If you’re looking for a show-stopping dessert that combines the lightness of velvet with the zing of fresh lemon, this Lemon Velvet Cake is what you need. It’s a delightful treat that’s perfect for celebrations or simply to brighten up your day. The fluffy texture and refreshing citrus flavor make every bite a sunny experience.
This cake is not just a feast for the eyes; it’s a harmonious blend of sweetness and tartness. Imagine a moist, tender cake with layers of luscious lemon frosting that will leave everyone asking for seconds. Perfect for afternoon tea or a birthday celebration, this recipe will make your baking skills shine.
Deliciously Tangy Lemon Velvet Cake
The Lemon Velvet Cake features a soft and airy crumb with a vibrant lemon flavor that dances on your palate. The silky frosting adds a creamy texture, balancing the cake’s citrusy notes, making it irresistibly delightful.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the lemon juice and zest until well combined.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides of the cake. Decorate as desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 slices
- Calories: 350kcal
- Fat: 16g
- Protein: 4g
- Carbohydrates: 50g
