Ingredients
Method
- Preheat your oven to 335ºF (168ºC).
- Prepare three 6"x2" cake pans or two 8"x2" cake pans with cake release spray or pan goop. Optionally, line with parchment paper for easy removal.
- In a separate bowl, combine 4 ounces of buttermilk with the oil and set aside.
- In another bowl, whisk together the remaining 6 ounces of buttermilk, eggs, lemon zest, lemon extract, and lemon juice until the eggs are broken up.
- In the bowl of a stand mixer, combine the cake flour, sugar, salt, baking powder, and baking soda. Mix on low speed until well combined.
- Add the softened butter in small chunks to the dry mixture, mixing until the texture resembles coarse sand.
- Gradually add the oil/buttermilk mixture to the dry ingredients and mix on medium speed for about 2 minutes to develop the cake's structure.
- Slowly add the milk/egg mixture in 3 parts, mixing for about 10 seconds between additions. Scrape the bowl halfway through to ensure everything is incorporated.
- Fill the prepared pans with batter, about ¾ full. Tap the pans to level the batter and remove air bubbles.
- Bake at 335ºF (168ºC) for 35-40 minutes or until a toothpick comes out clean from the center. Let the cakes cool for 15 minutes before flipping onto a cooling rack. Let cool completely.
- Once cooled, wrap cakes in plastic wrap and refrigerate to firm them up for easier handling before frosting.
- While the cakes cool, prepare the lemon curd. zest the lemons and juice them. In a bowl, whisk together the egg yolks, cornstarch, and salt.
- In a pan, combine the lemon juice, zest, and sugar. Bring to a simmer while stirring constantly.
- Slowly add the hot lemon mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the pan and cook, whisking, until thickened.
- Once thickened, remove from heat and whisk in the butter until smooth. Let cool.
- For the frosting, beat the softened butter in a stand mixer until smooth. Add the cream cheese in chunks and blend until smooth.
- Gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the lemon extract and salt, mixing just until combined.
- For the ganache, microwave the chocolate and lemon juice for 1 minute. Stir until smooth and let sit for 5 minutes. Stir in food coloring, if using.
- Once the ganache has cooled to 90ºF (32ºC), drizzle it over the chilled cake.
Nutrition
Notes
This lemon velvet cake is a treat for lemon lovers, combining fresh flavors with a rich texture. Chill the layers before frosting to ensure a smoother finish and easier handling.