Lemon Velvet Cake with Lemon Cream Cheese Frosting
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightful dessert that perfectly captures the essence of spring. With its moist layers and zesty frosting, this cake is an ideal choice for celebrations, gatherings, or simply as a treat for yourself. Its bright flavor and eye-catching appearance make it a standout on any dessert table.
Why You’ll Love This Recipe
- Bright Flavor: The combination of lemon zest and extracts creates a fresh and vibrant taste.
- Moist Texture: The use of buttermilk ensures the cake remains tender and moist every time.
- Versatile Occasions: Perfect for birthdays, holidays, or as an afternoon snack with tea.
- Easy to Make: With simple steps and common ingredients, this recipe is approachable for bakers of all levels.
- Luscious Frosting: The creamy lemon cream cheese frosting adds a rich contrast to the fluffy cake layers.
Tools and Preparation
Before diving into the baking process, gather your essential tools. Having everything ready will help streamline your experience.
Essential Tools and Equipment
- 2 (9-inch) cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Importance of Each Tool
- Electric mixer: Helps achieve a light and fluffy batter by thoroughly mixing ingredients.
- Cooling rack: Allows cakes to cool evenly without trapping moisture, ensuring a perfect texture.
- Mixing bowls: Essential for separating dry and wet ingredients, preventing mess during preparation.
Ingredients
This sunny lemon velvet cake is pure citrus bliss! The tender cake layers and luscious lemon cream cheese frosting make for the ultimate taste of springtime.
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 large eggs
- 1-2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup buttermilk
- 1/2 tsp white vinegar
- 1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)
- 4-6 drops yellow food coloring (optional)
For the Frosting:
- 16 oz cream cheese (softened)
- 8 tbsp unsalted butter (softened)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract
- 1 1/2 heaping tsp lemon zest
- 4-5 cups powdered sugar
- 1-2 tsp lemon juice (if needed)
- 4-5 drops yellow food coloring (optional)
How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together:
All-purpose flour
Cake flour
Baking soda
Baking powder
Salt
Make sure there are no lumps in the mixture before moving on.
Step 3: Mix Wet Ingredients
In another bowl, combine:
Granulated sugar
Vegetable oil
Butter-flavored shortening
Beat these together until light and fluffy. Then add:
Eggs
Vanilla extract
Lemon extract
Lemon zest
Mix until well combined.
Step 4: Combine Dry and Wet Mixtures
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture. Mix until just combined; avoid overmixing for a tender cake.
Step 5: Add Vinegar and Hot Lemon Water
Combine white vinegar with hot lemon water in a small bowl. Stir this mixture into your batter gently. If using yellow food coloring, add it at this stage.
Step 6: Bake the Cake Layers
Divide your batter evenly between the prepared pans. Bake in the preheated oven for about 25–30 minutes or until centers are just set. A toothpick should come out clean.
Step 7: Cool Cakes
Once baked, allow cakes to cool in their pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.
Step 8: Make the Frosting
For the frosting, beat together softened cream cheese and unsalted butter until fluffy. Gradually mix in:
Vanilla extract
Lemon extract
Lemon zest
Finally, add powdered sugar until smooth. Adjust with lemon juice if needed for consistency.
Step 9: Assemble Your Cake
Once cooled, frost each layer of your Lemon Velvet Cake generously with the lemon cream cheese frosting. For an extra touch, garnish with thin slices of fresh lemon if desired.
How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting
Serving Lemon Velvet Cake with Lemon Cream Cheese Frosting can elevate any gathering. Whether it’s a birthday party or a sunny afternoon tea, this cake is sure to impress. Here are some delightful serving suggestions.
With Fresh Berries
- Serve slices of cake topped with a medley of fresh berries like strawberries, blueberries, and raspberries for a refreshing burst of flavor.
Accompanied by Whipped Cream
- A dollop of whipped cream can enhance the lemony flavors and add a light texture that complements the cake beautifully.
Paired with Iced Tea
- Enjoy your cake with a glass of chilled iced tea, lemon-flavored or sweetened, to create a harmonious citrus experience.
Garnished with Lemon Slices
- Adding thin lemon slices as a garnish not only looks elegant but also provides an extra zing of freshness on each bite.
Served as Mini Cakes
- Cut the cake into smaller squares or rounds for individual servings. This makes it easy for guests to enjoy without needing plates or forks.
With Ice Cream
- For an indulgent treat, serve slices alongside a scoop of vanilla or lemon sorbet ice cream. The coldness contrasts nicely with the warmth from the cake.
How to Perfect Lemon Velvet Cake with Lemon Cream Cheese Frosting
To achieve the perfect Lemon Velvet Cake, consider these helpful tips that will ensure your cake turns out moist and flavorful.
- Use Room Temperature Ingredients: Allow your eggs, butter, and cream cheese to come to room temperature before mixing. This helps create a smooth batter and frosting.
- Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a dense cake instead of the light texture you want.
- Check Oven Temperature: Make sure your oven is calibrated correctly. An incorrect temperature can affect baking time and cake texture.
- Cool Completely Before Frosting: Allow the cakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and ensures neat layers.
- Adjust Sweetness in Frosting: Taste your frosting while mixing in powdered sugar. You can adjust sweetness by adding more sugar or lemon juice as desired.
- Experiment with Zest: Feel free to add more lemon zest if you prefer an even stronger lemon flavor in both the cake and frosting.
