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Lemon Velvet Cake

Lemon Velvet Cake: A Family Favorite for Sweet Celebrations

Lemon Velvet Cake is a delightful dessert that brings joy to any gathering, featuring a light texture and zesty lemon flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1.5 cups Cake Flour Can use a mix of all-purpose flour and cornstarch as a substitute.
  • 1 teaspoon Baking Soda Ensure freshness for the best rise.
  • 1 teaspoon Baking Powder Ensure freshness for the best rise.
  • 0.5 teaspoon Salt Do not omit for optimal taste.
  • 1 cup Granulated Sugar Adds sweetness and moisture.
  • 0.5 cups Vegetable Oil Melted coconut oil or applesauce can be lighter substitutes.
  • 0.5 cups Butter-Flavored Shortening Replace with unsalted butter if desired.
  • 3 large Eggs For vegan version, flaxseed meal or egg replacer can be used.
  • 1 teaspoon Vanilla Extract Opt for pure extracts for the best results.
  • 1 tablespoon Lemon Extract Opt for pure extracts for the best results.
  • 2 lemons Lemon Zest Using fresh lemon is encouraged over bottled juice.
  • 0.5 cups Lemon Juice Using fresh lemon is encouraged over bottled juice.
  • 1 cup Buttermilk Easily make your own by mixing milk with vinegar.
  • 1 teaspoon White Vinegar A key ingredient enhancing leavening and moisture.
  • optional Food Coloring Enhances the cake’s visual appeal.
For the Frosting
  • 8 ounces Cream Cheese Ensure it's softened for easy mixing.
  • 0.5 cups Unsalted Butter Contributes to creaminess and smooth texture.
  • 4 cups Powdered Sugar Helps achieve the desired consistency.
  • 1 teaspoon Vanilla Extract Fresh is best!
  • 1 tablespoon Lemon Extract Fresh is best!
  • 1 lemon Lemon Zest Adds a pop of freshness to the frosting.
  • optional Lemon Juice Helps adjust sweetness and consistency to your liking.

Equipment

  • Oven
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Baking the Cake
  1. Preheat your oven to 325°F (163°C) and prepare two 9-inch round cake pans by greasing and dusting.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, mix the wet ingredients until light and fluffy.
  4. Gradually alternate adding the dry mixture to the wet mixture with buttermilk.
  5. Combine vinegar and hot lemon water, then fold into the batter.
  6. Bake for 25-30 minutes and ensure centers feel set.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.
Frosting and Serving
  1. Beat together the cream cheese and butter for the frosting until fluffy.
  2. Gradually mix in the powdered sugar and extracts, then beat until smooth.
  3. Once cool, spread frosting between the cake layers and over the top and sides.
  4. Garnish with lemon slices or edible flowers before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Fresh ingredients are essential for maximizing flavor; avoid overmixing to keep the cake airy and moist.

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