Lemon Velvet Cake with Cream Cheese Frosting

Lemon Velvet Cake with Cream Cheese Frosting
Lemon Velvet Cake with Cream Cheese Frosting

Introduction

Lemon Velvet Cake is a refreshing twist on the classic dessert, combining the moist and tender crumb of velvet cake with zesty lemon flavor. Topped with rich cream cheese frosting, this cake is perfect for any spring or summer gathering, or simply as a sweet treat to brighten your day. This article will guide you through the ingredients, preparation, and cooking times needed to create this delightful dessert.

Detailed Ingredients with measures

Cake:
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 3 large eggs
– 2 teaspoons lemon zest
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt

Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– Lemon zest for garnish

Prep Time

The preparation time for the Lemon Velvet Cake is approximately 20 minutes. This includes gathering all the ingredients, measuring them, and mixing the batter.

Cook Time, Total Time, Yield

The cook time for the cake is around 30 minutes. The total time, including prep and cooking, is about 50 minutes. This recipe yields one 9-inch cake, which can be cut into 8 to 10 slices, making it perfect for sharing with friends and family.

Lemon Velvet Cake with Cream Cheese Frosting
Lemon Velvet Cake with Cream Cheese Frosting

Detailed Directions and Instructions

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

Step 3: Mix Wet Ingredients

In another bowl, combine the sugar and lemon zest, rubbing them together to release the oils. Then, add the eggs, buttermilk, and vanilla extract, mixing until smooth.

Step 4: Cream the Butter

In a separate mixing bowl, beat the unsalted butter until creamy. Gradually add the sugar mixture, beating until light and fluffy.

Step 5: Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the wet mixture. Mix until just combined without overmixing.

Step 6: Add Lemon Juice

Fold in the lemon juice gently into the cake batter until fully incorporated.

Step 7: Divide and Bake

Evenly divide the cake batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cakes

Once baked, let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.

Step 9: Prepare Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until creamy.

Step 10: Frost the Cake

Once the cakes are completely cooled, layer the cakes with frosting in between them. Frost the top and sides of the cake.

Step 11: Garnish and Serve

If desired, garnish the cake with lemon slices or zest before serving. Enjoy your Lemon Velvet Cake!

Notes

Note 1: Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Note 2: Buttermilk Substitute

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes.

Note 3: Baking Pans

You can also use two 9-inch round cake pans instead of three 8-inch pans; just adjust the baking time accordingly.

Note 4: Frosting Consistency

For a thicker frosting, add more powdered sugar. For a thinner frosting, add a splash of milk until desired consistency is reached.

Lemon Velvet Cake with Cream Cheese Frosting
Lemon Velvet Cake with Cream Cheese Frosting

Cook techniques

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