Lemon VeIvet Cake




I made this recipe for a birthday cake for my mother in law this weekend. Everyone loved it! This will now be my go to recipe for lemon cake.

The cake was tender in texture and flavourful. I did substitute the lemon extract with a lemon baking emulsion though. I multiplied the recipe 1.5 times and got two 2″ high 8″ rounds. The cake held up well to being covered in ganache and fondant. I’m looking forward to trying to stack cakes with this recipe, and the other variations. .

Recipe >> Lemon Velvet Cake @ RockRecipes.com

13 Responses to "Lemon VeIvet Cake"

  1. The instructions state to sift together both flours but only one flour is in the ingredient list. I tried to make this but it turned out very greasy and did not bake well.

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    1. There are 2 flours in the ingredient list...all purpose and cake flour. You must have simply missed that when reading.

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  2. The result of the first commenter is not typical. This recipe has been tried by thousands of people on RockRecipes.com and has many rave reviews. There are indeed 2 flours listed in the recipe. If this person used just one thst may have been their obvious error.

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    1. I just looked at the recipe and only see one flour listed, cake flour. No other type of flour is listed in the recipe.

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  3. First two (2) ingredients; all purpose flour and cake flour.

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  4. First two (2) ingredients; all purpose flour and cake flour.

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  5. can you please list the amount of all purpose flour it's not listed on the ingredients list.

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  6. please give the amount of all purpose flour, it's not listed on the list of ingredients I'm viewing either.

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  7. please give the amount of all purpose flour, it's not listed on the list of ingredients I'm viewing either.

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  8. 1¼ cups sifted all purpose flour
    1½ cups sifted cake flour

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  9. 1¼ cups sifted all purpose flour
    1½ cups sifted cake flour

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  10. 1¼ cups sifted all purpose flour
    1½ cups sifted cake flour

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  11. 1¼ cups sifted all purpose flour
    1½ cups sifted cake flour

    ReplyDelete