If you are looking for a dessert that perfectly balances lightness with bright, zesty flavor, the Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe is your new best friend. This cake is a celebration of all things lemony—tender, moist layers bursting with fresh lemon zest and juice, all wrapped up in a luxuriously smooth cream cheese frosting that adds a tangy, velvety touch. Whether you need a centerpiece for a special occasion or simply crave a delightful treat that feels like sunshine on a plate, this recipe will not disappoint.
Ingredients You’ll Need
The beauty of this Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe lies in its use of simple, familiar ingredients that come together to build an extraordinary flavor and texture. Each component plays a vital role—from the cake flours creating that perfect velvet crumb, to the fresh lemon zest and juice that infuse the batter with vibrant citrus brightness.
- 2 cups all-purpose flour: Provides the cake’s structure while keeping it light.
- 1 cup cake flour: Adds delicacy and tenderness for that velvety texture.
- 1 tsp baking soda: Helps the cake rise gently for a soft crumb.
- 1 ½ tsp baking powder: Contributes to the cake’s lift and fluffiness.
- ½ tsp salt: Balances the sweetness and enhances flavor.
- 2 cups granulated sugar: Sweetens the cake just right without overpowering the lemon.
- ½ cup vegetable oil: Keeps the cake moist and tender.
- ½ cup butter-flavored shortening (or unsalted butter): Adds richness and a subtle buttery undertone.
- 4 large eggs: Bind everything together and improve texture.
- 1 ½ tsp pure vanilla extract: Deepens the flavor profile and balances the tartness.
- 1 tsp pure lemon extract: Boosts the citrus notes perfectly.
- 1 tbsp lemon zest: Infuses fresh, aromatic lemon flavor into every bite.
- 1 cup buttermilk: Adds acidity and tenderness to the crumb.
- 1 tbsp white distilled vinegar: Reacts with baking soda to give lift and softness.
- ¼ cup hot water mixed with 2 tbsp fresh lemon juice: Brings brightness and smoothes the batter.
- Yellow food coloring (optional): Gives the cake a cheerful, sunny color.
- 8 oz cream cheese, softened: Creates the tangy, creamy base for the frosting.
- ½ cup unsalted butter, softened: Lightens the frosting for a luscious texture.
- 1 tsp pure vanilla extract: Enhances the frosting’s richness.
- 1 tsp pure lemon extract: Adds a burst of lemony flavor to the frosting.
- 1 tbsp lemon zest: A little zest goes a long way in frosting freshness.
- 4 cups powdered sugar, sifted: Sweetens and thickens the frosting beautifully.
- 1-2 tbsp lemon juice (if needed, for consistency): Adjusts frosting smoothness.
- Yellow food coloring (optional): Infuses a soft tint to the frosting for appeal.
How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 325°F (165°C) and preparing two 9-inch round cake pans with grease, flour, and parchment paper to prevent sticking. Then, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt in a medium bowl to ensure that all the leavening agents are evenly distributed. This dry mixture is the foundation of a perfectly textured cake.
Step 2: Cream Sugars and Fats
In a large mixing bowl, beat granulated sugar with vegetable oil and butter-flavored shortening until the mixture becomes light and fluffy. This step is key for introducing air into the batter, giving the cake that inviting, tender crumb that feels like velvet with every bite.
Step 3: Add Eggs and Extracts
Incorporate the eggs one at a time, mixing well after each addition to fully blend and maintain the airy texture. Then stir in the vanilla and lemon extracts, along with the fresh lemon zest, which imparts the vibrant citrus scent that makes this cake so special.
Step 4: Combine Dry and Wet Mixtures
Alternately add the dry ingredient mixture and buttermilk to your wet ingredients, beginning and ending with the dry components. Mix gently, just until everything is combined, avoiding overmixing to keep the crumb tender. Then stir in the white vinegar and the hot lemon water mixture, which helps bring a subtle, bright tang while smoothing out the batter’s texture. If you love a sunny pop of color, now’s the time to add a few drops of yellow food coloring.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. When removed from the oven, let the cakes rest in their pans for 10 minutes before transferring to a wire rack to cool completely. This cooling period is essential so your frosting won’t melt when applied.
Step 6: Prepare the Lemon Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth and creamy. Blend in vanilla extract, lemon extract, and lemon zest to infuse the frosting with layers of flavor. Gradually mix in sifted powdered sugar until the mixture becomes fluffy and luscious. If the frosting feels too thick, stir in 1 to 2 tablespoons of lemon juice until you achieve that perfect spreadable consistency. Optionally, add yellow food coloring for a delicate hue.
Step 7: Assemble the Cake
Place one cooled cake layer on your serving plate, then spread a generous layer of lemon cream cheese frosting over the top. Gently position the second cake layer above it and frost the entire cake with the remaining frosting. Feel free to garnish with extra lemon zest or thin lemon slices for a stunning presentation that hints at the flavors inside.
How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
Garnishes
Bring out the cake’s freshness with simple yet elegant garnishes like a sprinkle of finely grated lemon zest or delicate lemon slices arranged artfully on top. For an extra touch, edible flowers or a light dusting of powdered sugar can add beauty while keeping the spotlight on the lemon flavor.
