Description
A delightful cake bursting with citrus flavor and a soft, velvety texture, perfect for any occasion.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1/2 cup Unsalted butter, softened
- 1 cup Buttermilk
- 3 Large eggs
- 1 tablespoon Lemon zest
- 1/4 cup Fresh lemon juice
- 1 1/2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar and lemon juice until well combined.
- Frost the cooled cake layers and enjoy your sunny lemon velvet cake.
Notes
Use room temperature ingredients for better texture. Don’t overmix the batter to avoid a dense cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg