Name: Lemon Cream Cake: The Ultimate Recipe for a Zesty Delight
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 1 (9-inch) cake
Ingredients: 225g weiche Butter; 300g Zucker; 4 Eier; 300g Mehl; 1 Päckchen Backpulver; 120ml Milch; Abrieb einer Zitrone; 200ml Zitronensaft; 150g Zucker; 40g Speisestärke; 2 Eier; 50g Butter; Abrieb einer Zitrone

Red Velvet Buttermilk Cake: just the name conjures up images of decadent desserts and celebrations, doesn’t it? But what if I told you that achieving that perfect, moist, and vibrantly colored cake is easier than you think? Forget dry, crumbly disappointments! This recipe guarantees a show-stopping Red Velvet Buttermilk Cake that will have everyone begging for seconds.

The history of red velvet cake is shrouded in a bit of mystery, with some attributing its origins to the Depression era, where bakers used beet juice to enhance the color and moisture of their cakes. Others point to the Waldorf-Astoria Hotel in New York City. Regardless of its true beginning, this cake has become a beloved classic, especially in the Southern United States, where it’s often served at holidays and special occasions.

So, why is red velvet cake so irresistible? It’s the perfect balance of flavors and textures! The subtle tang of buttermilk complements the rich cocoa notes, while the velvety crumb melts in your mouth. The cream cheese frosting adds a delightful sweetness and tang that ties everything together. Plus, let’s be honest, that vibrant red hue is simply stunning! Whether you’re a seasoned baker or just starting out, this recipe is designed to be straightforward and deliver consistent results. Get ready to impress your friends and family with this unforgettable dessert!

Ingredients:

For the Cake:

2 1/2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
1/4 cup (60ml) lemon juice, freshly squeezed
Zest of 2 lemons

For the Lemon Cream Filling:

1 cup (240ml) heavy cream
1/2 cup (120ml) mascarpone cheese, softened
1/2 cup (113g) powdered sugar
1/4 cup (60ml) lemon juice, freshly squeezed
Zest of 1 lemon

For the Lemon Cream Cheese Frosting:

8 ounces (226g) cream cheese, softened
1/2 cup (1 stick or 113g) unsalted butter, softened
3 cups (360g) powdered sugar
1/4 cup (60ml) lemon juice, freshly squeezed
1 teaspoon vanilla extract
Zest of 1 lemon

Optional Garnish:

Lemon slices
Fresh berries (raspberries, blueberries)
Lemon zest

Preparing the Cake Layers:

Preheat and Prepare Pans: First things first, preheat your oven to 350°F (175°C). While the oven is heating, grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. I find this makes removing the cakes a breeze!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which is key for a light and fluffy cake. Set this aside for now.
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s important to incorporate air into the batter.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest. The lemon juice will react with the baking soda, giving the cake a little extra lift. The zest adds a wonderful burst of lemon flavor.
Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting. This is crucial to prevent the frosting from melting.

Making the Lemon Cream Filling:

Whip Heavy Cream: In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
Combine Mascarpone and Powdered Sugar: In a separate bowl, beat the mascarpone cheese and powdered sugar until smooth and creamy.
Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest.
Fold in Whipped Cream: Gently fold the mascarpone mixture into the whipped cream until just combined. Be careful not to deflate the whipped cream.
Chill: Cover and chill the filling in the refrigerator for at least 30 minutes to allow it to firm up slightly. This will make it easier to spread.

Preparing the Lemon Cream Cheese Frosting:

Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure both are at room temperature for the best results.
Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy.
Add Lemon Juice, Vanilla, and Zest: Stir in the lemon juice, vanilla extract, and lemon zest.
Adjust Consistency: If the frosting is too thick, add a little more lemon juice. If it’s too thin, add a little more powdered sugar.
Chill (Optional): If the frosting is too soft, chill it in the refrigerator for 15-20 minutes to firm up slightly.

