Description
This lemon velvet cake is a soft, tangy, and irresistibly moist dessert with a bright citrus flavor and velvety texture. Topped with a rich lemon cream cheese frosting, it’s the perfect balance of sweet and tart, making it an excellent choice for any occasion.
Ingredients
Scale
For the Cake
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 large egg
- 3 large egg whites, at room temperature
- 1 cup buttermilk, at room temperature
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 8 cups powdered sugar
- Lemon zest for garnish (optional)
Instructions
- Preheat the oven and prepare the pans: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Incorporate the butter: Add the softened butter to the dry ingredients and use an electric mixer on low speed to mix until the texture resembles coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk together the egg, egg whites, buttermilk, lemon juice, lemon zest, and vanilla extract until smooth.
- Prepare the batter: Gradually pour the wet mixture into the dry ingredients while mixing on medium speed. Continue mixing until the batter is smooth and fully combined.
- Transfer to pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake the cakes: Place the pans in the preheated oven and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened cream cheese, butter, vanilla extract, and lemon juice with an electric mixer until smooth and creamy.
- Incorporate powdered sugar: Gradually add the powdered sugar, mixing on low speed after each addition until fully incorporated and fluffy. If the frosting is too soft, refrigerate it for 20–30 minutes before assembling the cake.
- Assemble the cake: Once the cakes are fully cooled, place one layer on a serving plate and spread a generous layer of frosting over the top.
- Add the second layer and frost the cake: Carefully place the second cake layer on top, then frost the entire cake with the remaining cream cheese frosting. Smooth the sides and top as desired.
- Decorate and chill: Garnish with lemon zest for an elegant touch. Refrigerate the cake until ready to serve to allow the frosting to set.
Notes
- Always use room temperature ingredients for a smooth batter and even baking.
- If your oven runs hot, check for doneness a few minutes early to prevent overbaking.
- For an extra lemony kick, add a bit more zest to the frosting.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 998
- Sugar: 115g
- Sodium: 319mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 138g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 146mg