDIENTS
Nutrition- 2 1⁄4cups cake flour
- 2 1⁄2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2cup unsalted butter
- 1teaspoon freshly grated lemon, zest of
- 1⁄2teaspoon freshly grated orange zest
- 1 1⁄3cups sugar
- 3large eggs
- 1⁄3cup water
- 3tablespoons fresh lemon juice
- 1⁄4cup orange juice
-
LEMON GLAZE
- 2
- 1
- 2
- 1
- 1⁄2
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DIRECTIONS
- Preheat oven to 350°.
- Butter and flour a 9 x 13 cake pan.
- Mix together flour, baking powder and salt.
- Cream butter in large bowl with mixer.
- Add lemon and orange zest.
- 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 well until smooth.
- Spoon into prepared pan--smoothing the surface.
- Bake for 30 to 35 minutes until golden on top and springy to the touch.
- Remove from oven and cool on a rack.
- Sprinkle with confectioners' sugar before serving.
- A thin lemon glaze also works nicely.
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