I think my seasons are mixed! In my last post, I was talking about how I finally got into all things cozy and fall, and last week I was in a full state of mind for sunny spring!
I've been doing a lot of spring cleaning and grooming. As I write this post, the temperature is 80 degrees, I open my window, playing Montiel Jordan's summer anthem "This Is How We Do It.
Oh and lemon! Oh my gosh, I've been baking with lemon like Easter is around the corner! Hey there Lemon Cakes, I'm coming for you my next friend! I don't know what's going on, but I'm just dealing with it.
I mean, who said you have to wait until spring comes to bring everything lemonade anyway? Seriously, who set this rule? This year was so unique that everything went well, and now, let's talk about fresh, vibrant, happy lemons!!! Bring the Lemon Velvet Cake!!!
* ingredients :
+ cake
° 1½ cups all-purpose flour
° 1 cup cake flour
° 1 teaspoon baking soda
° 1 teaspoon baking powder
° 1 teaspoon salt
° 1¾ cup granulated sugar
° 3/4 cup vegetable oil
° 1/4 cup butter flavored ghee
° 2 eggs
° 1-2 tsp vanilla extract
° 1 tsp lemon extract
° 1 teaspoon lemon peel (from 1-2 lemons)
° 1 cup of milk
° 1/2 tsp white vinegar
° 1/3 cup hot lemonade (mix hot water with 2 tablespoons of fresh lemon juice)
° 4/6 drops yellow food coloring
* lemon cream cheese frosting
° 2 (8 ounces) cream cheese, room temperature
° 8 tablespoons unsalted butter, room temperature
° 1 teaspoon vanilla extract
° 1 teaspoon pure lemon extract1 teaspoon lemon peel (from 2 lemons)
° 4-5 c powdered sugar
° 12 teaspoons lemon juice (if necessary)4-5 drops yellow food coloring
* Directions :
Cake
Preheat oven 325°F, and thoroughly grease 2 (9-inch) dark cake pans. Sit aside.Sift the flour, baking soda, baking powder and salt into a large bowl. Sit aside.In a large bowl, combine sugar, butter, and ghee.
Whisk the eggs one by one.Mix vanilla extract, lemon extract and lemon zest.Alternately blend wet & dried ingredients with milk.Mix distilled vinegar and lemonade and add to the mixture.Mix the food coloring until it turns yellow.Pour the mixture evenly into the prepared mold and shake to loosen the bubbles.
Bake for 25-30 minutes, check the 25-minute mark and adjust the time as needed.(See note) When the wet crumbs stick to the toothpick in the center of the cake, take the cake out of the oven.Let the cakes sit in the baking tray until they cool and touch.When the cake cools, it will continue to cook.
After the cake has cooled, carefully remove it from the mold and place it on a metal rack to allow it to cool completely.
Lemon Cream Cheese Frosting
Mix cheese and butter in a large bowl.Stir the powdered sugar until creamy, dilute with lemon juice if necessary.If using, add food coloring.Put the icing sugar in the refrigerator and let it solidify a bit before decorating.Turn the decoration over until it becomes creamy, spread out, and put the cake in the frosting.If you want, you can garnish with lemon zest.
Enjoy !
