Lemon Velvet Cake Zesty Lemon Cloud Cake

 

 

 

 

Lemon Velvet Cake

Zesty Lemon Cloud Cake

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup buttermilk

For the Lemon Cream Cheese Frosting:

1/2 cup unsalted butter, room temperature

8 ounces cream cheese, softened

4 cups powdered sugar

2 tablespoons lemon zest

1 tablespoon fresh lemon juice

Decoration:

Lemon slices

Fresh mint leaves (optional)

Directions:

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

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in lemon zest and lemon juice.

Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture. Mix until just combined.

Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar, then stir in lemon zest and lemon juice until creamy.

Frost cooled cakes and stack them. Decorate with lemon slices and mint leaves.

Serve and enjoy!

 

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes (including cooling)

Kcal: 450 kcal per slice | Servings: 12 slices