Craving a dessert that combines a light, fluffy texture with a refreshing burst of citrus flavor? This Lemon Velvet Cake is your answer! It’s the perfect balance of sweetness and tanginess, making it an ideal treat for any occasion. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this cake will leave you wanting more.
Imagine biting into a slice of this cake, where the velvety crumb melts in your mouth, and the zesty lemon glaze adds a delightful finish. It’s a cake that not only looks stunning but also tastes heavenly. Perfect for gatherings, picnics, or just as a sweet indulgence at home.
Deliciously Moist and Zesty Lemon Velvet Cake
This Lemon Velvet Cake is incredibly moist and has a light texture that pairs beautifully with the tangy lemon frosting. Each bite is a refreshing experience, making it a standout dessert that pleases both lemon lovers and cake enthusiasts alike.
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
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- For the Lemon Frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Stir in lemon juice, lemon zest, and vanilla extract until just combined.
- Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks. Once cooled, frost with lemon frosting made by beating softened butter with powdered sugar, lemon juice, and lemon zest until light and fluffy.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 slices
- Calories: 360kcal
- Fat: 16g
- Protein: 3g
- Carbohydrates: 54g