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Name: Lemon Velvet Sheet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Cake:; 1 1/2 cups cake flour sifted; 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon salt; 2 cups granulated sugar; 1/4 cup lemon zest tightly-ish packed; 1 teaspoon lemon extract optional; 1/2 teaspoon pure vanilla extract; 3/4 cup neutral olive oil not extra virgin; 2 large eggs; 2 yolks; 1/4 cup lemon juice; 1 cup crème fraiche you can sub sour cream; Glaze:; 2 1/2 cups confectioners’ sugar sifted; 5 tablespoons lemon juice

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INGREDIENTS

Cake:
1 1/2 cups cake flour ; sifted
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
1/4 cup lemon zest ; tightly-ish packed
1 teaspoon lemon extract ; optional
1/2 teaspoon pure vanilla extract
3/4 cup neutral olive oil ; not extra virgin
2 large eggs
2 yolks
1/4 cup lemon juice
1 cup crème fraiche ; you can sub sour cream
Glaze:
2 1/2 cups confectioners’ sugar ; sifted
5 tablespoons lemon juice

Recipe

INSTRUCTIONS

Preheat the oven to 350°F and spray a 13x9x2-inch pan with cooking spray. Line the bottom with parchment paper.

In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated. Add the extracts and oil and whisk. Add the eggs and yolks, one at a time, whisking between each addition. Add the juice and whisk again; and then the crème fraiche, whisking a final time to incorporate—don’t be afraid to whisk relatively vigorously throughout all of this. Add the dry ingredients all at once, and using a rubber spatula, very gently fold the dry into the wet.

Transfer the batter to the prepared pan and bake for 30 to 33 minutes, rotating at the half way point, until a toothpick inserted in the center comes out clean or with a moist crumb or two.

Set the pan on a cooling rack and let the cake cool for 10 to 15 minutes.

Invert the cake right side up on to the rack, and rest it in a baking sheet with sides. If you want to serve it from the pan, you can skip this step.

To make the glaze, place the confectioners’ sugar and the lemon juice in a large bowl. whisk vigorously until smooth. Gently pour the glaze over the cake, using an offset spatula to spread the glaze, if it pools, and let the cake cool until room temperature.

NOTES

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Lemon Velvet Sheet Cake

Cake:
1 1/2 cups cake flour sifted
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
1/4 cup lemon zest tightly-ish packed
1 teaspoon lemon extract optional
1/2 teaspoon pure vanilla extract
3/4 cup neutral olive oil not extra virgin
2 large eggs
2 yolks
1/4 cup lemon juice
1 cup crème fraiche you can sub sour cream
 Glaze:
2 1/2 cups confectioners’ sugar sifted
5 tablespoons lemon juice

Preheat the oven to 350°F and spray a 13x9x2-inch pan with cooking spray.  Line the bottom with parchment paper.

In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt and set aside.

Transfer the batter to the prepared pan and bake for 30 to 33 minutes, rotating at the half way point, until a toothpick inserted in the center comes out clean or with a moist crumb or two.

Set the pan on a cooling rack and let the cake cool for 10 to 15 minutes.

Invert the cake right side up on to the rack, and rest it in a baking sheet with sides. If you want to serve it from the pan, you can skip this step.

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Nutrition

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Serving Size: 1 Recipe (2558g)
Recipe Makes: 1 Serving

Calories: 7654
Calories from Fat: 1841 (24%)

Amt Per Serving		% DV

	Total Fat 204.6g	273 %
	Saturated Fat 99g	495 %
	Monounsaturated Fat 65.1g
	Polyunsanturated Fat 20.8g
Cholesterol 3967.8mg		1221 %
Sodium 1190.3mg		41 %
Potassium 2362.5mg		62 %
Total Carbohydrate 1299.3g		382 %
	Dietary Fiber 20.1g	80 %
	Sugars, other 1279.2g
Protein 153.2g		219 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7654

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