Lemon Velvet Cake with Lemon Cream Cheese Frosting

🍋 Lemon Velvet Cake

Ingredients:

• 2½ cups cake flour (sifted)

• 1½ cups granulated sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• ¾ cup buttermilk (room temp)

• 4 large eggs (room temp)

• Zest of 2 lemons

• ¼ cup fresh lemon juice

• 1 tbsp vanilla extract

• A tiny bit of yellow food coloring (optional for that pastel pop)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a mixer, cream the butter and sugar until fluffy (3–4 minutes).

4. Add eggs one at a time, mixing well. Then add lemon zest, juice, and vanilla.

5. Alternate adding the dry ingredients and buttermilk, starting and ending with dry.

6. Mix just until smooth—don’t overdo it.

7. Divide batter evenly between pans and bake for 25–30 minutes.

8. Let cool in pans for 10 minutes, then turn out onto wire racks.

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🍋 Lemon Cream Cheese Frosting

Ingredients:

• 8 oz cream cheese (room temp)

• ½ cup unsalted butter (room temp)

• 3½–4 cups powdered sugar (sifted)

• 2–3 tbsp fresh lemon juice

• Zest of 1 lemon

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Beat cream cheese and butter until creamy.

2. Add powdered sugar gradually, then mix in lemon juice, zest, vanilla, and salt.

3. Beat until fluffy and smooth. Chill a bit if it gets too soft.

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🧁 Assembly Tips:

• Level your cake layers if needed.

• Frost a thin crumb coat and chill for 15 mins.

• Add a thick final layer and decorate with lemon slices, zest curls, or edible flowers if you’re feelin’ fancy.