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
Scale
- 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