Print

Lemon Velvet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Lemon Velvet Cake that combines the brightness of fresh lemons with a silky texture, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 2 lemons, zested and juiced
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice for icing

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Creaming together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  4. Mix together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture alternately with buttermilk.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  9. Mix powdered sugar with lemon juice for icing until smooth.
  10. Frost the cooled cakes with the lemon icing before stacking and serving.

Notes

Serve with fresh berries or whipped cream. Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for about a week.

Nutrition

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

Scroll to Top