Description

This Lemon Velvet Cake is a moist and flavorful dessert that combines the zesty brightness of lemons with a soft, velvety texture, perfect for any occasion.

Ingredients

Scale

13 ounces Cake flour

13 ounces granulated sugar

½ teaspoon salt

2 teaspoon baking powder

½ teaspoon baking soda

8 ounces unsalted butter Softened but not melted

10 ounces buttermilk Or regular milk with 1 tablespoon white vinegar added

3 ounces vegetable oil Or canola oil

3 Large Eggs

1 Tablespoon Lemon Zest

2 teaspoons Lemon Extract

2 Tablespoons Lemon Juice

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, sift together the cake flour, granulated sugar, salt, baking powder, and baking soda.
In another bowl, cream the softened butter until light and fluffy, then mix in the buttermilk, vegetable oil, eggs, lemon zest, lemon extract, and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter evenly into the prepared cake pans and smooth the tops.
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, then transfer to wire racks to cool completely before frosting.

Notes

For an extra lemony flavor, consider adding a simple lemon glaze on top of the cooled cake.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: Lemon Velvet Cake, cake, dessert, lemon flavor, baking