As I write this, ice pellets are hitting the windowpane and collecting on dry brown leaves—but those leaves are encircling new, green daffodil shoots. Spring is struggling in our part of the Midwest. For me, it is time to chase away the winter doldrums and this Lemon Velvet Cake is just the dessert to do that.
Fresh lemon awakens the taste buds—and this cake features lemon throughout. Fresh lemon zest and fresh squeezed lemon juice smells so fresh and I love the flavor. When zesting a lemon, be sure to use just the colored portion—the white pith is bitter. Then, to really add a flavor punch, the cake layers are topped with lemon curd. You can use this easy trick on any lemon cake you make, for jars of lemon curd are now readily available at most grocery stores.
Roxanne and I rediscovered the wonderful flavor of buttermilk when writing the Babycakes cookbooks and now I use buttermilk for baking any chance I get. We love the tangy flavor it adds—and bet you will, too. Make this cake soon, and enjoy a taste of spring.
Lemon Velvet Cake
3-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
2-1/4 cups sugar
1-1/2 cups unsalted butter, softened
Grated zest of 1 lemon
2 tablespoons fresh squeezed lemon juice
1 teaspoon lemon extract
5 large eggs, at room temperature
1 jar (10 ounces) lemon curd
Lemon Buttercream Frosting (see below)
Preheat oven to 350° F. Lightly grease the bottom of 3 (9-inch) round cake pans. Line each with parchment paper, then grease and flour parchment lined pans.
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a small bowl, stir together buttermilk and sour cream. Set aside.
In a large mixing bowl, with an electric mixer at medium-high speed, beat together sugar, butter and lemon zest for 5 minutes or until butter mixture is very light and fluffy. (Do not be tempted to shorten the beating time.) Beat in lemon juice and lemon extract. Beat in eggs, one at a time, beating well after each addition.
On low speed, beat in flour mixture alternately with buttermilk mixture, making three additions of flour and two of buttermilk mixture. Blend just until blended.
Spoon mixture evenly into prepared pans. Bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 15 minutes, then invert cake onto wire racks, remove the pans and allow cake to cool completely.
Place one layer on a serving plate. Lightly spread the top of the layer with about 1/2 of the lemon curd and then a thin layer of buttercream frosting. Top with second layer and spread with remaining lemon curd and a light layer of buttercream. Top with third layer and frost top and sides with buttercream frosting.
Tip: To store leftover cake, cover tightly and refrigerate; allow to come to room temperature for serving.
Lemon Buttercream Frosting
1-1/4 cups unsalted butter, softened
7 -1/2 cups confectioners’ sugar
7 to 8 tablespoons lemon juice
In a medium bowl, with an electric mixer on medium-high speed, beat butter for 1 minute or until light and creamy. Beat in confectioners’ sugar.
Beat in 7 tablespoons lemon juice. Beat in remaining lemon juice, as needed, until frosting is of spreading consistency.
Tip: Beat in an additional tablespoon of lemon juice if a thinner frosting is desired.
Makes about 3 1/2 cups
Hi Kathy and Roxanne,
I loved your Lemon Velvet Cake Recipe !
I will try sometime this week.
It looks so good. I am sure it tastes too.
Tks
I just gave this a practice run for a baby shower next weekend. Omg I bit the fork this is so moist with a light lemony taste. I just used regular buttercream and it was still delicious. Thank you for this recipe!
This was an amazing cake. It was a hit! (Even though I misread the recipe and thought it was a 2 layer and had a little mishap in the oven!) I used a lemon cream cheese butter cream frosting and skipped the curd. So so good.
So glad you liked it! It is always great to hear from friends who try our recipes and enjoy them.
i am going to try this recipe next week will get back to you
nmmm
how do you make lemon curd or can you buy it already made.
We love to make it, and always turn to Ina Garten for our favorite lemon curd recipe.
http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html
You can also buy it ready made. Look for jars of lemon curd at larger grocery stores, often near the jams and jellies.
I’m making a cake for about 35 people soon and this recipe looks perfect. How many would the above recipe serve please, so I can adjust accordingly?
Many thanks
We think this cake would be perfect for a spring gathering and your guests will enjoy it. It is a 3-layer cake, so it is fairly large, but a 9-inch round cake typically does not serve 35. Generally it serves about 16 to 22 people. You may want to plan to have 2 cakes so you have plenty.