Nothing says sunny summer day like a bright yellow lemon cake. I am loving these sunny July afternoons in Atlanta. I'm not always thrilled about having to be outside in the heat but I've managed to stay cool in the pool on the really hot days this summer. On the days that I have to be inside cooking, seeing the afternoon sun streaming through my kitchen windows, brings a smile to my face. It's not that I don't appreciate a good rainy day too - I am a gardener, after all. But a sunny days magically put me in a better mood.
I decided to create a cake that would reflect the warm, bright, July sun. My goal was to create a cake that was full of rich lemon flavor. I added lemon zest and lemon extract to my cake batter but I didn't feel like that was enough to give my cake the lemon flavor that I was looking for so I brushed the cooled cake layers with a lemon glaze too. The result ... a super delicious, bright and sunny - lemon velvet cake.
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1 1/2 cups buttermilk
zest of two small or one large lemons, grated and finely chopped
Combine juice form 2 lemons and 1 Tablespoon of sugar to make a glaze. Brush over cakes.
Place 1 cake layer on a plate. Top with lemon cream cheese frosting.
Repeat with remaining layers.
I added some fresh lemon juice to my cream cheese frosting to give it a bright lemon flavor and a little bit of lemon food coloring to give it the color of the sun. Hoping your day is sunny and bright.
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