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Mia

Lemon Velvet Cake with Lemon Cream Cheese Frosting: Dive In!

A deliciously moist Lemon Velvet Cake topped with creamy Lemon Cream Cheese Frosting, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  6. 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.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  8. While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
  9. Gradually add the powdered sugar, mixing until well combined. Then, mix in the lemon juice, lemon zest, and vanilla extract until smooth and creamy.
  10. 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.
  11. Serve immediately or refrigerate for up to 2 hours to set the frosting before serving.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 30g

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.

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