Lemon Velvet Cake with Lemon Cream Cheese Frosting
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightful, zesty dessert that brings a burst of sunshine to any occasion. This fluffy cake is perfectly layered with a creamy, tangy frosting, making it an irresistible treat for gatherings or casual get-togethers. Each bite offers a refreshing lemon flavor that will brighten your day and impress your guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 4 large eggs
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and zest.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, beat cream cheese, powdered sugar, and vanilla until smooth.
- Once cooled, frost the cake generously with lemon cream cheese frosting.
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 370
- Sugar: 40g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg