Lemon Velvet Cake
Prep time
Cook time
Total time
Makes one 2-layer, 6 inch cake
Serves: 6
  • 1¼ c + 2T cake flour
  • ¼ t baking soda
  • ¾ t baking powder
  • ½ t salt
  • ¾ c sugar, separated
  • ½ c vegetable oil
  • 1 t vanilla extract
  • 1 egg, large
  • ¾ c buttermilk
  • 2 T fresh lemon juice
  • zest of one medium lemon
  • For the frosting
  • 2 c powdered sugar
  • ½ c unsalted butter
  • 1 T fresh lemon juice
  • 1 T poppyseeds
  1. Preheat oven to 325 degrees F.
  2. Spray two 6 inch cake pans with baking spray with flour. I used Pillsbury's.
  3. In a small bowl, mash lemon zest and 1 tablespoon of sugar together until it's moistened and fragrant. Set aside.
  4. Using and electric mixer, beat the vegetable oil, egg and remaining sugar until light and fluffy( about 5mins).
  5. Add the zest/sugar mixture.
  6. Combine vanilla and lemon juice with buttermilk.
  7. Fold in the dry ingredients alternately with the buttermilk. Begin and end with flour. Do not over mix the batter.
  8. Divide batter evenly between two prepared pans.
  9. Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Lemon Poppyseed Butter Cream: Mix 2 cups of powdered sugar with ½ cup of unsalted butter until light and fluffy (about 3min). Add 1 Tbsp of fresh lemon juice. Mix for another minute. Mix in 1 Tbsp of poppyseeds. Fill and frost completely cooled cake layers.
Recipe by I bake he shoots at http://ibakeheshoots.com/lemon-velvet-cake-first-anniversary/