Can I make this cake without buttermilk?

Absolutely! You can make a quick substitute by adding 1½ tablespoons of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. The acidity is important for activating the baking soda and creating that tender crumb, so don't skip this ingredient.

Why did my cake sink in the middle?

This usually happens when the cake is underbaked or the oven door was opened too early in the baking process. Make sure your oven is properly preheated and resist the urge to peek until at least 20 minutes into baking. Also, check that your leavening agents aren't expired.

Can I turn this into cupcakes instead?

Definitely! This recipe makes about 24 cupcakes. Fill lined cupcake tins about 2/3 full and bake at 325°F for 18-22 minutes. The lower temperature helps prevent doming and creates that flat top that's perfect for frosting.

My frosting is too runny. How can I fix it?

If your cream cheese or butter was too warm, the frosting might become runny. Pop it in the refrigerator for 15-20 minutes, then beat again. If it's still too soft, gradually add more powdered sugar, about ¼ cup at a time, until you reach the desired consistency.

Lemon Velvet Cake Recipe

Description

This Lemon Velvet Cake is a delightful dessert that combines the perfect balance of tangy lemon flavor and a moist, velvety texture. Topped with a luscious lemon frosting, this cake is perfect for celebrations, tea parties, or simply as a treat for dessert lovers. The combination of lemon zest, buttermilk, and a creamy frosting ensures that every bite is a burst of citrusy goodness.

Ingredients

Units Scale

Cake

3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup shortening (or softened butter)
1 Tablespoon lemon zest
2 teaspoons lemon extract
1 teaspoon vanilla
3 large eggs
1 1/2 cups buttermilk

Lemon Frosting

8 ounces cream cheese (room temperature)
4 ounces unsalted butter (room temperature, one stick)
2 3/4 cups powdered sugar
2 Tablespoons lemon juice
Zest from one lemon (about 1 Tablespoon)
1 teaspoon clear vanilla

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Instructions

Preheat the Oven
Preheat your oven to 325°F (160°C). Grease two 9-inch cake pans lightly with oil or butter. Dust with flour or line them with parchment paper to prevent sticking.
Mix Dry Ingredients
In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
Combine Wet Ingredients
In another large bowl or stand mixer bowl, beat the vegetable oil, shortening, sugar, vanilla extract, lemon extract, and lemon zest until well combined.
Add Eggs
Gradually beat the eggs into the wet ingredients. Make sure the mixture is smooth and the eggs are fully incorporated before proceeding.
Incorporate Dry Ingredients and Buttermilk
Slowly alternate adding the dry sifted ingredients and buttermilk to the wet mixture. Mix on low to medium speed until the batter is smooth and creamy without lumps. Do not overmix or use a high speed to avoid a dense cake texture.
Divide and Bake
Divide the batter evenly between the prepared cake pans. Bake at 325°F (160°C) for 28-30 minutes. The cakes are fully baked when the tops spring back slightly when touched. Remove from the oven and allow them to cool completely before frosting.
Prepare Lemon Frosting
In a mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth. Add in the lemon juice, lemon zest, and vanilla extract, continuing to blend until the frosting is creamy. If needed, add water, one teaspoon at a time, to adjust the frosting’s consistency.
Frost the Cake
Once the cakes have cooled, frost the top of one layer, stack the second layer on top, and frost the entire cake evenly. Serve and enjoy!

Notes

Proper Storage: Store this cake in the fridge for up to 4-5 days. Alternatively, wrap it tightly and freeze for up to 2 months.
Lemon Flavor Adaptation: If you want a stronger lemon flavor, you can increase the lemon zest in both the cake and frosting.
Room Temperature Ingredients: Use room temperature butter, cream cheese, and eggs for the creamiest texture in your batter and frosting.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 42g
Sodium: 210mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg