Description
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is soft, moist, and bursting with bright citrus flavor. Perfectly balanced with a smooth and tangy cream cheese frosting, it’s a sunshine-filled dessert for any occasion.
Ingredients
Scale
- 2½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 3½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest (for frosting)
Instructions
- Preheat oven to 350°F and grease two 8-inch round cake pans.
- In a bowl, whisk together cake flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- To make frosting, beat cream cheese until smooth. Gradually add powdered sugar, then mix in heavy cream and lemon zest until fluffy.
- Frost cooled cakes, stack, and decorate with lemon zest if desired.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Chill the frosted cake for 30 minutes before slicing for clean cuts.
- Weigh batter to ensure even cake layers.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg