Lemon Velvet Cake with Cream Cheese Frosting | Recipe Cart | Recipe Cart

Name: Lemon Velvet Cake with Cream Cheese Frosting | Recipe Cart | Recipe Cart
Total time: 70 min
Ingredients: 150 g unsalted butter (softened to room temperature); 330 g granulated sugar; 118 ml vegetable oil; 5 ml vanilla extract; 355 ml buttermilk; 15 ml finely grated lemon zest; 10 ml lemon extract; 1-2 drops concentrated yellow gel food coloring; 3 large eggs (brought to near room temperature); 315 g all-purpose flour (correctly measured via spooning into the measuring cup and leveling off); 5 g salt; 7.5 g baking powder; 2.5 g baking soda; 225 g cream cheese (softened to room temperature); 225 g unsalted butter (softened to room temperature); 2.5 ml lemon extract; 5 ml finely grated lemon zest; A pinch of salt; 625 g powdered sugar (sifted); 5-10 ml lemon juice (adjusted as necessary to achieve the desired consistency); 1-2 drops concentrated yellow gel food coloring (optional)

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Indulge in a zesty baking adventure with our Lemon Velvet Cake! This recipe features a symphony of unsalted butter, granulated sugar, vegetable oil, buttermilk,

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Ingredients

150 g unsalted butter (softened to room temperature)
330 g granulated sugar
118 ml vegetable oil
5 ml vanilla extract
355 ml buttermilk
15 ml finely grated lemon zest
10 ml lemon extract
1-2 drops concentrated yellow gel food coloring
3 large eggs (brought to near room temperature)
315 g all-purpose flour (correctly measured via spooning into the measuring cup and leveling off)
5 g salt
7.5 g baking powder
2.5 g baking soda
225 g cream cheese (softened to room temperature)
225 g unsalted butter (softened to room temperature)
2.5 ml lemon extract
5 ml finely grated lemon zest
A pinch of salt
625 g powdered sugar (sifted)
5-10 ml lemon juice (adjusted as necessary to achieve the desired consistency)
1-2 drops concentrated yellow gel food coloring (optional)