Lemon Velvet Cake with Cream Cheese Frosting
This delightful Lemon Velvet Cake, topped with cream cheese frosting, brings brightness and joy to any occasion while being easy to prepare.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest (freshly grated)
- 0.5 cups lemon juice (freshly squeezed)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and granulated sugar until fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, blend buttermilk, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture, starting and ending with flour. Mix until just combined.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Frosting
- For the frosting, whip together the cream cheese and unsalted butter until smooth.
- Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy.
Assembly
- Once the cakes are completely cool, frost between layers and on top.
- Admire your work and serve!
Notes
Tips: Use a microplane for lemon zest for finer shavings. Ensure butter and cream cheese are at room temperature for better blending. Consider using a lemon simple syrup for added moisture.