Side Dishes
Pair this bright, decadent cake with fresh berries or a bowl of mixed citrus fruit to complement the tangy notes. For gatherings, a scoop of vanilla bean ice cream or a dollop of lightly whipped cream will be a welcome addition that balances sweetness and acidity.
Creative Ways to Present
Turn your Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe into a showstopper by serving individual cake slices with drizzles of lemon curd or fresh lemon syrup for extra moisture and zing. Alternatively, create elegant mini versions in cupcake form, topped with piped frosting and candied lemon peel for festive occasions.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your leftover cake covered tightly with plastic wrap or in an airtight container and store it in the refrigerator. This will keep the cake moist and the cream cheese frosting fresh, preserving those amazing lemon flavors for up to 4 days.
Freezing
You can freeze both the cake layers and the frosting separately if you want to prepare ahead. Wrap layers tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, thaw overnight in the fridge before frosting and assembling. Frosting can be stored frozen in an airtight container and softened at room temperature before use.
Reheating
Since this cake is best enjoyed chilled or at room temperature to maintain the frosting’s texture, reheating is generally not recommended. However, you can let refrigerated slices sit at room temperature for about 30 minutes before serving to bring out the full flavor and soften the cream cheese frosting slightly.
FAQs
Can I use regular butter instead of vegetable oil and shortening?
Yes, you can substitute an equal amount of unsalted butter for the vegetable oil and shortening, but keep in mind this might make the cake slightly denser and less moist since oils tend to create a lighter texture compared to butter.
What’s the purpose of both lemon extract and lemon zest in the recipe?
The lemon extract gives a strong, concentrated lemon flavor, while the fresh zest adds a bright, fragrant citrus note that makes the cake taste fresh and vibrant rather than artificial.
Is it possible to make this recipe gluten-free?
Absolutely! Replace the flours with a gluten-free blend designed for baking, and ensure your baking powder is gluten-free as well. The texture might vary slightly but the delicious lemon flavor will still shine through.
How can I make the frosting less tart if I prefer it milder?
Simply reduce the amount of lemon juice and lemon extract in the frosting or add a little extra powdered sugar to balance the tartness without losing the creamy texture you love.
Can this cake be baked as cupcakes?
Definitely! Bake the batter in cupcake liners for about 18-22 minutes at the same temperature, checking doneness with a toothpick. Frost the cooled cupcakes with the lemon cream cheese frosting for perfect individual treats.
Final Thoughts
This Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe is truly a joyful way to brighten any day or celebration. From the tender crumb to the zesty frosting, every bite sings with fresh lemon flavor and comforting richness. I encourage you to give it a try—you might just discover your new favorite cake that’s as delightful to make as it is to eat!
Print
Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a moist, tender cake bursting with fresh lemon flavor. Featuring a delicate crumb made with a combination of all-purpose and cake flours, this cake is enhanced with lemon zest, extracts, and a tangy buttermilk base. The luscious cream cheese frosting is infused with lemon zest and juice for a bright, creamy finish. Perfect for celebrations or any time you crave a citrusy delight.
Ingredients
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)
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 Oven 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 cake 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 Sugars and Fats: In a large mixing bowl, beat together the granulated sugar, vegetable oil, and butter-flavored shortening until light and fluffy to create a smooth base.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition for even consistency. Stir in vanilla extract, lemon extract, and lemon zest to infuse the batter with flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry mixture. Mix gently until just combined, avoiding overmixing.
- Add Vinegar and Lemon Water: Stir in the white distilled vinegar and the hot lemon water mixture until the batter is smooth. If desired, add yellow food coloring for a vibrant lemon hue.
- Fill Cake Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops evenly.
- Bake the Cakes: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.
- Cool Cakes: Let the cakes 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 bowl, beat the softened cream cheese and butter until creamy and well combined for a smooth base.
- Add Flavorings to Frosting: Mix in vanilla extract, lemon extract, and lemon zest until evenly distributed.
- Add Powdered Sugar: Gradually add sifted powdered sugar one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
- Adjust Consistency: If the frosting is too thick, add 1 to 2 tablespoons of lemon juice, mixing until you reach the desired spreadable consistency.
- Add Color to Frosting (Optional): For a light lemon tint, mix in yellow food coloring if desired.
- Assemble the Cake – Layer One: Place one cooled cake layer on a serving plate and spread a generous amount of lemon cream cheese frosting over the top evenly.
- Assemble the Cake – Layer Two: Place the second cake layer on top of the frosted first layer.
- Frost the Cake: Apply the remaining frosting on the top and sides of the cake, smoothing it out for a clean finish.
- Garnish: Optionally, garnish the cake with extra lemon zest or thin slices of lemon for a decorative, fresh look.
- Serve: Slice and serve this bright and citrusy cake to delighted guests, enjoying every tender, flavorful bite!
Notes
- If you prefer a more intense lemon flavor, increase the lemon zest slightly in both the cake and frosting.
- Use room temperature ingredients to ensure a smooth and well-incorporated batter and frosting.
- Ensure not to overmix the batter to keep the cake tender and light.
- For best results, allow the cake layers to cool completely before frosting to prevent melting.
- Yellow food coloring is optional and used purely for visual appeal; the natural lemon components will still yield a beautiful color.
- Store leftover cake refrigerated and bring to room temperature before serving for the best texture.
