This soft and tangy Lemon Velvet Cake is a sunshiney, melt-in-your-mouth dessert perfect for spring celebrations and special occasions.

Scale

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

4 large eggs, room temperature

1 cup buttermilk, room temperature

¼ cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Stir in lemon zest, lemon juice, and vanilla.

6. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

7. Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean.

8. Cool completely before frosting with lemon cream cheese frosting.

For an extra burst of lemon flavor, spread lemon curd between the layers before frosting.