Assembling the Cake:

Level the Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them. This will ensure that your cake is stable and looks professional.
Place First Layer: Place one cake layer on a serving plate or cake stand.
Add Lemon Cream Filling: Spread the lemon cream filling evenly over the first cake layer.
Place Second Layer: Carefully place the second cake layer on top of the filling.
Frost the Cake: Frost the entire cake with the lemon cream cheese frosting. You can use a spatula or an offset spatula for this.
Decorate (Optional): Decorate the cake with lemon slices, fresh berries, and/or lemon zest. Get creative!
Chill: Chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld. I usually chill mine for at least an hour, but longer is even better.

Tips and Tricks for the Perfect Lemon Cream Cake:

Use Room Temperature Ingredients: This is crucial for a smooth and even batter. Room temperature butter creams better, and room temperature eggs emulsify better.
Don’t Overmix: Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
Measure Accurately: Baking is a science, so accurate measurements are important. Use measuring cups and spoons specifically designed for baking.
Cool Cakes Completely: Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cakes are completely cool before frosting.
Chill the Cake: Chilling the cake allows the frosting to set and the flavors to meld. It also makes the cake easier to slice.
Fresh Lemon Juice and Zest: Using fresh lemon juice and zest will give your cake the best flavor. Bottled lemon juice just doesn’t compare.
Adjust Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or frosting.
Add a Lemon Simple Syrup: For an extra burst of lemon flavor and moisture, brush the cake layers with a lemon simple syrup before frosting. To make a lemon simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar is dissolved. Add lemon juice to taste.
Make it Ahead: The cake layers can be baked ahead of time and stored in the refrigerator for up to 2 days. The frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Just bring the frosting to room temperature and re-whip it before using.
Variations: You can add other flavors to this cake, such as blueberries, raspberries, or poppy seeds. You can also use a different type of frosting, such as a Swiss meringue buttercream or a lemon curd.

Troubleshooting:

Conclusion:

This Lemon Cream Cake isn’t just another dessert; it’s a burst of sunshine on a plate, a symphony of sweet and tart that will leave you craving more. From the incredibly moist crumb to the luscious, tangy cream, every element works in perfect harmony to create a truly unforgettable experience. I know I’ve made a lot of cakes in my time, but this one consistently gets rave reviews, and I’m confident it will become a new favorite in your household too.

Why is this a must-try? Because it’s surprisingly easy to make! Don’t let the elegant presentation fool you; the recipe is straightforward and uses readily available ingredients. Plus, the vibrant lemon flavor is incredibly versatile and pairs beautifully with so many things. It’s the perfect cake for a spring brunch, a summer picnic, or even a cozy winter evening when you need a little bit of sunshine in your life.

But the best part? You can totally customize it to your liking! Feeling adventurous? Try adding a layer of fresh berries between the cake layers for an extra pop of flavor and color. Raspberries, blueberries, or even sliced strawberries would be absolutely divine. Or, if you’re a chocolate lover (like me!), you could drizzle a bit of melted white chocolate over the top for a decadent touch.

For serving suggestions, this Lemon Cream Cake is fantastic on its own, but it’s also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of lemon zest on top adds a beautiful finishing touch and intensifies the citrusy aroma. You could also serve it with a side of fresh fruit salad for a light and refreshing dessert. And if you’re feeling fancy, try pairing it with a glass of chilled Moscato or Prosecco. The bubbles and sweetness of the wine will complement the cake perfectly.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of baking, after all. I encourage you to get creative and have fun with it. Maybe you want to use a different type of citrus, like lime or grapefruit. Or perhaps you want to add a touch of almond extract to the cake batter for a nutty flavor. The possibilities are endless!

I truly believe that this Lemon Cream Cake is a winner, and I can’t wait for you to try it. It’s the kind of cake that brings people together, sparks joy, and creates lasting memories. So, gather your ingredients, preheat your oven, and get ready to bake something truly special.

Once you’ve made it, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much your family and friends enjoyed it. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow bakers and see your creations. Happy baking! I hope this Lemon Cream Cake becomes a cherished recipe in your family for years to come.