A slice of sunshine on a plate? That’s what you get with this Lemon Velvet Cake with Lemon Cream Cheese Icing! This isn’t your average cake; itβs a dreamy, melt-in-your-mouth experience that’s bursting with bright, lemony flavor. Get ready to elevate your baking game with this show-stopping dessert!
What Makes This Lemon Velvet Cake So Special?
Imagine this: a cake so tender it practically dissolves on your tongue, infused with the zesty tang of fresh lemons, and then topped with a luscious cream cheese frosting that adds the perfect creamy sweetness. This Lemon Velvet Cake with Lemon Cream Cheese Icing is all that and more! Forget dry, flavorless cakes β this recipe delivers an unparalleled level of moistness and lemony goodness.
A close-up shot of a slice of Lemon Velvet Cake with Lemon Cream Cheese Icing, showcasing the texture and vibrant color.
The Secret’s in the Velvet (and the Lemon!)
What exactly makes it a “velvet” cake? The key is the addition of buttermilk and a bit of cornstarch, which helps to create a super tender crumb. The lemon juice also contributes to the cake’s delicate texture by breaking down gluten strands. This recipe isn’t just about adding lemon flavoring; it’s about incorporating fresh lemon juice and zest to truly infuse the cake with its bright, citrusy essence.
A collage showing the ingredients of the cake, specifically highlighting the lemon, buttermilk, and cornstarch.
Gather Your Ingredients
Before we dive into the recipe, let’s make sure you have everything you need:
- For the Cake: All-purpose flour, cornstarch, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, lemon zest, lemon juice, buttermilk, vanilla extract.
- For the Lemon Cream Cheese Icing: Cream cheese, unsalted butter, powdered sugar, lemon juice, lemon zest.
A beautifully styled photo of all the ingredients neatly arranged on a kitchen counter.
Let’s Bake! The Lemon Velvet Cake Recipe
Now for the fun part! Follow these step-by-step instructions to create your own amazing Lemon Velvet Cake.
Cake Time: From Batter to Baking
- Preheat & Prep: Preheat your oven to 350Β°F (175Β°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for extra insurance.
- Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs & Lemon: Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
A series of photos showing the key steps in the cake-making process, like creaming the butter and sugar, adding the eggs, and pouring the batter into the pan.
Icing on the Cake: Lemon Cream Cheese Magic
This Lemon Cream Cheese Icing is the perfect complement to the tangy cake. It’s creamy, smooth, and bursting with lemon flavor.
- Soften Ingredients: Make sure your cream cheese and butter are softened to room temperature. This is crucial for a smooth frosting.
- Cream Cheese & Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined.
- Lemon Zest & Juice: Stir in the lemon juice and lemon zest. Beat until smooth and fluffy.
A photo showcasing the process of making the cream cheese frosting, with a focus on the smooth and creamy texture.
Assembling Your Masterpiece
- Level the Cake: Once the cake is completely cool, use a serrated knife to level the top if necessary.
- Frost It: Spread the Lemon Cream Cheese Icing evenly over the top of the cake.
- Optional Decorations: Garnish with lemon zest, lemon slices, or fresh berries for a beautiful finishing touch.
A photo of someone frosting the cake, demonstrating how to spread the icing evenly.
Tips and Tricks for the Perfect Lemon Velvet Cake
Baking Bliss: Pro Tips for Success
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, helps create a smooth and even batter.
- Test for Doneness: Use a wooden skewer to check for doneness. If it comes out clean, the cake is ready.
- Cool Completely: Make sure the cake is completely cool before frosting to prevent the icing from melting.
A collage of small images showcasing different tips, such as using room temperature butter and testing the cake for doneness.
Variations and Adaptations
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful texture and visual appeal.
- Lemon Blueberry: Fold in 1 cup of fresh blueberries to the batter before baking.
- Cupcake Version: This recipe can also be used to make lemon velvet cupcakes. Adjust the baking time accordingly.
A photo showing different variations of the Lemon Velvet Cake, such as lemon poppy seed or lemon blueberry.
Conclusion
So there you have it β your very own Lemon Velvet Cake with Lemon Cream Cheese Icing recipe! This cake is guaranteed to impress your family and friends with its vibrant flavor and melt-in-your-mouth texture. Don’t be afraid to experiment with different variations and make it your own. Now go ahead, bake a little sunshine, and enjoy! And remember to share your creations β we’d love to see them!
A final hero shot of the complete Lemon Velvet Cake with Lemon Cream Cheese Icing, looking irresistible and ready to be enjoyed.
