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Lemon Velvet Cake Recipe: A Zesty Delight for All

Lemon Velvet Cake Recipe: A Zesty Delight for All

  • Author: Maria

Description

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

Scale
  • 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

Instructions

  1. Preparation: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans.
  2. 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.
  3. 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.
  4. Lemon Curd: Combine lemon juice, zest, sugar, and eggs in a saucepan over medium heat, stirring until thickened. Remove from heat; add butter.
  5. Buttercream: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and zest.
  6. Assembly: Layer cake with curd and frost with buttercream. Decorate as desired.

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.

Find it online: https://optimalrecipes.com/lemon-velvet-cake-recipe-a-zesty-delight-for-all/