Lemon Velvet Cake with Cream Cheese Frosting
Ingredients:
- For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 tablespoons lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
4. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into 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.
5. Prepare the Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract and lemon juice until well combined.
6. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
7. Chill and Serve: Chill the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your tangy, velvety Lemon Cake with a luscious cream cheese frosting.