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Lemon Velvet Cake

Barry C. Parsons
  • 55 minutes
  • Serves 16

INGREDIENTS

1 tsp

Lemon

2

Small or one large lemons, zest of

3

Eggs, large

1 1/4 cups

All purpose flour

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 1/2 cups

Cake flour

4 cups

Icing sugar

3 tsp

Lemon extract, pure

1 tsp

Salt

1 1/2 cups

Sugar

1 tsp

Vanilla extract, good quality

1/3 cup

Vegetable shortening

2/3 cup

Vegetable oil

1 cup

Butter, unsalted

1 1/2 cups

Buttermilk

2 tbsp

Milk