Lemon Citrus Velvet Cake
Indulge in the refreshing flavors of our Lemon Citrus Velvet Cake, a delightful treat for lemon lovers! This cake strikes a perfect balance between tart and sweet, making it a light and enjoyable dessert. With its moist texture and vibrant citrus zest, it's ideal for spring gatherings or special occasions. The quick glaze adds an irresistible shine and a touch of tang, while the option to dust with confectioners' sugar gives it a beautiful finish. Serve this cake at room temperature for the best flavor experience, especially during humid conditions where the glaze will elevate its taste. Inspired by Bill's Personal Cook, this recipe is sure to become a favorite among your friends and family!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
cake flour
2 1/4 cups (sifted)
baking powder
2 1/2 teaspoons
salt
1/2 teaspoon
unsalted butter
1/2 cup (softened)
lemon zest
1 teaspoon (freshly grated)
orange zest
1/2 teaspoon (freshly grated)
granulated sugar
1 1/3 cups
large eggs
3 (room temperature)
water
1/3 cup
fresh lemon juice
3 tablespoons
orange juice
1/4 cup
confectioners' sugar
(for dusting)
room temperature butter
2 tablespoons (optional)
confectioners' sugar
1 cup (optional)
fresh lemon juice
2 teaspoons (optional)
hot water
1 teaspoon (optional)
vanilla extract
1/2 teaspoon (optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a 9 x 13 inch cake pan to prevent sticking.
3
In a mixing bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
4
In a large bowl, use an electric mixer to cream the unsalted butter until it's light and fluffy.
5
Add the freshly grated lemon zest and orange zest to the creamed butter, mixing until well combined.
6
Gradually add the granulated sugar to the butter mixture, blending well and making sure to scrape down the sides of the bowl as needed.
7
Add the eggs, one at a time, mixing thoroughly after each addition until the batter is smooth and pale in color.
8
In a separate small bowl, mix together the water, fresh lemon juice, and orange juice.
9
Gradually incorporate the dry flour mixture into the creamed mixture, alternating with the liquid mixture, starting and ending with the flour. Mix just until smooth.
10
Carefully spoon the batter into the prepared cake pan, smoothing the surface with a spatula.
11
Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden on top and springs back when touched lightly.
12
Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
13
Once cooled, dust the top with confectioners' sugar for a lovely presentation or drizzle with a simple lemon glaze made from confectioners' sugar and fresh lemon juice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Citrus Velvet Cake?
A Lemon Citrus Velvet Cake is a refreshing and moist dessert that features a perfect balance between tart and sweet flavors, highlighted by fresh lemon and orange zest.
What makes the texture of this cake 'velvet'?
The use of sifted cake flour combined with the creaming of unsalted butter and eggs results in a light, smooth, and moist texture characteristic of a velvet-style cake.
What are the primary citrus flavors in this recipe?
The cake features a vibrant blend of fresh lemon zest, orange zest, fresh lemon juice, and orange juice.
What type of cake pan is required?
You should use a 9 x 13 inch cake pan for this recipe.
How should I prepare the baking pan?
Grease and flour the 9 x 13 inch cake pan thoroughly to prevent the cake from sticking.
What oven temperature is needed?
Preheat your oven to 350°F (175°C) before baking.
Do I need to sift the flour?
Yes, the recipe specifies using 2 1/4 cups of sifted cake flour for the best texture.
Should the butter be cold or softened?
The recipe calls for 1/2 cup of softened unsalted butter to ensure it creams properly with the sugar.
When do I add the citrus zest?
The freshly grated lemon and orange zest should be added to the creamed butter and mixed well before adding the sugar.
What is the correct way to add eggs to the batter?
Add the large, room-temperature eggs one at a time, mixing thoroughly after each addition until the batter is smooth and pale.
How do I mix the wet and dry ingredients?
Gradually incorporate the dry flour mixture into the creamed mixture, alternating with the liquid mixture, starting and ending with the flour.
How long does the cake need to bake?
Bake the cake in the preheated oven for 30 to 35 minutes.
How can I tell when the cake is done?
The cake is ready when it is golden on top and springs back when touched lightly.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for approximately 10 minutes before moving it to a wire rack.
What are the options for finishing the cake?
You can either dust the top with confectioners' sugar or drizzle it with a simple lemon glaze.
How do I make the optional lemon glaze?
Whisk together 1 cup of confectioners' sugar, 2 teaspoons of fresh lemon juice, 1 teaspoon of hot water, 1/2 teaspoon of vanilla extract, and optionally 2 tablespoons of room temperature butter.
What is the best serving temperature for this cake?
This cake is best enjoyed when served at room temperature to experience the full flavor profile.
Is this cake suitable for humid weather?
Yes, the quick glaze helps elevate the taste and maintain the cake's appeal even in humid conditions.
Can I use orange juice instead of lemon juice for the glaze?
While the recipe suggests a lemon glaze, you can experiment with orange juice for a different citrus profile.
What ingredients make up the liquid mixture added to the batter?
The liquid mixture consists of 1/3 cup water, 3 tablespoons of fresh lemon juice, and 1/4 cup of orange juice.
What dry ingredients are used?
The dry mixture includes cake flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Does the recipe include vanilla?
Vanilla extract is listed as an optional ingredient for the glaze to add extra depth of flavor.
Is this recipe considered easy to bake?
Yes, with its straightforward instructions and common ingredients, it is tagged as an 'easy baking' treat.
Who inspired this recipe?
This recipe was inspired by Bill's Personal Cook.
What occasion is this cake best for?
It is ideal for spring gatherings, special occasions, or as a light dessert for lemon lovers.
How many eggs are required?
The recipe requires 3 large eggs at room temperature.
Can I substitute the cake flour?
For the specific 'velvet' texture described, cake flour is recommended, though all-purpose flour could be used with a slightly different result.
Should the orange juice be fresh?
While 'fresh' is emphasized for the lemon juice, using fresh orange juice will also provide the best flavor.
What does the glaze add to the cake?
The glaze adds an irresistible shine and a touch of tang that complements the sweet cake.
How should the batter look before baking?
The batter should be smooth, pale in color, and leveled out in the pan with a spatula.