Best Side Dishes for Lemon Velvet Cake with Lemon Cream Cheese Frosting
Pairing side dishes with your Lemon Velvet Cake can enhance its delightful flavors. Here are some tasty options that complement this zesty dessert well.
- Fruit Salad: A colorful mix of seasonal fruits adds freshness and balances out the richness of the cake.
- Cucumber Sandwiches: Light cucumber sandwiches offer a refreshing bite that contrasts nicely with the sweetness of the cake.
- Caprese Skewers: These skewers made of fresh mozzarella, basil, and tomatoes provide savory elements that work well after dessert.
- Cheese Platter: A selection of mild cheeses paired with crackers offers guests something savory before or after enjoying their cake.
- Savory Quiche: A slice of quiche adds heartiness and complements the citrus notes without overpowering them.
- Mini Quinoa Salad Cups: Healthy quinoa salad cups can add a nutritious touch alongside your decadent dessert.
- Spinach Salad: A light spinach salad dressed in vinaigrette pairs well, providing a refreshing contrast to the sweetness.
- Tea Sandwiches: Delicate tea sandwiches filled with various spreads can be an elegant addition that enhances your serving spread.
Common Mistakes to Avoid
Making a lemon velvet cake can be fun, but it’s easy to make mistakes. Here are some common pitfalls and how to steer clear of them.
- Ingredients Measurement: Misreading measurements can ruin your cake’s texture. Always use a kitchen scale or measuring cups designed for dry or liquid ingredients.
- Overmixing the Batter: Mixing too much can lead to a dense cake. Combine wet and dry ingredients until just mixed for a light, airy texture.
- Incorrect Oven Temperature: Baking at the wrong temperature affects doneness. Use an oven thermometer to ensure accurate heat settings.
- Skipping Ingredient Room Temperature: Cold ingredients don’t mix well, making it tough for the batter to rise. Let eggs, butter, and cream cheese sit out for about 30 minutes before using.
- Not Cooling Layers Completely: Frosting a warm cake can melt the frosting. Ensure your cake layers cool completely on a wire rack.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover lemon velvet cake in an airtight container.
- It will last up to 5 days in the refrigerator.
Freezing Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Wrap each layer in plastic wrap and then aluminum foil for best results.
- You can freeze the cake for up to 3 months.
Reheating Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Oven: Preheat to 350°F and heat slices for about 10 minutes.
- Microwave: Heat on medium power for 15-20 seconds per slice until warm.
- Stovetop: Place a slice in a pan over low heat, cover it, and warm for about 5 minutes.
Frequently Asked Questions
Here are some questions readers often have about making lemon velvet cake.
What is Lemon Velvet Cake with Lemon Cream Cheese Frosting?
Lemon velvet cake is a moist dessert that features fluffy layers infused with lemon zest and flavor, paired with creamy lemon cream cheese frosting.
Can I use regular cream cheese instead of softened cream cheese?
Yes, you can use regular cream cheese. Just ensure it’s softened to easily mix into your frosting for smooth results.
How do I make my lemon velvet cake more lemony?
To enhance the lemon flavor, increase the amount of lemon extract or zest in both the cake and frosting recipes.
Is there a substitute for buttermilk in this recipe?
You can create a buttermilk substitute by mixing one tablespoon of vinegar or lemon juice with one cup of milk; let it sit for about five minutes before using.
Final Thoughts
Lemon Velvet Cake with Lemon Cream Cheese Frosting is not only delicious but also versatile. You can customize it by adding fresh berries or experimenting with different extracts. This delightful dessert is perfect for any occasion—give it a try!
Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a vibrant, luscious dessert that embodies the spirit of spring. This moist layered cake, infused with zesty lemon flavor, is enveloped in a creamy lemon cream cheese frosting that’s both sweet and tangy. Perfect for any occasion—birthdays, holidays, or simply to brighten your day—this cake not only pleases the palate but also makes for an eye-catching centerpiece at dessert tables. With easy-to-follow steps and common ingredients, this delightful recipe allows bakers of all levels to create a stunning dessert that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 large eggs
- 1–2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup buttermilk
- 1/2 tsp white vinegar
- 1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)
- 4–6 drops yellow food coloring (optional)
- 16 oz cream cheese (softened)
- 8 tbsp unsalted butter (softened)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract
- 1 1/2 heaping tsp lemon zest
- 4–5 cups powdered sugar
- 1–2 tsp lemon juice (if needed)
- 4–5 drops yellow food coloring (optional)
Instructions
- Preheat your oven to 325°F (165°C) and grease two 9-inch round cake pans.
- In one bowl, whisk together the flours, baking soda, baking powder, and salt. In another bowl, combine the sugar, oil, and butter-flavored shortening until light and fluffy. Add eggs, vanilla extract, lemon extract, and lemon zest; mix until combined.
- Gradually mix in the dry ingredients alternating with buttermilk until just combined.
- Combine white vinegar with hot lemon water in a small bowl. Stir this mixture into your batter gently. If using yellow food coloring, add it at this stage.
- Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes on a wire rack for about 10 minutes before transferring to cool completely.
- For the frosting, beat together softened cream cheese and unsalted butter until fluffy. Gradually mix in vanilla extract, lemon extract, and lemon zest. Finally, add powdered sugar until smooth. Adjust with lemon juice if needed for consistency.
- Once cooled, frost each layer of your Lemon Velvet Cake generously with the lemon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 36g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
