CAKE

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2 ½ cups cake flour

1 ½ cups granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 ½ teaspoon salt

¾ cup unsalted butter, softened

4 large eggs

½ cup sour cream

¼ cup whole milk

2 tablespoons lemon zest

¼ cup tresh lemon juice

Yellow food coloring (optional)

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LEMON CREAM CHEESE FROSTING

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For the lemon cream cheese frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Yellow food coloring (optional

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1. Preheat your oven to 350°F (175°C).

2. Grease and flour two 9-inch round cake pans

3. In a medium bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt.

4. In a separate large mixing bowl, cream together the softened butter and granulated sugar unti light and fluffy.

5. Beat in the eggs, one at a time, until well combined.

6. Stir in the sour cream, whole milk, lemon zest, and lemon juice.

7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

8. If desired, add a few drops of yellow food colorthg to the batter to achieve a vibrant lemon color.

9. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

10. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

11. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Lemon Cream Cheese Frosting

1. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

2. Gradually add the powdered sugar one cup a a time, beating well after each addition.

3. Stir in the fresh lemon juice and lemon zest until well combined.

4. If desired, add a few drops of yellow food coloring to the frosting for a vibrant lemon hue.

Assembly

5. Once the cakes are completely cooled, place one laver on a serving plate or cake stand. Spread a layer of lemon cream cheese frosting over the top of the first layer.

6. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

7. Garnish with additional lemon zest or lemon slices, if desired.

8. Slice, serve, and enjoy your luscious Lemon Velvet Cake.

Prep Time: 20 minutes | Cooking Time: 25-30 ninutes Total Time: 1 hour 10 minutes | Kca 380 per serving | Servings: 12 servings

Tips

For an extra burst of lemon flavor, brush the ooled cake layers with a simple syrup made from equal parts sugar and fresh lemon juice before frosting.

If you prefer a lighter frosting, you can use Whipped cream instead of cream cheese frosting for a Lemon Velvet Cake with a fluffy texture.