Lemon Velvet Squares
- 2 14 cups sifted cake flour
- 2 12 teaspoons baking powder
- 12 teaspoon salt
- 12 cup unsalted butter
- 1 teaspoon lemon zest, freshly grated
- 12 teaspoon navel orange rind, freshly grated
- 1 13 cups superfine sugar, or 1 13 cups strained sugar
- 3 large eggs
- 13 cup water
- 3 tablespoons lemon juice, fresh
- 14 cup orange juice, fresh
- 1 tablespoon powdered sugar, for garnish
DirectionsPosition oven rack in lower third of oven; preheat to 350; butter a 13x9 inch baking pan.
Using a triple sifter, 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 1/2-2 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.