Description

The Lemon Velvet Cake with Lemon Cream Cheese Frosting is a perfect dessert for those who love a vibrant and refreshing burst of citrus. This cake stands out with its moist, soft texture, almost melting in your mouth with every bite. The velvety nature of the cake makes it indulgent without being overly rich, while the tanginess of the lemon adds an uplifting contrast to the sweetness. Paired with a luscious lemon cream cheese frosting, this cake is an ideal choice for celebrations, summer picnics, or simply a treat for lemon lovers.

Ingredients

• For the Cake:
• 2 ½ cups cake flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ cups sugar
• ½ cup unsalted butter (room temperature)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• For the Frosting:
• 8 oz cream cheese (room temperature)
• ½ cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tbsp freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Preparation Method

Making the Cake:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

Prepare Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set this mixture aside.

Cream Butter and Sugar: Using a mixer, cream the butter and sugar together on medium speed until light and fluffy. This will take about 3-4 minutes. Next, add the oil and mix until combined.

Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and lemon juice.

Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until incorporated after each addition.

Bake: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Lemon Cream Cheese Frosting:

Cream the Base: Beat the cream cheese and butter together until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, mixing until well combined.

Add Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated. Increase the speed and beat until the frosting is light and fluffy.

Frost the Cake: Once the cakes have cooled completely, spread a generous layer of frosting between the two layers. Then, cover the top and sides with the remaining frosting. Decorate with additional lemon zest for a finishing touch.

Tips and Conclusion

For an extra layer of flavor and texture, consider adding a layer of lemon curd between the cake layers. This will enhance the tanginess and provide a beautiful contrast to the sweet cream cheese frosting. You can either make your own lemon curd or use a high-quality store-bought option.

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a celebration of citrus in its purest form. The softness of the cake, combined with the tangy sweetness of the frosting, makes it a delightful treat for any occasion. Whether served at a family gathering or as a weekend indulgence, this cake is sure to be a hit. Its bright lemon flavor is balanced by the creamy richness of the frosting, creating a harmonious blend of tart and sweet.

Make sure to let the cake rest for a few hours before serving, allowing the flavors to fully develop and meld together. This cake can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert. Enjoy a slice of sunshine with each bite!