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Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

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★★★★★

4.4 from 118 reviews

This Lemon Velvet Cake is a moist and tender cake infused with fresh lemon zest and extracts, layered with a tangy lemon cream cheese frosting. Perfectly balanced between sweet and citrusy, this cake offers a delightful and refreshing dessert experience for lemon lovers.

Ingredients

Scale

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)

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)

Instructions

  1. Preheat and prepare cake pans: Preheat your oven to 325°F (163°C). Grease and flour two 9-inch cake pans to prevent sticking and ensure easy removal after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until evenly combined.
  3. Cream wet ingredients: In a large mixing bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until the mixture is light and fluffy.
  4. Combine dry and wet ingredients: Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing just until combined after each addition to avoid overmixing the batter.
  5. Add lemon water and vinegar: Mix the white vinegar with the hot lemon water, then gently stir this liquid mixture into the batter. Add yellow food coloring if desired for a vibrant lemon-yellow color.
  6. Bake the cake layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until the cake centers are just set and a toothpick inserted comes out mostly clean.
  7. Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare the frosting: Beat the softened cream cheese and unsalted butter together until fluffy. Incorporate the vanilla extract, lemon extract, lemon zest, and gradually add powdered sugar until the frosting is smooth and spreadable. Add lemon juice and yellow food coloring if needed for taste and color.
  9. Assemble and frost the cake: Once the cake layers are fully cooled, frost them generously with the lemon cream cheese frosting. Optionally, garnish the cake with fresh lemon slices for an attractive presentation.

Notes

  • You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup, but cake flour yields a lighter texture.
  • Use fresh lemon zest and lemon juice for the best intense lemon flavor.
  • Ensure all ingredients like eggs, buttermilk, and cream cheese are at room temperature for smooth batter and frosting.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
  • Bring refrigerated cake to room temperature before serving for the best texture and flavor.

Keywords: lemon cake, lemon velvet cake, cream cheese frosting, lemon dessert, homemade cake, lemon zest cake, soft lemon cake

Find it online: https://chefmilacook.com/lemon-velvet-cake-with-lemon-cream-cheese-frosting-recipe/