Description
Silky lemon velvet cake with cream cheese frosting delights dessert enthusiasts with its tangy elegance. Zesty citrus notes and luxurious frosting create a memorable sweet experience that lingers on your palate.
Ingredients
Scale
- 3 large eggs
- 355 ml (12 fl oz) buttermilk
- 330 g (11.6 oz) granulated sugar
- 315 g (11.1 oz) all-purpose flour
- 225 g (8 oz) cream cheese
- 225 g (8 oz) unsalted butter
- 150 g (5.3 oz) unsalted butter
- 625 g (22 oz) powdered sugar
- 118 ml (4 fl oz) vegetable oil
- 15 ml (0.5 fl oz) finely grated lemon zest
- 10 ml (0.3 fl oz) lemon extract
- 5 ml (0.2 fl oz) vanilla extract
- 5 ml (0.2 fl oz) finely grated lemon zest
- 5–10 ml (0.2–0.3 fl oz) lemon juice
- 7.5 g (0.3 oz) baking powder
- 5 g (0.2 oz) salt
- 2.5 g (0.1 oz) baking soda
- 2.5 ml (0.1 fl oz) lemon extract
- 1–2 drops concentrated yellow gel food coloring
- 1–2 drops concentrated yellow gel food coloring (optional)
- Pinch of salt
Instructions
- Prepare the oven by heating to 165°C (325°F), ensuring a consistent temperature for optimal baking.
- Prepare two 20cm round cake pans by thoroughly coating with grease and flour to prevent sticking.
- Create a wet mixture by combining vegetable oil, vanilla extract, buttermilk, lemon zest, lemon extract, and yellow gel food coloring in a medium bowl. Whisk until ingredients are fully integrated.
- Sift dry ingredients (flour, salt, baking powder, baking soda) in a separate bowl, then whisk to ensure even distribution.
- Cream butter and sugar using an electric mixer at medium-high speed until the mixture becomes light and airy, approximately 4 minutes.
- Gradually incorporate eggs into the butter-sugar mixture, beating for 20 seconds after each addition to maintain a smooth consistency.
- Blend dry and wet ingredients into the butter mixture alternately. Begin and end with dry ingredients, mixing minimally to prevent overmixing. Add in thirds, rotating between dry and wet components.
- Evenly distribute the batter between prepared cake pans. Bake on the middle oven rack for 40-45 minutes. Verify doneness by inserting a toothpick – it should emerge with minimal moist crumbs.
- Allow cakes to rest in pans for 15 minutes, then transfer to wire racks for complete cooling before frosting.
- Combine cream cheese and butter using an electric mixer, blending until smooth and well-integrated.
- Enhance the frosting by adding lemon extract, grated lemon zest, and a pinch of salt. Mix thoroughly.
- Gradually introduce sifted powdered sugar in two batches, mixing at medium-high speed until achieving a smooth texture.
- Adjust frosting consistency by adding lemon juice sparingly if needed, mixing well after each teaspoon.
- Optional: Incorporate yellow gel food coloring, mixing until the frosting appears uniform and fluffy.
- Apply frosting evenly between cake layers, on sides, and top once the cake has completely cooled. Serve and enjoy the Lemon Velvet Cake.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
- For a gluten-free version, substitute all-purpose flour with a quality gluten-free flour blend and add 1 teaspoon of xanthan gum.
- Enhance lemon flavor by brushing cooled cake layers with a simple lemon syrup made from equal parts lemon juice and sugar before frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 471
- Sugar: 41 g
- Sodium: 193 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 62 mg