Pink Lemon Velvet Cake Squares
Indulge in the vibrant allure of Pink Lemon Velvet Cake Squares—a perfect blend of sweet and tangy flavors that will brighten any occasion. These delightful treats combine a moist, velvety cake with a rich cream cheese frosting, creating an irresistible dessert that will have everyone asking for seconds. Easy to make and stunning to present, they are ideal for birthdays, brunches, or simply as a well-deserved indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- ½ cup buttermilk
- Zest and juice of 1 lemon
- A few drops of pink food coloring
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: Lemon extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a square baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time until fully incorporated.
- Mix in buttermilk, lemon zest, lemon juice, and pink food coloring until well blended.
- Fold dry ingredients into the wet mixture gently until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before frosting with cream cheese mixture.
Nutrition
- Serving Size: 1 cake square (40g)
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: For a dairy-free version, substitute buttermilk with non-dairy milk mixed with vinegar. Add poppy seeds for an interesting texture twist. Use room temperature ingredients for better mixing results.