LEMON VELVET CAKE WITH LEMON CREAM CHEESE FROSTING

2 1/2 cups cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

1/2 cup (1 stick) butter, room temperature

3 large eggs

1 tsp vanilla

1 cup Greek yogurt

1/4 cup lemon juice

2 tbsp lemon zest

Preheat oven to 350 degrees. Grease 2 8-inch round cake pans, set aside.

Combine flour, baking powder, baking soda, and salt in a bowl.

In a large mixing bowl, combine butter and sugar until creamy. A eggs, one at a time, beating after each addition. Beat in the vanilla, yogurt, and lemon juice. Beat in the flour mixture until well blended. Stir in the lemon zest.

Divide batter evenly between the two prepared pans. Bake at 350-degrees approximately 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on a wire rack about 10 minutes then remove from pans.

Lemon Cream Cheese Frosting

1 8-oz cream cheese at room temperature

1/2 cup butter, room temperature

4 cups powdered sugar

2 tbsp lemon juice

1 tsp vanilla

1 tsp lemon zest

Combine cream cheese and butter, blending until creamy. Gradually add in the powdered sugar, beating until smooth. Stir in the vanilla. 

Place 1 cake layer on a cake plate, top with frosting. Place second cake layer over the frosting. Frost sides and top of cake with the remaining frosting. Sprinkle the lemon zest over top for garnish.

Yield: 1 2-layer cake

file photo for reference