Velvet Lemon Cake with Creamy Cheese Frosting
A light and fluffy cake bursting with tangy lemon flavor, topped with a creamy cheese frosting that's perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter (softened)
- 1 cups whole milk
- 3 large eggs
- 1 packet baking powder (about 2 ½ teaspoons)
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
For the Creamy Cheese Frosting
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a larger mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Slowly add the eggs, one at a time, mixing well after each addition. Then pour in the milk and stir until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the lemon zest and vanilla extract.
Baking
- Pour the batter into greased and floured cake pans, dividing it evenly.
- Bake for about 25-30 minutes or until a toothpick comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
Frosting and Serving
- In a mixing bowl, combine the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar and continue mixing until fluffy. Stir in the vanilla extract and lemon zest.
- Once the cakes have cooled completely, place one layer on a serving plate and cover with frosting. Top with the second layer and frost the top and sides.
- Slice and serve the cake to enjoy!
Notes
For extra lemony goodness, consider adding some lemon juice to the cake batter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.