Lemon Velvet Cake
A soft, moist, and velvety lemon cake layered with a tangy lemon frosting. Perfect for birthdays, brunches, or simply indulging in a slice of sunshine.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup buttermilk
- 4 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, cream butter until smooth. Beat in eggs one at a time.
- Add lemon juice, lemon zest, and vanilla extract, mixing well.
- Alternate adding flour mixture and buttermilk to butter mixture, starting and ending with flour. Mix until just combined.
- Divide batter evenly into pans; bake 30–35 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in lemon juice, zest, vanilla, and salt until fluffy.
- Frost cooled cakes between layers, on top, and around sides.
Notes
- Use room temperature ingredients for best results.
- For extra lemon punch, add 1 tsp lemon extract to the frosting.
- Can be made into cupcakes — bake for 18–20 minutes.