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Lemon velvet Cake recipe

Lemon Velvet Cake

Meryem
is a tangy, moist dessert with a velvety crumb and creamy lemon frosting—a perfect treat for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 People
Calories 430 kcal

Equipment

  • 2 9-inch round cake pans
  • Mixing bowls (large and medium)
  • Hand mixer or stand mixer
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Microplane or zester (for lemon zest)
  • Cooling rack
  • Parchment paper (optional, for lining pans)
  • Offset spatula or butter knife (for frosting)

Ingredients
  

For the Cake

  • 2 ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup buttermilk
  • 1 tbsp pure vanilla extract

For the Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions
 

To Make the Cake

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
  • Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix in vanilla extract.
  • Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

To Prepare the Frosting

  • Beat cream cheese and butter until smooth.
  • Gradually add powdered sugar, one cup at a time, beating until fluffy.
  • Mix in lemon juice and vanilla until well combined.

To Make Candied Lemon Zest

  • Use a zester to peel thin strips of lemon zest.
  • Simmer the zest in a simple syrup of equal parts sugar and water for 10 minutes.
  • Allow to dry on parchment paper before using as garnish.

Notes

  • Room Temperature Ingredients: For best results, ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and an even bake.
  • Zesting Lemons: Avoid grating the white pith beneath the lemon skin, as it can add bitterness to the cake.
  • Lining Cake Pans: Using parchment paper ensures the cakes release easily, preventing breakage.
  • Frosting Consistency: If the frosting is too soft, chill it for 10–15 minutes before spreading it on the cake.
  • Optional Garnish: For an elegant finish, garnish the cake with edible flowers or extra candied lemon zest.