Lemon Velvet Cake Recipe

Name: Lemon Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups cake flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter; 1 teaspoon freshly grated lemon, zest of; 1/2 teaspoon freshly grated orange zest; 1 1/3 cups sugar; 3 large eggs; 1/3 cup water; 3 tablespoons fresh lemon juice; 1/4 cup orange juice; confectioners' sugar, for dusting; LEMON GLAZE; 2 tablespoons butter, room temp (optional); 1 cup confectioners' sugar (optional); 2 teaspoons fresh lemon juice (optional); 1 teaspoon hot water (optional); 1/2 teaspoon vanilla extract (optional)

Servings: persons

2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 teaspoon freshly grated lemon, zest of
1/2 teaspoon freshly grated orange zest
1 1/3 cups sugar
3 large eggs
1/3 cup water
3 tablespoons fresh lemon juice
1/4 cup orange juice
confectioners' sugar, for dusting
LEMON GLAZE
2 tablespoons butter, room temp (optional)
1 cup confectioners' sugar (optional)
2 teaspoons fresh lemon juice (optional)
1 teaspoon hot water (optional)
1/2 teaspoon vanilla extract (optional)

1
Preheat oven to 350u00b0.
2
Butter and flour a 9 x 13 cake pan.
3
Mix together flour, baking powder and salt.
4
Cream butter in large bowl with mixer.
5
Add lemon and orange zest.
6
Cream until smooth and light, about 2 minutes.
7
Slowly add sugar, blending well and scraping sides of bowl.
8
Add eggs, one at a time.
9
In a small bowl, combine water, lemon and orange juices.
10
Add the dry ingredients alternating with the liquids.
11
Mix well until smooth.
12
Spoon into prepared pan--smoothing the surface.
13
Bake for 30 to 35 minutes until golden on top and springy to the touch.
14
Remove from oven and cool on a rack.
15
Sprinkle with confectioners' sugar before serving.
16
A thin lemon glaze also works nicely.

1075

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/4 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, and more.

Yes, Lemon Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Velvet Cake

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