Lemon Velvet Cake: 7 Secrets to the Perfect Citrusy Sweetness
This Lemon Velvet Cake is incredibly moist, tender, and bursting with bright lemon flavor. Learn the 7 secrets to achieving the perfect citrusy sweetness in every bite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour spooned and leveled
- 1.5 cups Granulated sugar
- 0.5 cup Vegetable oil
- 4 large Eggs
- 1 cup Buttermilk
- 0.25 cup Lemon juice freshly squeezed
- 2 teaspoons Lemon zest
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Lemon Glaze
- 2 cups Powdered sugar
- 0.25 cup Lemon juice or more, to consistency
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine oil, eggs, buttermilk, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before frosting.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to reach the desired consistency.
- Pour the glaze over the cooled cake. Let the glaze set before slicing and serving.
Notes
For an extra burst of lemon flavor, poke holes in the warm cake and drizzle with additional lemon juice before glazing.