The Cake Slice Bakers are working their way through Carole Walters Great Cakes, and the winner of this month's vote was the Lemon Velvet Squares. So far I have enjoyed all of the cakes I have baked from this book, and I was hoping this recipe was going to be a success too because I love lemon desserts.
Yes, I loved this one too! In a way I was left wondering if I am too easy to please, because a few members of the Cake Slice Bakers have not enjoyed the cakes we have been baking. Or maybe it is just that the ones I vote for seem to be winning? Anyway, I just found that this cake was so easy to put together, baked up beautifully and the aroma as it baked had me wanting a piece before it had even cooled down. I was tempted to just dust it with powdered sugar, as the recipe suggests, but I decided that I would go with another suggestion in the book and make a lemon glaze (the recipe for the glaze can be found in the book). This really gave the cake a sweet-tart taste, and for me made the contrast between the sweet crumb of the cake and the lemon-scented glaze just perfect.
After cutting a piece to enjoy with a cup of coffee I quickly wrapped up each of the remaining pieces and off they went to a school bake sale. I am pleased to report that they sold out in record time, with requests for me to make another cake soon. With something as easy as this I will be happy to oblige.
Lemon Velvet Squares
(Printer Friendly Recipe)
- 2¼ cups sifted cake flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon freshly grated navel orange rind
- 1⅓ cups superfine sugar
- 3 large eggs
- ⅓ cup water
- 3 tablespoons fresh lemon juice
- ¼ cup fresh orange juice
- 1 tablespoon powdered sugar, for garnish
- Position oven rack in lower third of oven; preheat to 350℉; butter a 13x9 inch baking pan.
- Sift together the flour, baking powder, and salt; set aside.
- Cut the butter into 1-inch pieces and place in the large bowl of a stand mixer with paddle attachment.
- Add in the lemon and orange rinds and soften on low speed.
- Increase to med-high and cream until smooth and light in color, about 1 ½-2 minutes.
- Add the sugar 1 tablespoon at a time, taking about 6-8 minutes to blend it in well.
- Scrape the sides of the bowl occasionally.
- Add in eggs, 1 at a time at 1-minute intervals, scraping down the sides of the bowl as needed.
- Decrease speed to low; in a small bowl, combine the water, lemon juice, and orange juice.
- Add the dry ingredients alternating with the liquids, dividing the flour mixture into 3 parts and the liquid into two parts, starting and ending with the flour.
- Mix just until incorporated after each addition; do not worry if the batter appears to curdle, it should smooth out after the flour is blended inches.
- Scrape the sides of the bowl and mix for 10 seconds longer.
- Spoon batter into prepared pan, smoothing with the back of a spoon.
- Center the pan on the oven rack and bake for 30-35 minutes, or until the cake is golden brown on top, springy to touch, and begins to come away from the sides of the pan.
- Remove pan from oven and set on a cake rack to cool.
- Just before serving, place powdered sugar in a fine mesh strainer and dust the top of the cake; cut into squares and serve.
Recipe from Great Cakes by Carole Walter
You can check out all of the Lemon Velvet Squares made by my fellow Cake Slice Bakers by clicking here, or just click on the pictures below. Also, remember to come and join us on our Facebook page where we share not only each months cake but also baking tips and other goodies that have been baked by our members.