This Lemon Velvet Cake recipe is so easy, and it feeds a crowd! This is a poke cake... but we decided not to poke it.

Ingredients:
400g (500 mL / 2 cups) sugar
Zest from 4 large lemons
160g (375 mL / 1½ cups) cake flour, sifted
210g (375 mL / 1½ cups) all purpose flour
10 mL (2 tsp) baking powder
1 mL (¼ tsp) baking soda
3 mL (¾ tsp) coarse salt
180g (175 mL / ¾ cup) butter
2 large eggs
2 yolks
2 mL (½ tsp) pure vanilla extract
60 mL (¼ cup) lemon juice
250 mL (1 cup) plain high fat yogourt

For the glaze:
325g ( 675 mL / 2½ cups) confectioners’ / icing sugar
75 mL (1/3 cup) lemon juice

Method:
Preheat the oven to 180ºC (350°F).
Grease and flour 13x9x2" cake pan.
In a stand mixer, combine the sugar and the lemon zest; with the paddle attachment grind the sugar and zest together to release all of the oil.
In another bowl, mix together the flours, baking powder, baking soda, and salt.
Cream the butter into the sugar / lemon zest.
Beat in the vanilla.
Add the yolks and eggs, one at a time, beating between each addition.
While still beating add the yogourt and lemon juice.
Spoon in the dry ingredients a little at a time, and mix until fully incorporated.
Transfer the batter to the prepared pan and bake for 30 to 35 minutes.
Remove the cake from the oven, and let cool on a rack for 10-15 minutes.
Remove the cake from the pan and set on a rack over a baking sheet.
Make the glaze by whisking the lemon juice into the icing sugar until smooth.
Pour the glaze over the cake, spreading the the glaze to cover it.


Music by Dyalla Swain
https://soundcloud.com/dyallas

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