Print

Lemon Velvet Cake

Indulge in Luscious Lemon Velvet Cake finished dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Velvet Cake is a light and fluffy dessert that combines the refreshing taste of lemon with a velvety texture. Topped with a creamy lemon cream cheese frosting, it offers a perfect balance of sweetness and tanginess, making it an ideal treat for any occasion.

Ingredients

Scale
  • 1 heaping teaspoon lemon zest
  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • 2 eggs
  • 1 tablespoon pure lemon extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups granulated sugar
  • ¾ cup vegetable oil
  • ¼ cup butter-flavored shortening
  • 1–2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • ½ teaspoon white distilled vinegar
  • ⅓ cup hot lemon water
  • 4–6 drops yellow food coloring
  • 1½ teaspoons pure vanilla extract (for frosting)
  • 2 (8 oz) cream cheese, room temperature
  • 1½ teaspoons pure lemon extract (for frosting)
  • 8 tablespoons unsalted butter, room temperature
  • 1½ heaping teaspoons lemon zest (for frosting)
  • 4–5 cups powdered sugar, sifted
  • 1–2 teaspoons lemon juice (if needed)
  • 4–5 drops yellow food coloring (for frosting)

Instructions

  1. Preheat your oven to 325°F. Grease and flour two 9-inch dark cake pans.
  2. In a large bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
  3. In another large bowl, combine the granulated sugar, vegetable oil, and butter-flavored shortening. Mix well.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the pure vanilla extract, pure lemon extract, and lemon zest.
  6. Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk.
  7. Mix the distilled vinegar with the hot lemon water and add to the batter.
  8. Add the yellow food coloring until the desired shade is reached.
  9. Pour the batter into the prepared pans and bake for 25-30 minutes. Let the cakes cool before removing from the pans.
  10. For the frosting, mix together the cream cheese and unsalted butter until smooth.
  11. Mix in the pure vanilla extract, pure lemon extract, and lemon zest.
  12. Gradually add the powdered sugar until creamy. Add lemon juice if needed.
  13. Stir in yellow food coloring if using, then chill the frosting before spreading.
  14. Once the frosting is firm, frost the cooled cakes and garnish with additional lemon zest if desired.

Nutrition

Find it online: https://munchtwist.com/indulge-in-luscious-lemon-velvet-cake/