Lemon Velvet Cake is a classic modern cake with a variation of velvet cake family like the Red Velvet Cake, White Velvet Cake and Chocolate Velvet Cakes among many others.

Velvet refers to a soft, smooth crumb and fine cake which bakers achieve by using buttermilk, lemon juice and baking soda. The Lemon Velvet Cake has that bright and tangy feature that maintains a velvety texture with a fresh citrus flavor.

The tartness in this Lemon Velvet Cake comes from the buttermilk and lemon juice that makes it unique, tender and light.

Here is a recipe that you might find interesting: Pineapple Carrot Cake

Ingredients For Making Lemon Velvet Cake

• 350 g all-purpose wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 250 g castor sugar
• 1/4 tsp. salt
• 300 ml butter milk
• 225 g butter
• 3 large eggs
• 2 lemons zest
• 50 ml lemon juice
• 1 tsp. vanilla extract

Ingredients For The Cream Cheese Frosting

• 200 g cream cheese, softened
• 100 g unsalted butter, softened
• 300 g powdered sugar
• 2 tbsp. lemon zest
• 1/2 tsp. vanilla extract

How To Make Lemon Velvet Cake

1. Pre-heat the oven to 300 degrees, take your baking tins of about 8 inches in diameter each and line with parchment paper.
2. Take mixing bowl and sieve the wheat flour, baking powder, baking soda and salt and sieve it, put aside.
3. Take your mixing bowl and add the butter and sugar and cream together for about 5 minutes until fluffy and light in texture.
4. Add the eggs one at a time, beating together, then add the lemon zest, lemon juice and vanilla extract.
5. Add the flour mixture, bit by bit, then add the butter milk and mix together, repeat the process until all the flour and butter milk is finished, but do not over mix the batter.
6. Put equal amounts of batter into the two baking tins and bake for 30 to 40 minutes on 300 degrees.
7. Cream the butter and cream cheese until creamy then add the lemon juice, zest and vanilla extract. Gradually mix in the powdered sugar until fluffy and smooth.
8. Remove the cake and let it cool. Spread the frosting between layers and over the top and and sides of the cake. Chill the cake for about 20 minutes before serving it with Lemonade, ice tea or a drink of your choice.

Print Recipe

Lemon Velvet Cake

Author: Balanced Healthy Meals Courses: Cakes & Desserts Recipe Keys: L Lemon Velvet Cakes

Difficulty: Intermediate Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins

Servings: 8

Best Season: Suitable throughout the year

Description

Lemon Velvet Cake is a classic modern cake with a variation of velvet cake family like the Red Velvet Cake, White Velvet Cake and Chocolate Velvet Cakes among many others.

Velvet refers to a soft, smooth crumb and fine cake which bakers achieve by using buttermilk, lemon juice and baking soda. The Lemon Velvet Cake has that bright and tangy feature that maintains a velvety texture with a fresh citrus flavor.

The tartness in this Lemon Velvet Cake comes from the buttermilk and lemon juice that makes it unique, tender and light.

Here is a recipe that you might find interesting: Pineapple Carrot Cake

Ingredients

Servings

• 350 g all-purpose wheat flour
• 1 tsp. baking powder
• ¹⁄₂ tsp. baking soda
• 250 g castor sugar
• ¹⁄₄ tsp. salt
• 300 ml butter milk
• 225 g butter
• 3 large eggs
• 2 lemons zest
• 50 ml lemon juice
• 1 tsp. vanilla extract

Ingredients For Cream Cheese

• 200 g cream cheese, softened
• 100 g unsalted butter, softened
• 300 g powdered sugar
• 2 tbsp. lemon zest
• ¹⁄₂ tsp. vanilla extract

Instructions

1. Pre-heat the oven to 300 degrees, take your baking tins of about 8 inches in diameter each and line with parchment paper.
2. Take mixing bowl and sieve the wheat flour, baking powder, baking soda and salt and sieve it, put aside.
3. Take your mixing bowl and add the butter and sugar and cream together for about 5 minutes until fluffy and light in texture.
4. Add the eggs one at a time, beating together, then add the lemon zest, lemon juice and vanilla extract.
5. Add the flour mixture, bit by bit, then add the butter milk and mix together, repeat the process until all the flour and butter milk is finished, but do not over mix the batter.
6. Put equal amounts of batter into the two baking tins and bake for 30 to 40 minutes on 300 degrees.
7. Cream the butter and cream cheese until creamy then add the lemon juice, zest and vanilla extract. Gradually mix in the powdered sugar until fluffy and smooth.
8. Remove the cake and let it cool. Spread the frosting between layers and over the top and and sides of the cake. Chill the cake for about 20 minutes before serving it with Lemonade, ice tea or a drink of your choice.

Keywords: Lemon Velvet Cake, Cake Recipe,