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Lemon Velvet Cake: A Lusciously Soft Citrus Delight

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Bright, soft, and bursting with citrus—this Lemon Velvet Cake is pure sunshine on a plate! 🍋🍰 With a tender crumb and luscious lemon flavor, every bite melts in your mouth like velvet. Topped with a silky lemon cream cheese frosting, it’s the perfect balance of sweet and tangy. 🌼💛 Ideal for spring celebrations, afternoon tea, or anytime you need a refreshing dessert that wows. Light, dreamy, and totally irresistible! ✨🎂

Ingredients

Scale

For the Cake Layers (Makes Three 8-inch Rounds):

  • 8 oz (226g) cream cheese, softened

  • 1½ sticks (168g) unsalted butter, softened

  • 2 cups (400g) granulated sugar

  • 4 large eggs, room temperature

  • 3 cups (342g) cake flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup (180ml) whole milk

  • ¼ cup (60ml) fresh lemon juice

  • 1 tablespoon lemon zest

  • 1½ teaspoons lemon extract

  • Optional: A drop or two of yellow food coloring (for a more vibrant color)

For the Lemon Curd (Optional but Recommended):

  • 3 large eggs

  • ½ cup (100g) granulated sugar

  • ¼ cup (60ml) fresh lemon juice

  • 2 teaspoons lemon zest

  • 4 tablespoons (56g) unsalted butter, cut into small pieces

For the Whipped Cream Filling (Stabilized):

  • 1 cup (240ml) heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • Optional: 1 teaspoon cornstarch (for added stability)

For the Lemon Buttercream Frosting:

  • 2 sticks (226g) unsalted butter, softened

  • 5–6 cups (600–720g) powdered sugar

  • 2–3 tablespoons lemon juice

  • 1 teaspoon lemon extract

  • Optional: Lemon zest for extra flavor

  • Milk or cream as needed to adjust consistency

Instructions

1. Prepare the Cake Layers

  • Preheat your oven to 325°F (163°C).

  • Grease and flour three 8-inch cake pans or line them with parchment paper.

  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

  • In a small bowl, combine the milk and lemon juice. Let it sit for 5 minutes to slightly curdle—this acts like buttermilk.

  • In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy.

  • Gradually add the sugar and continue mixing until light and fluffy (about 2–3 minutes).

  • Add the eggs one at a time, mixing well after each addition.

  • Mix in the lemon zest and lemon extract.

  • Alternately add the flour mixture and milk mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

  • If using, add yellow food coloring for a brighter lemony appearance.

  • Divide the batter evenly among the three prepared pans.

  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

2. Make the Lemon Curd (Optional Layer Filling)

  • In a small saucepan, whisk together eggs, sugar, lemon juice, and zest over medium heat.

  • Stir constantly for about 5–7 minutes, or until the mixture thickens enough to coat the back of a spoon.

  • Remove from heat and stir in the butter until melted and smooth.

  • Transfer to a heat-safe bowl, cover with plastic wrap (pressing it directly on the surface), and chill until set.

3. Whip the Cream Filling

  • In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and cornstarch (if using) on high speed until stiff peaks form.

  • Refrigerate until ready to use.

4. Make the Lemon Buttercream

  • Beat the softened butter on medium speed until light and creamy (about 2 minutes).

  • Gradually add powdered sugar, 1 cup at a time, beating on low at first to avoid a sugar cloud.

  • Add lemon juice, extract, and zest (if using).

  • Adjust consistency with a splash of milk or cream as needed. The frosting should be smooth and spreadable.

5. Assemble the Cake

 

  • Place one cake layer on a serving plate or cake board.

  • Spread a thin layer of lemon curd over the cake (optional).

  • Pipe or spread an even layer of whipped cream over the lemon curd.

  • Repeat the process with the second layer.

  • Place the third cake layer on top.

  • Apply a thin crumb coat of buttercream around the cake and chill for 15 minutes.

  • Finish with a final thick layer of lemon buttercream and smooth it out.

  • Decorate with extra lemon zest, candied lemon slices, or piped whipped cream if desired.

Notes

  • Room Temperature Ingredients: This is key for a smooth batter and even baking. Don’t skip it.
  • Don’t Overmix: Once you’ve added the flour, mix only until just combined. Overmixing can lead to a dense texture.
  • Stabilized Whipped Cream: The optional cornstarch helps the cream hold up better between layers—especially useful in warm climates.
  • Cooling Time: Let cakes cool completely before assembling to prevent melting the whipped cream and buttercream.
  • Storage: This cake should be stored in the refrigerator due to the whipped cream filling and lemon curd. Bring to room temperature before serving for best flavor and texture.

Find it online: https://inarecipes.com/lemon-velvet-cake-a-lusciously-soft-citrus-delight/