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
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)
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.
