Lemon Velvet Cake

This Lemon Velvet Cake is a dream come true for lemon lovers. The cake is moist, soft, and fluffy with a vibrant lemon flavor, perfectly complemented by a luscious cream cheese frosting. Whether you’re making this for a special occasion or simply indulging in a sweet treat, this cake is sure to impress. The velvety texture and tangy sweetness make it a go-to dessert for spring and summer gatherings.

Ingredients:

For the Lemon Velvet Cake:

• 2 ½ cups (285g) cake flour, sifted
• 1 ½ cups (300g) granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ sticks (170g) unsalted butter, softened
• 3 large eggs
• 1 cup (240ml) buttermilk
• ¼ cup (60ml) vegetable oil
• 2 teaspoons lemon extract
• Zest of 2 lemons
• ¼ cup (60ml) fresh lemon juice
• 1 tablespoon lemon zest (optional, for extra flavor)

For the Cream Cheese Frosting:

• 1 (8oz) package cream cheese, softened
• 1 stick (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2-3 tablespoons fresh lemon juice (to taste)
• Zest of 1 lemon (optional)

Instructions:

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix the Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine.
3. Cream the Butter: Add the softened butter to the dry ingredients and mix on low speed using a hand or stand mixer until the mixture resembles coarse crumbs. This will take about 1-2 minutes.
4. Add Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, lemon extract, lemon zest, and fresh lemon juice. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Beat the Batter: Increase the mixer speed to medium and beat the batter for 1-2 minutes until smooth and creamy. Be careful not to overmix.
6. Divide the Batter: Evenly divide the batter between the three prepared cake pans. Smooth the tops with a spatula.
7. Bake the Cakes: Bake the cakes in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare the Frosting:

1. Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy.
2. Add the Sugar and Flavorings: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract, fresh lemon juice, and lemon zest, and beat until fully combined and smooth. Adjust the consistency with more powdered sugar or lemon juice if needed.

Assemble the Cake:

1. Level the Cakes: If necessary, use a serrated knife to level the tops of the cakes for even layering.
2. Layer the Cake: Place the first cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top. Add the second cake layer and repeat. Top with the third layer.
3. Frost the Cake: Apply a thin layer of frosting to the entire cake as a crumb coat. Refrigerate for about 15-20 minutes to set. Then, apply a final, thicker layer of frosting to the top and sides of the cake.
4. Decorate: If desired, garnish with additional lemon zest or decorative lemon slices.
5. Chill the Cake: For the best flavor and texture, chill the cake in the refrigerator for at least 30 minutes before serving.

Notes:

• Cake Flour: Using cake flour instead of all-purpose flour is crucial for achieving the tender, velvety texture in this cake.
• Buttermilk: Buttermilk adds moisture and helps to tenderize the cake crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Frosting: The frosting is best used when slightly chilled but still spreadable. If it becomes too stiff, let it sit at room temperature for a few minutes before spreading.

FAQs:

• Can I make this cake ahead of time?
  Yes! The cake layers can be made a day in advance and stored tightly wrapped at room temperature. The frosting can also be made ahead and stored in the refrigerator for up to 3 days. Assemble the cake on the day you plan to serve it.
• Can I freeze this cake?
  Yes, the unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to 2 months. Thaw at room temperature before frosting and assembling.
• What if I don’t have lemon extract?
  If you don’t have lemon extract, you can increase the amount of lemon zest and fresh lemon juice for a more intense lemon flavor.

Conclusion:

This Lemon Velvet Cake is a showstopper that will leave your taste buds tingling with its perfect balance of sweet and tangy flavors. The soft, velvety crumb of the cake pairs beautifully with the rich, creamy lemon-infused frosting, making it a delightful treat for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or simply craving something sweet, this cake is sure to become a favorite in your dessert repertoire. Enjoy!

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