Lemon Velvet Cake


  • 1¼ all-purpose flour sifter cups
  • 1½ cups sifted cake flour
  • ½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • 1 teaspoon salt
  • 1½ cup of sugar
  • ⅔ cup vegetable oil
  • ⅓ cup margarine at room temperature
  • 1 teaspoon good quality vanilla extract
  • 2 teaspoons pure lemon extract
  • 3 large eggs
  • 1½ cups of yogurt
  • Humans of small lemon or large lemon, finely chopped and finely chopped

For frost

  • 8 cups of powdered sugar (powdered sugar)
  • 2 cups unsalted butter
  • 1 teaspoon pure lemon extract
  • 1 teaspoon of chopped lemon peel (optional)
  • About 4 tablespoons of milk


Grease and flour 2 frying pan 9-inch round cake and line the bottom with two circles of butter paper. Sift both flour and baking soda. Bake baking powder, salt and sugar aside.
In an electric mixer bowl, mix vegetable oil, ghee, vanilla and lemon extract. Well failed at high speed with Alkhvaqh extension until it
becomes light and thin failed eggs at one time.
Fold in the lemon peel.
The dry ingredients are folded alternately with milk.
I always add dry ingredients in three sections and liquid ingredients in two parts. It is very important to start and finish additions with dry ingredients. Do not over mix the mixture. Once there are no lumps in the mixture, pour in 9-inch prepared cake pans.

Bake at 325 degrees Fahrenheit for 30-35 minutes or until a wooden toothpick in the center comes out clean. Leave the cake to cool in the pans for 10 minutes before turning into wire shelves to cool completely.

To Freeze: Mix powdered sugar, sprinkle lemon and butter together until it becomes a kind of crumb.

Add lemon extract and a little milk.

Whisk until soft and fluffy, with just enough milk to add frost to a creamy, creamy texture.

Fill the cake with frost. Decorate the skin of the lemon peel, if desired.
To make lemon peel, remove the peel using a sharp vegetable peeler in long strips, avoiding as much white pulp as possible.

Bring a cup of water and a cup of sugar to boil slowly.

Add the lemon peel pieces and bring to a boil for 15 minutes. Lemon peel on a wire rack.

When it cools, cut it into slices and wrap it in fine sugar

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