When I Took My First Bite I Was Floored On How Rich & Creamy This Lemon Cake Turned Out!

The original recipe for this Lemon Velvet Cake does not call for any walnuts to be thrown in but we could not simply resist tossing in a few. You can also get creative and have some fresh lemon peel on top.

Let's Get Started…

The Ingredients To Gather:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

Rounded 1/4 teaspoon salt

1/2 cup plus 1 tablespoon whole milk

1 tablespoon grated lemon zest

1/2 teaspoon pure vanilla extract

1 stick unsalted butter, softened

3/4 cup granulated sugar

3 large eggs at room temperature 30 minutes

1 cup confectioners sugar

1/4 cup fresh lemon juice

The Step By Step Directions To Follow:

Preheat oven to 350°F with rack in middle. Butter and flour an 8-by 2-inch round cake pan.

Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.

Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.

At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.

Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.

Whisk together confectioners sugar and lemon juice until smooth.

Turn out cake onto a rack set over a baking sheet, then reinvert. Brush top and side of cake with all of glaze.

Finished!

If You Are Looking For A Delicious Frosting Recipe Then Look No Further — We Have The Best One!

This Lemon Cake Does Need A Good Frosting Recipe On Top Of It Along With Some Chopped Walnuts…

For The Full Recipe On How To Make The Rich, Creamy Buttercream Frosting Please Head On Over To The Last Page Where We Show You How To Make It…