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–+ servings

Lemon Velvet Cake with Cream Cheese Frosting

A delightful cake with a light and airy texture, infused with zesty lemon and topped with rich cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup whole milk
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda
Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Equipment

  • 9-inch round cake pans
  • mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. Add softened butter and milk to the dry mixture and beat on medium speed for 2 minutes until smooth.
  4. Add eggs, lemon zest, vanilla extract, lemon juice, and baking soda, and mix on medium speed for another 2 minutes.
  5. Gradually combine the wet mixture with the dry ingredients, mixing on low speed until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
  7. While the cakes are baking, prepare the frosting by beating cream cheese and butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest.
  8. Once the cakes are cooled, frost the top and sides with the cream cheese frosting and chill for 30 minutes before serving.

Nutrition

Calories: 350kcalProtein: 4gSodium: 200mg

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