Few cakes capture the joy of spring like a Lemon Velvet Cake. This delightful dessert combines the zest of fresh lemons with an incredibly tender crumb, creating a melt-in-your-mouth experience that’s both light and bursting with citrus flavor.
The secret? A technique that folds lemon zest into a velvety batter, ensuring each bite is refreshingly vibrant.
Baking this cake always brings me back to springtime family gatherings. The tangy sweetness of lemon adds a sunny touch to any occasion, making it a standout centerpiece for birthdays or holiday feasts.
Its elegant look and simple preparation make it a hit with both seasoned bakers and beginners.
Whether you’re looking to impress guests or simply enjoy a special treat, this Lemon Velvet Cake is sure to become a favorite. Give it a try and see why it’s trending as a must-have for celebrations.
Why I Love This Recipe?
- Every bite feels like spring: The lemony brightness adds a refreshing twist, perfect for lifting your mood on any day.
- Versatility at its finest: Whether for a casual family dinner or a fancy brunch, this cake fits any occasion with ease.
- Simple yet elegant: With just a few basic ingredients, you can create a show-stopping dessert that impresses without stressing.
- Great for beginners: If you’re new to baking, this recipe is forgiving and straightforward, making it a fantastic starting point.
Try More Lemon Recipe!
Lemon Velvet Cake Recipe
Equipment
- Wilton Bake-Even Cake Strips
- Wilton 9-Inch Round Cake Pans, Set of 2
Ingredients
- 2½ cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1½ cups granulated sugar
- 1½ cups vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 tsp lemon extract
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease two 9-inch cake pans.
- In a medium bowl, whisk together flour, salt, and baking powder until smooth.
- In a large bowl, beat together oil, eggs, and sugar until fluffy.
- Add buttermilk, lemon extract, vanilla, and lemon juice, and mix well.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Spoon cake batter into prepared pans.
- Bake for 30-35 minutes or until the top of the cake springs back when lightly touched.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
What to Serve with Lemon Velvet Cake Recipe?
Possible Variations and Substitutions!
- Butter Be Gone: If you don’t have unsalted butter, don’t sweat it! Just grab salted butter and skip adding extra salt to the recipe. It’s all about finding that sweet balance, like doing yoga for your baking.
- Oil Swap: Out of vegetable oil? No problemo! Any oil that doesn’t have a strong taste will work fine. They’re like undercover agents, blending right in without a trace.
- Buttermilk Blues: No buttermilk in the fridge? No worries! Just mix regular milk with a tablespoon of vinegar or lemon juice. Wait for it to get all curdled up, like a grumpy morning, and it’ll work its magic.
- Egg-citing Alternatives: If eggs aren’t your thing, try out some applesauce or mashed bananas instead. It might sound a bit out there, but remember when rock ‘n’ roll was new? Sometimes the unexpected brings the best results!
- Flour Power: If you’re running low on all-purpose flour, let cake flour swoop in to save the day. Just toss in an extra 2 tablespoons per cup for that light, airy crumb you’re after.
