Recipe for Lemon Velvet Cake

This Lemon Velvet Cake is a luscious dessert combining soft, velvety cake layers with a zesty, creamy lemon frosting. It’s the perfect treat for any occasion, offering a balance of sweetness and tanginess that’s hard to resist.

History of Lemon Cake

Lemon cake dates back centuries, with variations originating in Europe. Historically, citrus was a symbol of luxury and good health. As baking became more refined, the balance of tangy lemon and sweet sugar was perfected. This recipe adds a modern twist, featuring a velvet texture and creamy frosting that make it irresistible.

Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp pure vanilla extract
• 1 tbsp lemon zest
• 1/2 cup (120ml) freshly squeezed lemon juice
• 1 cup (240ml) buttermilk

For the Lemon Frosting:

• 1 cup (225g) unsalted butter, softened
• 4 cups (500g) powdered sugar, sifted
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tsp lemon zest
• 2-3 tbsp heavy cream (adjust for consistency)

Instructions

Step 1: Prepare the Cake Layers

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy (about 3 minutes).
4. Add Eggs and Flavoring: Beat in eggs, one at a time, followed by vanilla extract and lemon zest.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk and lemon juice. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
6. Divide and Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 2: Make the Lemon Frosting

1. Beat Butter: In a large bowl, beat the softened butter until creamy and smooth.
2. Add Sugar and Lemon: Gradually add powdered sugar, lemon juice, and zest, beating until well combined.
3. Adjust Consistency: Add heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable.

Step 3: Assemble the Cake

1. Level the Layers: If needed, level the cake layers with a serrated knife.
2. Frost the Cake: Place the first cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers.
3. Decorate: Frost the sides and top of the cake. Use piping or textured tools for a decorative finish.
4. Chill (Optional): Chill for 30 minutes to set the frosting.

Benefits of Lemon Cake

1. Rich in Vitamin C: Lemons are packed with antioxidants that boost immunity.
2. Mood Enhancer: The vibrant aroma of lemon is known to reduce stress and uplift the mood.
3. Balanced Indulgence: This recipe uses buttermilk for moisture, reducing the need for excessive fats.

Nutritional Information (Per Serving, based on 12 servings):

• Calories: 450
• Fat: 23g
• Carbohydrates: 58g
• Protein: 4g
• Vitamin C: 8%

Conclusion

Lemon Velvet Cake is a timeless dessert loved for its refreshing flavor and melt-in-your-mouth texture. Whether for a summer party or an elegant dinner, this cake is sure to win hearts. Pair it with tea or coffee for the ultimate indulgence.

Cake Lovers Unite: Lemon cake enthusiasts praise this recipe for its tangy frosting and moist crumb. It’s a surefire way to impress your guests and add a burst of sunshine to any table!