Grandma Bastows Lemon Velvet Cake Recipes

GRANDMA BASTOW'S LEMON VELVET CAKE

Steps:

• 1. In mixing bowl, sift the cake mix and instant pudding together, then add the eggs, oil, water, and lemon extract and beat with electric mixer for 5 minutes. Pour into greased and floured 13x9 baking dish and bake @ 350 degrees for 30 - 40 minutes. When cake is done, reomove from oven and place on a cooling rack for 5 minutes. Using a fork, poke holes in the top while the cake is still warm. These holes will allow the icing to flow through the cake infusing it with all the delicious lemon flavor in the icing, so poke plenty of holes !
• 2. While the cake is baking, mix your icing because you will pour the icing over the top of the cake while it is still warm. First, put the powdered sugar into a small mixing bowl. You need to remove the zest from the outside of the lemon with a zesting tool (a small grater will work if you don't have the zesting tool) and add it to the powdered sugar. Cut the lemon in half and add all the juice from the lemon (being careful to remove all the seeds) to the sugar as well. Add the melted butter and water, then mix with a wire whisk until blended well. This mixture will be very runny. When cake has cooled for five minutes, and holes have been poked into top of cake, slowly pour the icing mixture over the top of the cake and allow it to seep down into the cake, being careful not to allow the icing to run over the sides of the cake. You want to keep the icing on the top of the cake so all the flavor doesn't run to the sides. If you are a true lemon flavor lover, you can double the icing recipe and it doubles the lemon flavor of this cake. I have tried it and WOW does it ever pack a punch of lemon flavor!! Yummy

LEMON VELVET CAKE

Steps:

• For the cake:.
• 1. Preheat oven to 325°F. Grease two 8-inch cake pans with nonstick cooking spray.
• 2. In a large bowl, sift together both flours, baking soda, baking powder and salt. Set aside.
• 3. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the sugar, canola oil, butter, vanilla and lemon extract. Beat well at high speed until light and fluffy, about 6-8 minutes.
• 4. Beat the eggs in one at a time. After adding all eggs beat on medium speed for 3-4 minutes.
• 5. Slowly add in the dry ingredients alternately with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 divisions). It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, remove from mixer and use spatula to fold until all flour is incorporated.
• 6. Spread batter evenly in each pan. Place in oven and bake for 27-35 minutes (turn pans half way through) or until a wooden toothpick inserted in the center comes out clean. Let cool completely before filling and frosting.
• For the frosting:.
• In the bowl of a stand mixer, fitted with the whisk attachment, mix together the powdered sugar, lemon zest and butter on low speed until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Add the cream cheese in chunks. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
• To assemble:.
• Fill and frost the cake the cooled cake layers. Slice and serve.