Lemon Velvet Cake is a moist and fluffy cake with a delightful lemon flavor, topped with a creamy lemon cream cheese frosting.
Author:Isabella
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 cup buttermilk
½ cup fresh lemon juice
8 ounces cream cheese, softened (for frosting)
½ cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2 tablespoons fresh lemon juice (for frosting)
1 teaspoon lemon zest (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the flour mixture, mixing until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the lemon juice and lemon zest.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Serve immediately or refrigerate for up to 3 days.
Notes
For a lighter cake, substitute half of the all-purpose flour with cake flour.
Add a layer of fresh berries between the cake layers for added flavor and decoration.