This was my nana’s fave cake recipe

Embark on a culinary journey with the Lemon Velvet Cake, a delightful treat that combines the richness of cake flour, the zing of fresh lemon, and the creamy goodness of cream cheese frosting. In this article, we’ll guide you through the process of creating this delectable dessert that is sure to impress your taste buds and leave you craving for more.

Ingredients for Cake:

Cake flour1 and ¾ cups
Baking powder1 teaspoon
Baking soda½ teaspoon
Salt½ teaspoon
Unsalted butter, room temperature½ cup
Sugar1 cup
Large eggs, room temperature2
Large egg whites, room temperature2
Fresh lemon juice⅓ cup
Buttermilk½ cup
Lemon zest2 tablespoons
Vanilla extract½ teaspoon

Ingredients for Frosting:

Cream cheese, room temperature8 oz
Unsalted butter, room temperature4 oz
Powdered sugar3 cups
Fresh lemon juice1 tablespoon
Lemon zest1 teaspoon


For Cake:

  1. Preheat oven to 350°F.
  2. Grease and flour two 9-inch cake pans.
  3. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream butter and sugar until light and fluffy.
  5. Add eggs and egg whites one at a time, mixing well after each addition.
  6. Mix in lemon juice, buttermilk, lemon zest, and vanilla extract.
  7. Add dry ingredients to wet ingredients and mix until well combined.
  8. Pour batter evenly into prepared pans.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For Frosting:

  1. In a large mixing bowl, beat cream cheese and butter together until creamy.
  2. Gradually add powdered sugar, lemon juice, and lemon zest.
  3. Beat until smooth and well combined.
  4. Once the frosting is ready, cover the cooled cake layers with the frosting.

Enjoy your delightful Lemon Velvet Cake with Lemon Cream Cheese Frosting!



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