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–+ servings

Lemon Velvet Delight

Discover the perfect summer treat with our Lemon Velvet Delight cake, featuring zesty lemon and creamy frosting. Simple to make and a crowd-pleaser for any occasion.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 320kcal
Cost: $15

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Toothpick
  • Cooling rack

Ingredients

  • 2 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1/2 cup butter at room temperature
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 8 oz cream cheese at room temperature
  • 1/2 cup butter at room temperature
  • 4 cups icing sugar
  • 2 tbsp lemon juice for frosting
  • 1 tsp lemon zest for frosting
  • 1 tsp vanilla extract for frosting

Instructions

  • Preheat the oven to 350°F (180°C) and grease and flour two round cake molds.
  • In a large bowl, mix cake flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, beat butter and sugar until soft and spongy (about 3-4 minutes).
  • Add eggs one by one, beating well after each addition, then add vanilla extract.
  • In another bowl, mix Greek yogurt, lemon juice, and lemon zest.
  • Alternately add the flour mixture and yogurt mixture to the butter mixture, starting and ending with the flour mixture. Beat until combined.
  • Divide the batter into the prepared molds and bake for 25-30 minutes or until a toothpick comes out clean. Let them cool in the molds for 10 minutes.
  • While the cakes cool, prepare the frosting by beating cream cheese and butter until creamy. Add icing sugar, lemon juice, lemon zest, and vanilla, and beat until smooth.
  • Once the cakes are completely cool, assemble by placing one layer on a plate, frosting it, adding the second layer, and frosting the whole cake.

Notes

For a stronger lemon flavor, add a few drops of lemon extract to the frosting. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Allow the cake to come to room temperature before serving for best flavor. Use room temperature ingredients for better mixing. Zest the lemons before juicing them to simplify the process.

Nutrition

Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 250mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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