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Recipe: Lemon Velvet Cake with Cream Cheese Frosting

Ingredients:

Directions:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar: Using a stand or hand mixer, beat the butter and sugar until the mixture is pale and fluffy. This process takes about 3-4 minutes and ensures a light, airy cake. Add the eggs one at a time, mixing well. Stir in the lemon zest for an extra burst of citrus flavor.
4. Combine Wet Ingredients: In another bowl, mix the lemon juice, buttermilk, and vanilla extract.
5. Create the Batter: Alternate adding the dry ingredients and buttermilk mixture to the butter and sugar mixture, beginning and ending with the dry ingredients. Be careful not to overmix—just stir until combined.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 22-26 minutes, checking for doneness with a toothpick. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Frosting: Beat the butter and cream cheese until creamy. Gradually add powdered sugar, beating well after each addition. Stir in the lemon juice, zest, and vanilla until the frosting is light and fluffy.
8. Assemble the Cake: Layer the cake, spreading frosting generously between each layer. Frost the top and sides, smoothing the surface with an offset spatula.
9. Garnish (Optional): Add a sprinkle of lemon zest or top with edible flowers for a bright, decorative touch.