Lemon Velvet Cake with Cream Cheese Frosting is a delectable dessert that combines the zesty freshness of lemons with the rich creaminess of cream cheese frosting. To prepare the cake, start by preheating your oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans. In one bowl, mix together the dry ingredients: all-purpose flour, baking powder, and salt. In another large bowl, cream together softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, and then stir in lemon zest and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with whole milk, starting and ending with the dry ingredients. Divide the batter evenly among the prepared pans, smooth the tops, and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool, then prepare the luscious cream cheese frosting by beating softened cream cheese and butter until smooth, and then adding powdered sugar, vanilla extract, and lemon juice. Once the cakes are completely cooled, frost between each layer and over the top and sides with the cream cheese frosting. This delightful dessert is perfect for any occasion and serves 12 people. Enjoy!
Ingredients:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup whole milk
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in lemon zest and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients.
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the cream cheese frosting
, beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice. Beat until creamy.
Once the cakes are cooled, frost between each layer and over the top and sides with the cream cheese frosting.
Prep Time: 20 minutes | Baking Time: 25-30 minutes per cake | Total Time: 1 hour 30 minutes
Servings: Serves 12
