Lemon Velvet Cake

 

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup buttermilk

4 large eggs

2 tablespoons fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

For the Lemon Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Make the cake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, cream together butter and eggs until light and fluffy. Add buttermilk, lemon juice, lemon zest, and vanilla extract to the butter mixture, and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

3. Bake the cake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the frosting: In a large bowl, beat the butter until smooth and creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until fluffy and smooth. If the frosting is too thick, add a bit more lemon juice or milk to reach your desired consistency.

5. Assemble the cake: Once the cakes are completely cooled, frost the top of one cake layer with the lemon frosting. Place the second cake layer on top and frost the top and sides of the entire cake.

6. Serve: Garnish with extra lemon zest if desired, and slice into pieces to serve. Enjoy your homemade lemon velvet cake!