Lemon Velvet Cake
Brighten your dessert table with this luscious Lemon Velvet Cake, a citrus-lover's dream that's as indulgent as it is refreshing. This moist and tender cake gets its velvety texture from buttermilk and its bold, zesty flavor from fresh lemon juice and lemon zest, perfectly balanced with a hint of pure vanilla. Topped with a tangy cream cheese frosting enhanced by a splash of lemon juice, this two-layer masterpiece is crowned with a sprinkle of lemon zest for a vibrant finish. Perfect for spring celebrations, summer gatherings, or anytime you want a show-stopping dessert, this Lemon Velvet Cake is sure to impress. Ready in just an hour and serving 12, it’s a crowd-pleaser that pairs beautifully with a cup of tea or a glass of bubbly.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 3 tablespoons fresh lemon juice (for frosting)
- 1 tablespoon lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until fully combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until no streaks of flour remain, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to release air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, while mixing on low speed. Once all the sugar is incorporated, add the lemon juice and beat on high speed until the frosting is light and fluffy.
Place one cake layer on your serving plate or stand. Spread a thick layer of frosting on top. Place the second cake layer on top, and frost the top and sides of the cake with the remaining frosting.
Garnish the cake with lemon zest for an extra burst of color and flavor. Slice and serve!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 75.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
