Dive into the zesty world of baking with our Lemon Velvet Cake recipe, a perfect blend of tangy and sweet. This cake promises to be a showstopper at any gathering, with its moist crumb and vibrant flavors. Crafted for both novice and experienced bakers, this recipe guides you through creating a delectable dessert that’s as pleasing to the eye as it is to the palate. Follow along for a detailed recipe, insightful notes, and answers to frequently asked questions, ensuring your baking experience is as delightful as the cake itself.

Ingredients

Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 4 lemons
- 1/4 cup fresh lemon juice

Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Lemon Curd:
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest
- 2/3 cup granulated sugar
- 3 eggs
- 4 tbsp unsalted butter

Directions

Preparation: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans.

Cake Batter: Sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light. Beat in eggs one at a time, then add vanilla, lemon zest, and juice. Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
Baking: Divide the batter among the pans. Bake for 25-30 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack.
Lemon Curd: Combine lemon juice, zest, sugar, and eggs in a saucepan over medium heat, stirring until thickened. Remove from heat; add butter.

Buttercream: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and zest.
Assembly: Layer cake with curd and frost with buttercream. Decorate as desired.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 450 kcal/slice | Servings: 12 slices

Notes

Lemon Zest: Use a fine grater for the zest to avoid bitter pith.

Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Storage: Store in an airtight container. Refrigerate for longer freshness.
Serving Suggestion: Serve with fresh berries or a dollop of whipped cream for an extra touch of elegance.

Nutritional Breakdown (per serving)

Calories: 450 kcal
Carbohydrates: 68 g
Protein: 5 g

Fat: 18 g
Saturated Fat: 11 g
Polyunsaturated Fat: 1 g

Monounsaturated Fat: 5 g
Trans Fat: 0.5 g
Cholesterol: 120 mg

Sodium: 200 mg
Potassium: 95 mg
Fiber: 1 g

Sugar: 50 g
Vitamin A: 650 IU
Vitamin C: 8 mg

Calcium: 75 mg
Iron: 2 mg

This cake is a good source of Vitamin A and C, providing antioxidants that support immune health. The presence of calcium and iron contributes to bone health and energy levels, respectively.

FAQs

1. Can I make this cake ahead of time? Yes, you can bake the cake layers a day ahead. Wrap them well and store at room temperature. The lemon curd can also be made in advance and refrigerated.

2. Can I freeze this cake? Absolutely. The unfrosted cake layers can be wrapped and frozen for up to 3 months. Thaw at room temperature before frosting.

3. Is there a dairy-free alternative for this recipe? Yes, you can use dairy-free butter and milk alternatives for both the cake and frosting. Ensure they are unsweetened to maintain the flavor balance.

4. How do I ensure my cake is moist? Do not overbake the cake, and ensure ingredients like butter and eggs are at room temperature before mixing. This helps to incorporate air and moisture evenly.