LEMON VELVET CAKE
I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)
Provided by riffraff
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 9 x 13 cake pan.
- Mix together flour, baking powder and salt.
- Cream butter in large bowl with mixer.
- Add lemon and orange zest.
- Cream until smooth and light, about 2 minutes.
- Slowly add sugar, blending well and scraping sides of bowl.
- Add eggs, one at a time.
- In a small bowl, combine water, lemon and orange juices.
- Add the dry ingredients alternating with the liquids.
- Mix well until smooth.
- Spoon into prepared pan--smoothing the surface.
- Bake for 30 to 35 minutes until golden on top and springy to the touch.
- Remove from oven and cool on a rack.
- Sprinkle with confectioners' sugar before serving.
- A thin lemon glaze also works nicely.
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