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Lemon Velvet Cake Recipe: A Zesty Delight for All

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DescriptionDive into the zesty world of baking with our Lemon Velvet Cake recipe, a perfect blend of tangy and sweet. This cake promises to be a showstopper at any gathering, with its moist crumb and vibrant flavors. Crafted for both novice and experienced bakers, this recipe guides you through creating a delectable dessert that’s as pleasing to the eye as it is to the palate. Follow along for a detailed recipe, insightful notes, and answers to frequently asked questions, ensuring your baking experience is as delightful as the cake itself.

Ingredients

Scale
  • Cake:2 1/2 cupsall-purpose flour2 1/2 tspbaking powder1/2 tspsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs1 tspvanilla extract1 cupbuttermilkZest of4lemons1/4 cupfresh lemon juice
  • 2 1/2 cupsall-purpose flour
  • 2 1/2 tspbaking powder
  • 1/2 tspsalt
  • 1 cupunsalted butter, softened
  • 2 cupsgranulated sugar
  • 4large eggs
  • 1 tspvanilla extract
  • 1 cupbuttermilk
  • Zest of4lemons
  • 1/4 cupfresh lemon juice
  • Lemon Buttercream:1 cupunsalted butter, softened4 cupspowdered sugar2 tbspfresh lemon juice1 tsplemon zest
  • 1 cupunsalted butter, softened
  • 4 cupspowdered sugar
  • 2 tbspfresh lemon juice
  • 1 tsplemon zest
  • Lemon Curd:3/4 cupfresh lemon juice2 tsplemon zest2/3 cupgranulated sugar3eggs4 tbspunsalted butter
  • 3/4 cupfresh lemon juice
  • 2 tsplemon zest
  • 2/3 cupgranulated sugar
  • 3eggs
  • 4 tbspunsalted butter

Instructions

  1. Preparation:Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans.
  2. Cake Batter:Sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light. Beat in eggs one at a time, then add vanilla, lemon zest, and juice. Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
  3. Baking:Divide the batter among the pans. Bake for 25-30 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack.
  4. Lemon Curd:Combine lemon juice, zest, sugar, and eggs in a saucepan over medium heat, stirring until thickened. Remove from heat; add butter.
  5. Buttercream:Beat butter until creamy. Gradually add powdered sugar, lemon juice, and zest.
  6. Assembly:Layer cake with curd and frost with buttercream. Decorate as desired.

Notes

Lemon Zest:Use a fine grater for the zest to avoid bitter pith.
Buttermilk Substitute:If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Storage:Store in an airtight container. Refrigerate for longer freshness.
Serving Suggestion:Serve with fresh berries or a dollop of whipped cream for an extra touch of elegance.

Find it online: http://www.delicetreats.com/lemon-velvet-cake-recipe-a-zesty-delight-for-all/