Luscious Lemon Velvet Cake
A light and lemony confection; this luscious cake is sure to please all the lemon lovers in your life!
Equipment
- stand mixer highly recommended
- 2 8-inch round cake pans
Ingredients
For the cake:
- 1¾ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 stick butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 4 tbsp lemon zest
- ⅓ cup lemon juice
- ½ cup buttermilk
- 1 tsp vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 3 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
For the cake:
- Preheat oven to 350℉.
- Generously grease two 8-inch cake pans, set aside.
- Combine dry ingredients in a mixing bowl; flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer cream together softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs and the egg whites, one at a time until combined with creamed butter mixture.
- Add the dry ingredients, a cup at a time, to the wet ingredients until well combined and there are no lumps in the batter.
- Add wet ingredients; lemon juice, buttermilk, lemon zest, and vanilla extract. Mix until well combined.
- Divide batter evenly between the two greased cake pans.
- Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Remove pans from oven and allow cakes to cool for 15 minutes.
- Turn cakes out or there pans and allow them to cool completely on a wire rack.
For the frosting:
- In the bowl of a stand mixer, beat together the softened cream cheese and softened butter on high speed, until light and fluffy.
- Reduce speed to low and add powdered sugar, lemon juice and lemon zest. Stir on medium speed until well combined.
- Frost cake. Garnish with lemon slices if desired. Cover cake and refrigerate until ready to serve.