Hey, it’s Anne Carter from Beyond the Bayou Blog, and I couldn’t wait to share this special recipe with you: Lemon Velvet Cake recipe.
This is a lusciously moist dessert infused with fresh lemon zest and extract, topped with tangy cream cheese frosting for a delightful citrusy treat.
Last month, my nephew Austin asked me to bake a lemon cake for his friend’s birthday since he was busy preparing other snacks like Korean Corn Dogs and Crockpot Meatballs. He wanted to make his friend’s birthday extra special.
So, I whipped up the lemon cake recipe, and let me tell you, it was a hit! Everyone loved the tangy yet sweet flavor of the cake, and the creamy cream cheese frosting was the perfect finishing touch. Austin’s friend was over the moon with the delicious surprise, and it truly made his birthday celebration one to remember.
So, stay tuned as I walk you through the steps of making this recipe. Don’t forget to come back and share your reviews—I’ll be eagerly waiting to hear from you. Happy cooking, and enjoy every delicious bite!
Why I Love This Recipe?
1. Soft and Moist Magic: First off, let’s talk texture. This cake? It’s like biting into a cloud of softness. Seriously, it’s so soft and moist, that you’ll wonder if it’s secretly made of magic.
2. Cream Cheese Goodness: Now, here’s the secret ingredient that takes this cake to the next level: cream cheese. Yep, you heard it right. That creamy goodness adds a richness and texture that’s out of this world. Plus, it gives the cake this fine, delicate crumb that’s just irresistible.
3. Lemonception: But wait, there’s more! We didn’t stop at just lemon cake. Oh no, we took it up a notch by filling it with zesty lemon curd and fluffy whipped cream. Talk about a flavor explosion in every bite!
Try More Lemon Recipe!
Lemon Velvet Cake Recipe
Equipment
- Wilton Bake-Even Cake Strips
- Wilton 9-Inch Round Cake Pans, Set of 2
Ingredients
- 2½ cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1½ cups granulated sugar
- 1½ cups vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 tsp lemon extract
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease two 9-inch cake pans.
- In a medium bowl, whisk together flour, salt, and baking powder until smooth.
- In a large bowl, beat together oil, eggs, and sugar until fluffy.
- Add buttermilk, lemon extract, vanilla, and lemon juice, and mix well.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Spoon cake batter into prepared pans.
- Bake for 30-35 minutes or until the top of the cake springs back when lightly touched.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
What to Serve with Lemon Velvet Cake Recipe?
Possible Variations and Substitutions!
- Butter Be Gone: If you don’t have unsalted butter, don’t sweat it! Just grab salted butter and skip adding extra salt to the recipe. It’s all about finding that sweet balance, like doing yoga for your baking.
- Oil Swap: Out of vegetable oil? No problemo! Any oil that doesn’t have a strong taste will work fine. They’re like undercover agents, blending right in without a trace.
- Buttermilk Blues: No buttermilk in the fridge? No worries! Just mix regular milk with a tablespoon of vinegar or lemon juice. Wait for it to get all curdled up, like a grumpy morning, and it’ll work its magic.
- Egg-citing Alternatives: If eggs aren’t your thing, try out some applesauce or mashed bananas instead. It might sound a bit out there, but remember when rock ‘n’ roll was new? Sometimes the unexpected brings the best results!
- Flour Power: If you’re running low on all-purpose flour, let cake flour swoop in to save the day. Just toss in an extra 2 tablespoons per cup for that light, airy crumb you’re after.