Lemon Velvet Cake

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Lemon Velvet Cake

 

2 1/4 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter

1 teaspoon freshly grated lemon rind

1/2 teaspoon freshly grated orange rind

1 1/3 cups sugar

3 large eggs

1/3 cup water

3 Tablespoons fresh lemon juice

1/4 Cup orange juice

confectioners sugar for dusting.

 

1. Preheat oven to 350 degrees. Butter and flour a

9 " x13 " x2 " cake pan.

2. Mix together flour, baking powder and salt.

3. Cream butter in large bowl of an electric mixer.

Add lemon and orange rind. Cream until smooth and

light - about 2 minutes.

4. Slowly add sugar, blending well and scraping sides

of bowl.

5. Add eggs, one at a time.

6. In a small bowl, combine water, lemon and orange

juices. Add the dry ingredients alternating with the

liquids. Mix until smooth.

7. Spoon into prepared pan, smoothing the surface.

8. Bake for 30 - 35 minutes until golden on top and

springy to the touch.

9. Remove from oven, cool on cake rack and sprinkle

with confectioners' sugar before serving. A thin lemon

glaze also works well.

 

Lemon Glaze:

2 Tablespoons butter, room temperature

1 Cup confectioners' sugar

2 teaspoons fresh lemon juice

1 teaspoon hot water

1/2 teaspoon vanilla extract

 

 

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