Lemon Velvet Cake

A luscious and moist lemon cake made from scratch, perfect for any occasion. This easy-to-make cake boasts a zesty lemon flavor, combined with a tender crumb that melts in your mouth. Ideal for those seeking a refreshing dessert, this recipe caters to both casual gatherings and formal celebrations. Ensure your cake stands out with this unique twist on a classic recipe.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1 cup milk

3 large eggs

1 tablespoon lemon zest

1/4 cup lemon juice

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup sour cream

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Mix in lemon zest, lemon juice, and vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.

7. Stir in sour cream until batter is smooth.

8. Divide batter evenly between prepared pans and smooth the tops.

9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, warm slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.