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Lemon Velvet Cake with Lemon Cream Cheese Frosting

🍋 Lemon Velvet Cake with Lemon Cream Cheese Frosting

  • Author: iliass
  • Total Time: 2 hours

Description

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is soft, tender, buttery, and packed with bright lemon flavor. Every bite has a delicate velvet-like crumb complemented by a rich and tangy lemon cream cheese frosting.

Ingredients

Scale

🍋 For the Lemon Velvet Cake

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

🧀 For the Lemon Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt

🍋 For Garnishing

 

  • Fresh lemon slices
  • Lemon zest
  • Fresh blueberries or raspberries
  • Candied lemon peel

Instructions

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (175°C).

Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar for 3–4 minutes, until light and fluffy.

This helps create the cake’s tender texture.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition.

Add the egg yolks and beat until combined.

Step 5: Add the Lemon Flavor

Mix in the lemon zest, fresh lemon juice, lemon extract, and vanilla extract.

Step 6: Add the Flour and Buttermilk

Add the dry ingredients in three additions, alternating with the buttermilk.

Begin and finish with the dry ingredients.

Mix only until the batter is smooth and combined.

Step 7: Bake

Divide the batter evenly between the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow the cakes to cool in their pans for about 10 minutes.

Remove them from the pans and place them on a wire rack to cool completely.

Lemon Cream Cheese Frosting Step 9: Beat the Cream Cheese and Butter

Beat the softened cream cheese and butter together until smooth and fluffy.

Step 10: Add the Sugar

Gradually beat in the powdered sugar until creamy.

Add lemon juice, lemon zest, vanilla, and salt.

Beat until smooth and spreadable.

Assemble the Cake Step 11: Add the First Layer

Place one completely cooled cake layer on a serving plate.

Spread a generous layer of lemon cream cheese frosting over the top.

Step 12: Add the Second Layer

Place the second cake layer on top.

Frost the top and sides of the cake.

Step 13: Decorate

Finish with fresh lemon zest, thin lemon slices, and fresh berries.

 

Refrigerate for about 30 minutes before slicing.

Notes

For the strongest natural lemon flavor, use fresh lemon zest and freshly squeezed lemon juice.

Don’t overmix once the flour is added. Overmixing can make the cake tough rather than soft and velvety.

The cake must be completely cool before frosting, otherwise the cream cheese frosting can become too soft.

  • Prep Time: 30 minutes
  • Cooling & Frosting Time: 1 hour
  • Cook Time: 30 minutes

Nutrition

  • Calories: 520
  • Sodium: 300mg
  • Protein: 6g

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Find it online: https://recipesamys.com/lemon-velvet-cake-with-lemon-cream-cheese-frosting/