Lemon Velvet Cake

Lemon Velvet Cake

Lemon Velvet Cake is a delightful dessert that brings a burst of citrus flavor to any occasion. This moist and fluffy cake, paired with creamy lemon frosting, is perfect for celebrations or simply to enjoy at home. Its vibrant taste and texture make it a favorite among dessert lovers.

Why Make This Recipe

There are many reasons to make Lemon Velvet Cake. First, its bright lemon flavor is refreshing and uplifting, making it an ideal treat for warm weather. Second, this recipe is straightforward and doesn’t require any advanced baking skills. Finally, the cake is visually stunning when decorated with a light frosting and fresh lemon zest, making it a beautiful centerpiece for any gathering.

How to Make Lemon Velvet Cake

Making Lemon Velvet Cake is a fun and simple process. Just follow the steps below, and you’ll have a delicious cake to enjoy.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter (softened)
• 1 large egg
• 3 large egg whites (room temperature)
• 1 cup buttermilk (room temperature)
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 24 ounces cream cheese (softened)
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice
• 1 cup unsalted butter (softened)
• 8 cups powdered sugar
• Fresh lemon zest (optional garnish)

Directions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add in the egg and egg whites one at a time, mixing well after each addition.
5. Incorporate the buttermilk, lemon juice, and vanilla extract into the butter mixture.
6. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
7. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, beat the softened cream cheese and butter together until smooth, then mix in the vanilla extract and lemon juice.
10. Gradually add in the powdered sugar until the frosting is creamy.
11. Once the cakes are cooled, spread frosting between the layers and over the top and sides of the cake.
12. Decorate with fresh lemon zest if desired.

How to Serve Lemon Velvet Cake

Lemon Velvet Cake is best served sliced and can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be accompanied by fresh berries to balance the tanginess of the lemon.

How to Store Lemon Velvet Cake

To store Lemon Velvet Cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to five days. If you want to store it for a longer time, you can freeze it. Wrap the cake well in plastic wrap and then in aluminum foil. Thaw it in the refrigerator when you are ready to enjoy it.

Tips to Make Lemon Velvet Cake

• Make sure your butter and eggs are at room temperature to ensure a smooth batter.
• Don’t overmix the batter after adding the dry ingredients; mix until just combined for a tender cake.
• If you want a stronger lemon flavor, add more lemon zest to the frosting.

Variation

Try adding poppy seeds to the cake batter for a lovely lemon-poppy seed flavor. You can also substitute the lemon juice with other citrus juices like lime or orange for a different twist.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the cake may not be as moist. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk, letting it sit for a few minutes before using.

How do I know when my cake is done baking?

Your cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it has wet batter on it, the cake needs more time.

Can I make this cake in advance?

Yes, you can make the cake layers in advance and freeze them. Just ensure they are fully cooled before wrapping and storing them. Frost the cake once you’ve thawed the layers.