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Lemon Velvet Cake Lemon Cream Cheese Frosting

Delicious Lemon Velvet Cake with Cream Cheese Frosting finished dish
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This Lemon Velvet Cake is a delightful treat that combines the lightness of a velvet cake with the zesty flavor of lemon. Topped with a creamy lemon cream cheese frosting, it is perfect for any occasion, bringing a refreshing citrus twist to your dessert table.

Ingredients

Scale
  • 1 cup cake flour
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups granulated sugar
  • 1/4 cup butter-flavored shortening
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 tablespoon pure lemon extract
  • 1–2 teaspoons pure vanilla extract
  • 1 heaping teaspoon lemon zest
  • 1 cup buttermilk
  • 1/2 teaspoon white distilled vinegar
  • 1/3 cup hot lemon water
  • 4–6 drops yellow food coloring
  • 2 (8 oz) packages cream cheese
  • 8 tablespoons unsalted butter
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure lemon extract
  • 1½ heaping teaspoons lemon zest
  • 4–5 cups powdered sugar
  • 1–2 teaspoons lemon juice
  • 4–5 drops yellow food coloring

Instructions

  1. Preheat your oven to 325°F (163°C) and grease and flour two 9-inch dark cake pans.
  2. In a large bowl, sift together cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, combine granulated sugar, vegetable oil, and butter-flavored shortening. Mix until smooth and add eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract, lemon extract, and lemon zest until evenly incorporated.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
  6. Mix the white distilled vinegar with the hot lemon water, then stir into the batter. Add yellow food coloring until you reach your desired shade.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, checking for doneness at 25 minutes.
  8. Allow the cakes to cool in the pans before transferring to a cooling rack.
  9. For the frosting, beat together cream cheese and butter until smooth, then mix in vanilla extract, lemon extract, and lemon zest. Gradually add powdered sugar until creamy, adjusting with lemon juice if needed.
  10. Chill the frosting to firm up slightly, then frost the cooled cakes and garnish with additional lemon zest if desired.

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