Zesty Lemon Velvet Cake 🍋

Indulge in this delightful Zesty Lemon Velvet Cake, featuring a tender, lemony cake paired with a rich and creamy cream cheese frosting. Perfect for any special occasion!

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Prep Time 40

Cook Time 25

Cooling Time 30

Total Time 1 35

Servings 12 slices

Calories 998 kcal

Equipment

Electric Mixer
Mixing Bowls
9-inch Round Cake Pans (2)
Wire Rack
Serrated Knife

Ingredients

For the Lemon Velvet Cake

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter softened
1 large egg
3 large egg whites at room temperature
1 cup buttermilk at room temperature
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract

For the Cream Cheese Frosting

24 ounces cream cheese (3 blocks), softened
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 cup unsalted butter softened
8 cups powdered sugar
lemon zest for optional garnish

Instructions

Making the Lemon Cake:
1. Get Ready: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them. For even easier removal, you can line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, simply whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they're thoroughly combined.
3. Add Butter: Now, add the softened unsalted butter to your dry mixture. Using an electric mixer on a low speed, blend everything until the mixture resembles coarse crumbs.
4. Prepare Wet Ingredients: In a separate bowl, whisk together the large egg, egg whites, room-temperature buttermilk, fresh lemon juice, lemon zest, and vanilla extract until well combined.
5. Combine Batters: Gradually pour the wet mixture into the dry crumb mixture. Continue mixing on medium speed until your batter is smooth and fully combined.
6. Bake Away: Divide the cake batter evenly between your two prepared cake pans.
7. Check for Doneness: Bake in the preheated oven for 25-30 minutes. You'll know your cakes are ready when a toothpick inserted into the center comes out clean.
8. Cool Down: Let the baked cakes cool in their pans for 10 minutes. Afterward, carefully transfer them to a wire rack to cool completely before frosting.
Crafting the Cream Cheese Frosting:
1. Whip It Smooth: In a large mixing bowl, beat together the softened cream cheese, vanilla extract, fresh lemon juice, and softened butter with an electric mixer until the mixture is wonderfully smooth and creamy.
2. Sweeten It Up: Gradually add the powdered sugar, mixing on low speed after each addition until it's fully incorporated and the frosting is smooth.
Assembling Your Masterpiece:
1. Level the Layers: Once your cake layers are completely cool, place one layer on a flat surface. Using a long, serrated knife, carefully slice off any domed top to create a perfectly flat surface. Repeat this with the second cake layer.
2. Prep Your Plate: To keep your serving plate or cake stand clean during decorating, place two overlapping pieces of parchment paper in the center.
3. First Layer: Place one of the leveled cake layers on top of the parchment paper.
4. Frost It: Spread a generous layer of your creamy lemon cream cheese frosting evenly over the top of this first cake layer.
5. Second Layer: Carefully place the second cake layer directly on top.
6. Final Frosting: Frost the entire cake with the remaining cream cheese frosting. For an extra touch of brightness and beauty, you can garnish the top with some fresh lemon zest!
7. Clean Up: Gently slide out the parchment paper from under the cake, leaving your serving plate spotless.
8. Chill Time: Store your beautiful and refreshing Zesty Lemon Velvet Cake in the refrigerator until you're ready to slice and serve.

Notes

PREP TIME & NUTRITION :
Prep Time : 40 minutes
Cook Time : 25 minutes
Total Time : 1 hour 35 minutes
Servings : 12
Calories : 998kcal
Total Carbs: 138g
Net Carbs: 137g
Fats: 48g
Protein: 9g