Grandma Bastows Lemon Velvet Cake Recipes

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

Steps:

• 1. To make the cake, pre-heat oven to 325 degrees.
• 2. Put butter and chocolate baking squares in a 9" WELL SEASONED cast iron skillet.
• 3. Place skillet in oven and allow butter and chocolate to melt.
• 4. Remove skillet from oven.
• 5. Stir butter and chocolate together. Set aside to cool (about 20 minutes).
• 6. When pan has cooled, add two unbeaten eggs to chocolate/butter mixture and stir slightly with a wire whisk.
• 7. In separate bowl, sift together flour, sugar, and baking soda.
• 8. Alternately add the dry ingredients and the buttermilk to the chocolate mixture in the skillet stirring with wire whisk until thoroughly blended.
• 9. Then add the vanilla.
• 10. Place skillet in the oven and cook for 35 minutes.
• 11. Remove skillet from oven and place on cooling rack for 10 minutes.
• 12. If your skillet has not been seasoned well, the cake may stick. If it feels like it has stuck to the skillet, loosen the cake from the edges with a knife.
• 13. Run a large spatula between the cake and the pan on the underneath side to loosen it before inverting it onto the serving platter.
• 14. Invert the cake onto a serving platter and let cake cool before adding frosting (about an hour).
• 15. To make the frosting, cream one-third of the powdered sugar with the butter with electric mixer.
• 16. Blend in vanilla and almond extract.
• 17. Add 2 tablespoons of the cream and blend well.
• 18. Add the remaining sugar to the mixture.
• 19. Gradually add more cream.
• 20. Continue mixing until the frosting has the desired spreading consistency.
• 21. Spread on cooled cake.
• 22. Shave some chocolate almond bark or chocolate candy bar onto the top of the frosting for a beautiful finish to this cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.