A Luxurious, Ultra-Moist Dessert with Zesty Lemon Brilliance
This tender, buttery cake has the delicate crumb of red velvet but bursts with bright citrus flavor, layered with silky lemon cream cheese frosting. Perfect for birthdays, tea parties, or whenever you crave sunshine in dessert form!
Ingredients
For the Cake:
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2½ cups cake flour (or all-purpose flour + 2 tbsp cornstarch)
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1½ cups granulated sugar
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1 tbsp lemon zest (from 2–3 lemons)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk, room temp
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½ cup unsalted butter, softened
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3 large eggs, room temp
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¼ cup vegetable oil
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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½ tsp lemon extract (optional, for extra punch)
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Yellow food gel (optional, for vibrancy)
For the Lemon Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3 cups powdered sugar
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2 tbsp lemon juice
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1 tsp lemon zest
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½ tsp vanilla extract
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Pinch of salt
For Decoration:
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Candied lemon slices
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Edible flowers
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White chocolate shavings
Instructions
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
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Whisk flour, baking powder, baking soda, and salt in a bowl.
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In another bowl, rub sugar and lemon zest together to infuse flavor.
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Beat butter and sugar/zest mix until fluffy. Add eggs one at a time, then oil, lemon juice, and extracts.
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Alternate adding dry ingredients and buttermilk, mixing until just combined.
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Divide batter between pans. Bake 25–30 mins until a toothpick comes out clean. Cool completely.
2. Whip the Frosting:
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Beat cream cheese and butter until smooth.
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Gradually add powdered sugar, then lemon juice, zest, vanilla, and salt.
3. Assemble:
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Level cake layers if needed. Spread frosting between layers and over the top/sides.
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Chill 30 mins to set, then decorate.
Why It’s Special
✨ Velvety Texture: Buttermilk + oil = impossibly moist crumb.
✨ Zesty Balance: Tangy lemon cuts the sweetness perfectly.
✨ Stunning Presentation: Pale yellow hue with creamy frosting.
Pro Tips:
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For neat slices, freeze the cake for 20 mins before cutting.
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No buttermilk? Use 1 cup milk + 1 tbsp lemon juice (let sit 5 mins).
Variations
🌿 Blueberry Lemon: Fold 1 cup fresh blueberries into the batter.
🍰 Sheet Cake: Bake in a 9×13″ pan for 35–40 mins.
🍋 Lemon Curd Filling: Add a layer of homemade curd for extra tang.
Serve with Earl Grey tea or a glass of prosecco for elegance!