Lemon White Velvet Cake 🤍
A refreshing treat with its soft, fluffy texture and bright lemon aroma. With its velvety crumbs and creamy lemon frosting, every bite brings a taste of spring!
Ingredients
Dry Ingredients
• 2 ½ cups (300 g) cake flour
• 1 ½ cups (300 g) sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
Wet Ingredients
• ¾ cup (170 g) softened butter
• 4 large egg whites (at room temperature)
• 1 cup (240 ml) buttermilk
• ¼ cup (60 ml) fresh lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon vanilla extract
• ½ cup (120 ml) vegetable oil
Lemon Cream Cheese Ice Cream
• 1 cup (226 g) softened cream cheese
• ½ cup (113 g) softened butter
• 3 ½ cups (420 g) powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• A pinch of salt
Preparation
Prepare the Cake
• Preheat the oven to 175°C (350°F). Grease and prepare two 20 cm (8 inch) pans or one 23×33 cm (9×13 inch) pan.
• In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
• In a separate bowl, cream the butter and sugar until light and fluffy.
• Add the egg whites and mix until smooth.
• Add the oil, lemon zest, lemon juice, and vanilla and beat again.
• Alternately add the dry ingredients and buttermilk to the mixture; gently stir until the dough is silky smooth.
• Pour the dough into the pans.
• Bake for 25–30 minutes for a layer cake, or 32–38 minutes for a single large cake. It's done when a toothpick comes out clean.
• Let cool completely.
Prepare the Frosting
• Beat the cream cheese and butter until smooth.
• Gradually add the powdered sugar and beat until fluffy.
• Add the lemon zest, lemon juice, and salt, and mix until silky.
Assemble the Cake
• Spread the lemon cream cheese frosting over the cooled cake.
• If desired, add extra lemon zest, white chocolate shavings, or fresh fruit on top. 🍋🤍✨
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