Lemon Velvet Cake



This is a lemon cake I made for my neighbor Jeanette. She’s a huge Phillies fan, and has the best stories – she once saw Louis Prima perform on stage before a movie. Can you imagine? This cake is lemony and tart, with a sweetened cream cheese – whipped cream frosting.

Happy, happy birthday Jeanette!!!

For the cake:

  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks butter, softened
  • 2 1/2 cups granulated sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 3/4 cup buttermilk

1. Preheat oven to 350º. Grease and flour 2 – 8 inch cake pans and line with parchment paper.

2. Sift the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl, beat the butter and sugar with a hand mixer until light and fluffy. On a medium speed, add the eggs, one at a time, then add the vanilla extract.

3. Reduce the mixer speed to low and add the flour mixture in batches, alternating with the buttermilk and lemon juice, until well incorporated.

4. Divide the batter between the pans, and bake for 45 to 50 minutes. The cake should be golden, and a toothpick inserted in the center tests clean. Place cake pans on a wire rack for 15 minutes to cool. Invert the cakes onto the rack to cool completely.


For the frosting:

  • 3 ounces of cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon grated lemon peel
  • 2 cups whipping cream
  • 2/3 cup confectioner’s sugar

1. In a large, chilled bowl, beat the cream cheese, milk, and grated lemon peel with a hand mixer until smooth.

2. Add the whipping cream and confectioner’s sugar, and beat on high speed until stiff peaks form. Frost cake, store covered in refrigerator.


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