Description
Indulge in the bright and tangy flavors of this delightful Lemon Velvet Cake with a luscious Lemon Cream Cheese Frosting. Perfect for any occasion, this cake is moist, flavorful, and guaranteed to impress!
Ingredients
Scale
For the cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ½ cup vegetable oil
- ½ cup unsalted butter (softened)
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter, oil, and sugar. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Alternate adding flour mixture and buttermilk into the wet ingredients. Divide batter into pans and bake for 25–30 minutes.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice, lemon zest, and vanilla extract until fluffy.
- Assemble the cake: Frost the cooled cakes and stack them. Chill before serving.
Notes
- For extra lemon flavor, brush cake layers with lemon syrup before frosting.
- Store any leftovers covered in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
