Try this brand new š Citrus Velvet Cake with Lemon Buttercream Frosting š made with our Lemon Infused Coconut Oil! ā
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Remember to shop the Constance Estate Line of Infused Oil at www.cgacaribbean.com!āØā
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Citrus Velvet Cake šā
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3 cups all-purpose flourā
2 1/2 tsp baking powder ā
1/2 tsp saltā
2 cups sugarā
Zest of one lemon and 1 orangeā
4 large eggsā
1 1/2 tsp mixed essenceā
2/3 cup full fat (whole) milk, at room temperatureā
2/3 cup Constance Estate Lemon Infused Coconut Oilā
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Lemon Buttercream Frosting š°ā
1 tbsp vanilla ā
4 cups icing sugar ā
1 cup Marigold margarine, room temperatureā
2 tbsp lemon juiceā
1/2 tsp saltā
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Directions:ā
-Preheat your oven to 350 degrees F and prepare three 8-inch circle cake pans by greasing and lining with parchment paper.ā
-In a bowl, sift or whisk the flour with the baking powder and salt.ā
-In the bowl of your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the sugar, lemon + orange zest, eggs, and vanilla extract until smooth and creamy (about 1 minute).ā
-Then, with the mixer on low speed, alternately add the flour mixture (in three additions) with the milk and oil (in two additions), beginning and ending with the flour mixture.ā
-Evenly divide the batter among the three prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake about 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center. ā
-Place the cakes on a wire rack to cool fully before icing and decorating them.ā
-To make buttercream whip margarine and salt for about a minute using a stand using the paddle or and electric hand mixer. Sift in the icing sugar in several batches beating on low after each addition. Add a tablespoon of the lemon juice while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency.ā
