Lemon Velvet Cream Cake
Indulge in the perfect balance of tangy and sweet with this Lemon Velvet Cream Cake, a show-stopping dessert that’s as luscious as it is light. Featuring a tender, velvety crumb infused with fresh lemon zest and juice, this cake is elevated by a creamy, whipped cream cheese frosting with hints of lemon extract. Every bite delivers a burst of citrusy brightness complemented by the richness of buttermilk and silky frosting. Ideal for celebrations or any day you crave a touch of sunshine, this two-layer cake not only looks stunning but is also easy to prepare in under an hour. Garnish with extra lemon zest for a vibrant finishing touch, and get ready to impress your family and friends! Perfect keywords for this recipe include "lemon cake," "cream cheese frosting," "citrus dessert," and "easy layer cake."
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (from 2 lemons)
- 0.25 cups fresh lemon juice
- 1 cups buttermilk
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar
- 0.25 cups heavy cream
- 1 teaspoon lemon extract
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line them with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together 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 and lemon zest.
Beat in the fresh lemon juice until incorporated.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry mixture. Do this in three additions. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the softened cream cheese in a medium mixing bowl until smooth and creamy, about 2 minutes.
Gradually add powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
Add the heavy cream, vanilla extract, and lemon extract. Increase the mixer speed to medium and beat for an additional 2-3 minutes until the frosting is light and fluffy.
Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a thick layer of frosting on top.
Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.
Decorate the cake with extra lemon zest, if desired. Slice and serve!
Nutrition Facts
Calories |
7678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.7 g | 412% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1599 mg | 533% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 1146.2 g | 417% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 894.2 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 733 mg | 56% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1314 mg | 28% | |
*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.
