Name: Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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)

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Introduction

This Lemon Velvet Cake is a bright, tender treat perfect for any occasion. With its delicate lemon flavor and smooth cream cheese frosting, it’s a refreshing twist on classic layered cakes that’s sure to impress.

A slice of two-layer lemon cake is on a white plate with a lemon wedge on the side. The bottom layer is light yellow and fluffy, topped with a thick layer of white cream frosting. The top cake layer is the same light yellow color and has an even thicker, swirled white cream frosting on top, garnished with small curls of yellow lemon zest. In the background, another similar slice of cake and whole lemons are blurred on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F. Grease and flour two 9-inch cake pans to prepare for baking.
Step 2: In a bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until well combined.
Step 3: In a separate large bowl, beat the sugar, vegetable oil, shortening, eggs, vanilla extract, lemon extract, and lemon zest until the mixture is light and fluffy.
Step 4: Alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
Step 5: Combine the white vinegar and hot lemon water, then stir this into the batter. Add food coloring if using and gently mix.
Step 6: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until the centers are set and a toothpick comes out clean.
Step 7: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8: For the frosting, beat the softened cream cheese and butter together until fluffy. Add the vanilla extract, lemon extract, lemon zest, and gradually mix in powdered sugar until smooth. Adjust consistency with lemon juice if needed. Add food coloring if desired.
Step 9: Frost the cooled cake layers with the lemon cream cheese frosting. Garnish with fresh lemon slices if you like, and enjoy!

Tips & Variations

For a more intense lemon flavor, add extra lemon zest to both the cake and frosting.
If you prefer a lighter frosting, reduce the powdered sugar slightly or add a little milk to thin it out.
Swap out lemon extract with fresh lemon juice for a more natural citrus taste.
Use cream cheese at room temperature to ensure a smooth, lump-free frosting.
Try adding a handful of fresh blueberries between the layers for a fruity twist.

Storage

Store the cake covered in the refrigerator for up to 3-4 days to keep the frosting fresh. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting. This cake can also be frozen for up to 2 months; wrap the layers well and thaw overnight in the refrigerator before frosting and assembling.

How to Serve

A slice of two-layer yellow cake with white creamy frosting between layers and on top is placed on a white plate with a thin gold rim. The cake has a soft and moist texture with visible crumbs, and the frosting looks thick and smooth, slightly fluffy. On top of the cake slice, there are thin, bright yellow lemon slices arranged in a small stack, and some small lemon zest curls are scattered on the frosting between the layers and on the plate. In the background, there are whole lemons and a blurred second cake with the same frosting. The photo is taken close-up on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of hot lemon water in the batter?

Using hot lemon water helps activate the baking soda and enhances the lemon flavor. Regular water might still work but may result in a less tender texture and milder lemon taste.

Is it okay to use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cake might be slightly denser. For best results, cake flour provides a lighter, more delicate crumb.