Description
A moist and tangy lemon velvet cake with a creamy frosting, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Frosting Ingredients:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- Juice of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese, butter, powdered sugar, and lemon juice until smooth.
- Frost the cooled cakes and stack them.
Notes
Ensure lemons are fresh for the best flavor; store the cake in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g