Lemon Velvet Cake Recipe
This silky lemon cake is incredibly simple to make. Because it is made with oil rather of butter, there is no need to wait for the ingredients to reach room temperature. The finished texture is light and airy, with a juicy crumb. It pairs perfectly with lemon buttercream or lemon cream cheese icing.
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Calories: 346kcal
Servings: 12
Equipment
- Wilton Bake-Even Cake Strips
- Wilton 9-Inch Round Cake Pans, Set of 2
Ingredients
- 2� cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1� cups granulated sugar
- 1� cups vegetable oil
- 3 large eggs
- 1 cup buttermilk�
- 1 tsp lemon extract
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350�F and grease two 9-inch cake pans.
- In a medium bowl, whisk together flour, salt, and baking powder until smooth.
- In a large bowl, beat together oil, eggs, and sugar until fluffy.
- Add buttermilk, lemon extract, vanilla, and lemon juice, and mix well.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Spoon cake batter into prepared pans.
- Bake for 30-35 minutes or until the top of the cake springs back when lightly touched.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 346kcal | Carbohydrates: 57g | Protein: 4g | Fat: 32g | Saturated Fat: 21g | Cholesterol: 95mg | Sodium: 189mg | Potassium: 97mg | Fiber: 1g | Sugar: 45g | Vitamin A: 920IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 0.4mg