Go Back
–+ servings
Lemon Velvet Delight

Lemon Velvet Delight: The Most Irresistible Dessert You'll Ever Taste!

Indulge in the tangy sweetness of Lemon Velvet Delight, a moist citrus cake with creamy frosting. Perfect for any occasion, this easy recipe brings sunshine to your table. Try it today!
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8 pieces
Calories: 280kcal
Cost: $15

Equipment

  • Two 8-inch round cake pans
  • Electric mixer (handheld or stand)
  • Spatula for folding and spreading
  • Parchment paper
  • Cooling rack

Ingredients

  • 2.5 cups cake flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon sodium bicarbonate
  • 0.5 teaspoon salt
  • 1.5 cups sugar
  • 0.5 cup butter (1 bar), at room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt
  • 0.25 cup lemon juice
  • 2 tablespoons lemon zest

Instructions

  • Preheat your oven to 350°F (180°C) and prepare two round cake pans by greasing and dusting with flour.
  • In a large bowl, whisk together the cake flour, baking powder, sodium bicarbonate, and salt.
  • In another bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  • Add eggs one at a time to the butter-sugar mixture, beating well after each addition, then stir in the vanilla extract.
  • In a separate bowl, mix the Greek yogurt, lemon juice, and lemon zest without overmixing.
  • Alternate adding the flour mixture and the yogurt mixture to the butter mixture, starting and ending with the flour mixture.
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
  • For the frosting, beat the cream cheese and butter until smooth, then gradually add icing sugar, lemon juice, lemon zest, and vanilla extract until soft and spreadable.

Notes

Use fresh lemons for the best flavor and avoid bottled lemon juice when possible. If your frosting seems too stiff, add a teaspoon of milk or lemon juice to loosen it. To store, cover tightly with plastic wrap or place in an airtight container. Store at room temperature for up to two days, or refrigerate if it’s hot outside. For longer storage, freeze the unfrosted cake layers, wrapped properly. They can last up to three months in the freezer. Thaw overnight in the fridge before frosting.

Nutrition

Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 220mg | Potassium: 150mg | Sugar: 23g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!