Lemon Velvet Cake

552 g cake flour

552 g sugar

1 T baking powder

3/4 t baking soda

3/4 t salt

15 oz buttermilk, room temp

1/2 C vegetable oil

5 eggs

5 t lemon zest

1 T lemon extract

3 T lemon juice

24 oz butter, softened

Preheat oven to 335.
Cake release three 9-inch rounds or line with parchment.

In a stand mixer bowl, combine flour, sugar, powder, soda, and salt.
On low speed, mix 10 secs to combine.
Separately, combine about half buttermilk with oil and set aside.

Add eggs, zest, extract, and juice to remaining buttermilk.

Whisk wet ingredients together and set aside.
Add softened butter to dry ingredients and mix on low 30 secs.
Dry ingredients should resemble coarse sand.
Add milk/oil and mix on medium for 2 full mins.
Scrape bowl and reduce speed to low.
Add egg mixture in 3 batches, mixing 15 secs between additions.
Bake 35-40 mins.
Firmly tap pans on countertop to release steam after baking.
Let cool 10 mins before flipping.

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