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Lemon Velvet Cake

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A light and luscious dessert that captures the essence of spring with zesty lemon flavors.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest, lemon juice, and vanilla extract.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk, until well combined.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. Frost with lemon cream cheese frosting or your favorite frosting.

Notes

Ensure butter and eggs are at room temperature for best results. You can substitute lemon juice with lime or orange juice for variations.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-velvet-cake/

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