When life gives you lemons, make Lemon Velvet Cake with Lemon Cream Cheese Frosting! This delightful cake recipe is a perfect way to satisfy your sweet tooth without being too overwhelming. The combination of tangy lemon cake with smooth cream cheese frosting is ideal for any summer occasion, picnic, or potluck. Not only is this recipe delicious, but it also boasts a beautiful, sunny bright yellow color that is sure to bring a smile to anyone’s face.
In this blog post, we will dive deep into how to make this Lemon Velvet Cake, sharing the story behind it, detailed instructions, and tips to make it perfect every time. This post is optimized for SEO and tailored for high CPC keywords to ensure it reaches a wide audience. Get ready to be inspired and eager to try this refreshing dessert immediately!
The Heartwarming Story Behind Lemon Velvet Cake
The story behind this recipe is close to my heart. I used to bake this cake all the time for my grandmother, a lover of lemon-flavored desserts. I wanted to create something special for her, so after much research, I finally found the perfect combination of ingredients that created a cake that was moist, light, lemony, and not too sweet. From that day forward, this cake became a staple at our family gatherings. Unfortunately, my grandmother passed away a few years ago, but every time we make this cake, we honor her memory and keep her love for lemon desserts alive.
Prep Time, Cook Time, and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12
Ingredients and Preparation
Ingredients for the Cake:
- 1 and ¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- ⅓ cup fresh lemon juice
- ½ cup buttermilk
- 2 tablespoons lemon zest
- ½ teaspoon vanilla extract
Ingredients for the Frosting:
- 8 oz cream cheese, room temperature
- 4 oz unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Step-by-Step Instructions
Preparing the Cake:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure your cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. This process is crucial for incorporating air into the batter, resulting in a lighter cake.
4. Add Eggs: Add the eggs and egg whites one at a time, mixing well after each addition. This step ensures the batter is smooth and well combined.
5. Incorporate Liquid Ingredients: Mix in the fresh lemon juice, buttermilk, lemon zest, and vanilla extract. The buttermilk adds a slight tang and makes the cake tender.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender crumb.
7. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
1. Cream the Base: In a large mixing bowl, beat the cream cheese and butter together until creamy and smooth.
2. Add the Sweetness and Flavor: Gradually add the powdered sugar, fresh lemon juice, and lemon zest. Beat until the frosting is smooth and well combined.
3. Frost the Cake: Once the cakes are completely cool, generously frost them with the lemon cream cheese frosting. This step not only adds flavor but also keeps the cake moist.
Serving Suggestions and Tips
- Garnish: Add a sprinkle of lemon zest on top of the frosting for an extra burst of citrus flavor and a beautiful presentation.
- Storing: This cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Pairing: Serve with a cup of hot tea or a glass of lemonade for a delightful afternoon treat.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to 2 days or freeze them for up to 1 month. Frost the cake the day you plan to serve it.
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture might be slightly denser. For best results, use cake flour as it makes the cake lighter and softer.
Can I make the frosting less sweet?
You can adjust the sweetness of the frosting by reducing the amount of powdered sugar. Start with 2 cups and add more to taste.
Bringing Joy to Your Table
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is perfect for anyone who loves a light and refreshing dessert. It’s not too sweet, just the perfect amount of tangy lemon flavor combined with the smooth and creamy cream cheese frosting. This easy-to-follow recipe is sure to impress anyone who is lucky enough to try it out. So, roll up your sleeves, get your ingredients ready, and bring a burst of sunshine to your kitchen with this delightful cake!
Conclusion
In conclusion, this Lemon Velvet Cake with Lemon Cream Cheese Frosting is a testament to how simple ingredients can create a dessert that’s both elegant and comforting. By following these detailed instructions and tips, you’ll be able to make a cake that not only tastes incredible but also carries a special story. Share it with your loved ones and keep the memory of those who inspire you alive. Happy baking!
Print
Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 12 1x
Description
This was my nana’s fave Lemon Velvet Cake with Lemon Cream Cheese Frosting recipe
Ingredients
Ingredients for the Cake:
-
- 1 and ¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
-
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
-
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- ⅓ cup fresh lemon juice
-
- ½ cup buttermilk
- 2 tablespoons lemon zest
- ½ teaspoon vanilla extract
Ingredients for the Frosting:
-
- 8 oz cream cheese, room temperature
- 4 oz unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preparing the Cake:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure your cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. This process is crucial for incorporating air into the batter, resulting in a lighter cake.
4. Add Eggs: Add the eggs and egg whites one at a time, mixing well after each addition. This step ensures the batter is smooth and well combined.
5. Incorporate Liquid Ingredients: Mix in the fresh lemon juice, buttermilk, lemon zest, and vanilla extract. The buttermilk adds a slight tang and makes the cake tender.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender crumb.
7. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
1. Cream the Base: In a large mixing bowl, beat the cream cheese and butter together until creamy and smooth.
2. Add the Sweetness and Flavor: Gradually add the powdered sugar, fresh lemon juice, and lemon zest. Beat until the frosting is smooth and well combined.
3. Frost the Cake: Once the cakes are completely cool, generously frost them with the lemon cream cheese frosting. This step not only adds flavor but also keeps the cake moist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
