Lemon Velvet Cake
Introduction
Lemon Velvet Cake is a delightful dessert that brings a burst of fresh flavor to any occasion. This cake is soft, moist, and beautifully balances sweetness with the tang of lemons. Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself, this cake is sure to impress.
Why Make This Recipe
You should make Lemon Velvet Cake because it’s a crowd-pleaser that everyone loves. The bright lemon flavor adds a refreshing twist, making it perfect for spring or summer gatherings. Plus, it’s a fun baking project that results in a stunning cake, topped with a creamy lemon frosting. You’ll feel proud serving this beautiful creation to your friends and family!
How to Make Lemon Velvet Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice (for frosting)
- Zest of 1 lemon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the softened butter until fluffy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until light and creamy.
- Once cakes are completely cool, spread frosting on one layer, top with the second layer, and frost the top and sides of the cake.
How to Serve Lemon Velvet Cake
Serve Lemon Velvet Cake sliced into generous pieces. It pairs beautifully with a cup of tea or coffee. Consider garnishing with fresh lemon slices or a sprig of mint for an added touch.
How to Store Lemon Velvet Cake
To store your Lemon Velvet Cake, cover it tightly with plastic wrap or keep it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate it for about a week, or freeze it for up to a month. Just remember to thaw it in the fridge before serving.
Tips to Make Lemon Velvet Cake
- Ensure your ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter to keep the cake light and fluffy.
- Use fresh lemons for the best flavor in both the cake and the frosting.
- If you want a stronger lemon flavor, you can add more lemon zest.
Variation
You can add poppy seeds to the batter for a lovely texture and flavor twist. Lemon Blueberry Velvet Cake is also a fantastic variation by adding fresh blueberries into the batter.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
2. How do I make my cake more lemony?
To make your Lemon Velvet Cake more lemony, you can increase the amount of lemon juice and zest in the batter and frosting. Just be careful not to add too much liquid, as it may affect the cake’s texture.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and keep them in the fridge until you’re ready to frost and serve.
