Here’s a detailed Lemon Velvet Cake recipe—a soft, moist, and tangy cake perfect for celebrations or afternoon tea:
🍋 Lemon Velvet Cake
🛒 Ingredients (for a 9-inch two-layer cake)
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup buttermilk, room temperature
For the frosting:
- 1/2 cup unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 4 cups powdered sugar
- 1–2 tbsp lemon juice (to taste)
- 1 tsp vanilla extract
👩🍳 Instructions
1. Prepare the cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
2. Bake the cake
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
3. Prepare the frosting
- Beat butter and cream cheese until smooth.
- Gradually add powdered sugar, 1 cup at a time.
- Add lemon juice and vanilla; beat until creamy and fluffy.
4. Assemble the cake
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Place the second layer on top and frost the top and sides.
- Optional: Garnish with extra lemon zest or thin lemon slices.
🍴 Tips
- For a brighter lemon flavor, add 1 tsp lemon extract along with zest and juice.
- Use room-temperature ingredients for smoother batter and frosting.
- Refrigerate for 30–60 minutes before slicing for cleaner cuts.
- Cake can be stored covered in the fridge for 3–4 days.
I can also make a lighter, single-bowl Lemon Velvet Cake recipe that’s faster to prep and still super moist—great for weeknight baking. Do you want me to do that?
