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Lemon Velvet Cake Recipe
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3
Reviews
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By:
Jane Ward
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Lemon Velvet Cake Recipe uses flour, sugar, butter, buttermilk, oil, eggs, lemon juice, vanilla extract, cream cheese, and lemon zest in baking this delicious lemon velvet cake.
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INGREDIENTS
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For the Lemon Velvet Cake:
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2 1/2 cups all-purpose flour
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1 1/2 cups granulated sugar
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1/2 cup unsalted butter, softened
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1 cup buttermilk
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1/2 cup vegetable oil
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4 large eggs
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1/2 cup freshly squeezed lemon juice (about 2 lemons)
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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For the Lemon Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon lemon zest
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1/2 teaspoon vanilla extract
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DIRECTIONS
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1:
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
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2:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Stir in the vegetable oil until the batter is smooth. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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3:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Mix in the lemon juice, lemon zest, and vanilla extract until smooth and well combined.
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4:
If the cake layers have domed on top, level them with a knife or cake leveler. Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting, smoothing it out with a spatula. Garnish with additional lemon zest, fresh lemon slices, or edible flowers if desired. Chill the cake for about 30 minutes to set the frosting before slicing and serving. Enjoy your Lemon Velvet Cake, a delightful blend of zesty lemon flavor and creamy frosting that’s perfect for any occasion!
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