Lemon Velvet Cake

Before diving into the preparation, ensure you have all the ingredients handy. Here’s what you’ll need:

• For the Lemon Velvet Cake:
• 1 tablespoon lemon zest
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups cake flour, sifted
• 1 cup granulated sugar
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup buttermilk
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract (optional, for extra zing)
• For the Lemon Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1 stick (1/2 cup) unsalted butter, softened
• 3-4 cups powdered sugar (adjust to taste)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Step 1: Preheat your oven to 350°F (175°C) and grease and line three 8-inch round cake pans.
• Step 2: In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
• Step 3: In another bowl, beat the unsalted butter, vegetable oil, granulated sugar, and lemon zest until light and fluffy, about 3-5 minutes.
• Step 4: Add in the eggs one at a time, ensuring you beat well after each addition. Then, mix in the vanilla extract, lemon juice, and optional lemon extract.
• Step 5: Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; overmixing can lead to dense cake.
• Step 6: Divide the batter evenly among the prepared pans and bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
• Step 7: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Step 8: To prepare the frosting, beat the softened cream cheese and unsalted butter until smooth and creamy. Then add lemon zest, lemon juice, vanilla extract, and a pinch of salt.
• Step 9: Gradually mix in powdered sugar to achieve a fluffy and thick consistency, perfect for spreading.
• Step 10: Assemble the cake by spreading a layer of frosting between each cake layer, and then frost the top and sides smoothly. Decorate as desired.

Pro Tips for Making the Lemon Velvet Cake

• Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
• Don’t skip on sifting the cake flour; it aerates the flour and contributes to a lighter cake.
• For an extra burst of lemon flavor, consider using fresh lemon zest both in the cake and the frosting.
• Let the cake layers cool completely before frosting to avoid melting the frosting.
• For decoration, use lemon slices or edible flowers to elevate the presentation.

FAQs

• Can I replace buttermilk? Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute.
• How do I store leftover cake? Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices.
• Can I make this cake in advance? Absolutely! You can bake the cake layers a day ahead and frost it the next day.
• Is there a gluten-free alternative for this recipe? Yes, you can substitute the cake flour with a gluten-free flour blend.
• Can I add other flavors to the frosting? Yes, you can mix in other extracts like almond or coconut for a unique twist!

Conclusion

This Lemon Velvet Cake, with its bright and refreshing flavors, offers a delightful dessert option that’s perfect for every occasion. Easy to make and showstopping in appearance, it’s bound to impress your family and friends. Whether you’re an experienced baker or just starting, this recipe will not disappoint. So, put on that apron and treat yourself to a slice of sunshine today!