Description
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightfully moist and tender cake bursting with fresh lemon flavor. The cake layers are soft and fluffy, enriched with lemon zest and extracts, and perfectly complemented by a creamy, tangy lemon frosting. Its vibrant yellow hue makes it as visually appealing as it is delicious, ideal for celebrations or any occasion that calls for a bright, citrusy dessert.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- ½ cup butter-flavored shortening (or unsalted butter)
- 4 large eggs
- 1 ½ tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1 tbsp lemon zest
- 1 cup buttermilk
- 1 tbsp white distilled vinegar
- ¼ cup hot water mixed with 2 tbsp fresh lemon juice
- Yellow food coloring (optional)
Lemon Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1 tbsp lemon zest
- 4 cups powdered sugar, sifted
- 1-2 tbsp lemon juice (if needed, for consistency)
- Yellow food coloring (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Fats and Sugar: In a large mixing bowl, beat together granulated sugar, vegetable oil, and butter-flavored shortening until the mixture is light and fluffy, which will help create a tender cake crumb.
- Add Eggs and Flavorings: Add eggs one at a time to the creamed mixture, mixing well after each addition to incorporate air. Then blend in vanilla extract, lemon extract, and lemon zest for the bright citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Add Vinegar and Lemon Water: Stir in white distilled vinegar and the hot water mixed with fresh lemon juice until the batter is smooth. Optionally add yellow food coloring for a vibrant hue.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large mixing bowl, beat softened cream cheese and butter until creamy and well combined. Add vanilla extract, lemon extract, and lemon zest, mixing until fully incorporated.
- Add Powdered Sugar: Gradually add sifted powdered sugar, one cup at a time, beating on low speed after each addition until smooth and fluffy.
- Adjust Consistency and Color: If the frosting is too thick, add 1 to 2 tablespoons of lemon juice to reach desired spreadability. Optionally add yellow food coloring for a light lemon tint.
- Assemble Cake: Place one cooled cake layer on a serving plate and spread a generous amount of lemon cream cheese frosting over the top evenly.
- Top and Frost: Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting for a smooth finish.
- Garnish: Decorate the cake with extra lemon zest or thin lemon slices as a beautiful and fragrant garnish.
- Serve: Slice and serve this bright, citrusy cake to your delighted guests, enjoying the perfect balance of sweet and tangy flavors.
Notes
- You can substitute butter-flavored shortening with equal amount of unsalted butter for a richer flavor.
- Use freshly grated lemon zest for the best aroma and flavor.
- Ensure all ingredients are at room temperature before mixing for better batter consistency.
- If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added and let it sit for 5 minutes.
- Yellow food coloring is optional but helps give the cake and frosting a vibrant lemon appearance.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Allow the cake to come to room temperature before serving for optimal flavor and texture.
