Try this brand new ? Citrus Velvet Cake with Lemon Buttercream Frosting ? made with our Lemon Infused Coconut Oil!
Remember to shop the Constance Estate Line of Infused Oil at www.cgacaribbean.com!✨
Citrus Velvet Cake ?
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
Zest of one lemon and 1 orange
4 large eggs
1 1/2 tsp mixed essence
2/3 cup full fat (whole) milk, at room temperature
2/3 cup Constance Estate Lemon Infused Coconut Oil
Lemon Buttercream Frosting ?
1 tbsp vanilla
4 cups icing sugar
1 cup Marigold margarine, room temperature
2 tbsp lemon juice
1/2 tsp salt
Directions:
-Preheat your oven to 350 degrees F and prepare three 8-inch circle cake pans by greasing and lining with parchment paper.
-In a bowl, sift or whisk the flour with the baking powder and salt.
-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).
-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.
-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.
-Place the cakes on a wire rack to cool fully before icing and decorating them.
-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.
