Lemon Velvet Cake
A light and bright cake perfect for various occasions, combining practicality with indulgence.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Structure
- 1 1/2 cups granulated sugar Sweetness and moisture
- 1/2 cup unsalted butter, softened Richness and moisture
- 1 cup buttermilk Tenderness and moisture
- 3 large eggs Binding and moisture
- 1 tablespoon lemon zest Flavor
- 1/4 cup fresh lemon juice Flavor and moisture
- 1 teaspoon baking powder Leavening
- 1 teaspoon baking soda Leavening
- 1/2 teaspoon salt Flavor enhancement
- 1 teaspoon vanilla extract Flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and fresh lemon juice until evenly distributed.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.
- Pour the batter evenly into the prepared 9-inch round cake pans.
Baking
- Bake the cakes in the preheated oven for around 25 to 30 minutes.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them onto a cooling rack to cool completely.
- Once cooled, frost and decorate the cake as desired.
Notes
For best results, use room temperature ingredients and avoid overmixing. Variations can include poppy seeds or different citrus zests.