This Lemon Velvet Cake is a delightful twist on the traditional cake, offering a light, zesty flavor that feels perfect for any occasion. Its unique velvety texture combined with the fresh zing of lemon makes it a standout dessert.
Flour provides the structure for the cake. All-purpose is perfect here, giving the cake just the right amount of heft.
Sugar sweetens the cake and helps to create a tender crumb. Granulated sugar is what you need.
Butter adds richness and a lovely flavor. Make sure it’s unsalted so you can control the salt levels in the cake.
Milk keeps the batter smooth and the crumb tender. Whole milk is recommended for the best results.
Eggs provide structure and stability to the cake, binding everything together. Use large eggs for consistency.
Lemon zest and lemon juice are the stars of the show, delivering the bright, citrusy essence that defines this cake.
Baking powder is the leavening agent that helps your cake rise to the occasion.
Salt enhances the flavors and balances sweetness.
Vanilla extract adds a hint of warmth and depth to the flavor profile.
Sour cream contributes to the cake's velvety texture and moistness, making each bite melt in your mouth.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For those who love a bit of extra tang, consider a lemon glaze drizzled over the top. Fresh berries on the side can also complement the lemony flavor nicely.
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans well. This step sets you up for a smooth process later on, ensuring your cakes release easily from the pans.
In a large mixing bowl, cream together your softened butter and sugar. You’re looking for a light and fluffy mixture here, which might take a few minutes of mixing. This step is crucial for incorporating air into the batter, helping your cake rise beautifully.
Once creamed, add in the eggs, one at a time. Make sure to beat well after each addition. This ensures each egg is fully incorporated before adding the next, which helps maintain the batter's smooth texture.
Now, mix in the lemon zest, lemon juice, and vanilla extract. This is when you'll start smelling the wonderful citrus aroma. It's a good sign that you're on the right track!
In a separate bowl, whisk together the flour, baking powder, and salt. This dry mix gets incorporated gradually into your wet mixture. You'll alternate adding the dry ingredients with the milk, starting and ending with the flour mixture. This alternating method helps maintain the batter's emulsion, resulting in a more uniform texture.
Finally, stir in the sour cream until your batter is smooth. It might take a little elbow grease, but the result is worth it. The batter should be thick, yet pourable.
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. This helps the cakes bake evenly. Pop them into the oven for 25-30 minutes. Keep an eye on them, and test with a toothpick; it should come out clean when they’re done.
Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. This cooling time helps the cakes firm up slightly, making them easier to handle.
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