Description
A deliciously moist Lemon Velvet Cake topped with creamy Lemon Cream Cheese Frosting, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. 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 before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until well combined. Then, mix in the lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- Serve immediately or refrigerate for up to 2 hours to set the frosting before serving.
Notes
- This recipe serves 12.
- For a lighter version, substitute half of the butter with unsweetened applesauce.
- For added texture, fold in 1 cup of fresh blueberries or raspberries into the batter before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg