Description
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightful, moist layer cake bursting with fresh citrus flavors. Featuring a tender crumb from a blend of all-purpose and cake flours, enhanced with lemon zest and extracts, and complemented by a rich cream cheese frosting with a lemony twist, it’s the perfect dessert for any occasion. Its vibrant yellow color and bright flavor make it as beautiful as it is delicious.
Ingredients
Scale
Cake:
- 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:
- 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 and prepare pans: Preheat the oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside for later use.
- Cream fats and sugar: In a large mixing bowl, beat together the granulated sugar, vegetable oil, and butter-flavored shortening until light and fluffy, which builds the cake’s structure.
- Add eggs and flavorings: Add eggs one at a time to the fat mixture, mixing well after each addition to ensure proper incorporation. Then mix in the vanilla extract, lemon extract, and lemon zest to infuse lemon flavor.
- Combine dry and wet ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the dry mixture. Mix gently until just combined to maintain a tender crumb.
- Add vinegar and lemon water: Stir in white distilled vinegar and the hot lemon water mixture until the batter is smooth. Add yellow food coloring if you desire a more vibrant lemon color.
- Divide batter and bake: Divide the batter evenly between the prepared cake pans for uniform layers.
- Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare frosting base: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and well combined.
- Add flavorings to frosting: Mix in the vanilla extract, lemon extract, and lemon zest until evenly incorporated into the frosting.
- Add powdered sugar: Gradually add the sifted powdered sugar one cup at a time, beating after each addition until smooth, fluffy, and spreadable.
- Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of lemon juice until desired spreading consistency is achieved.
- Add color (optional): Mix in yellow food coloring to give the frosting a subtle lemon tint, if desired.
- Assemble cake: Place one cooled cake layer on a serving plate and spread a generous amount of lemon cream cheese frosting evenly over the top.
- Top with second layer: Place the second cake layer on top of the frosted layer, then frost the top and sides of the cake with the remaining frosting for a smooth finish.
- Garnish: Optionally, garnish the cake with extra lemon zest or thin lemon slices for a fresh, decorative touch.
- Serve: Slice and serve this bright and citrusy lemon velvet cake to your delighted guests!
Notes
- The combination of cake flour and all-purpose flour helps create a tender yet sturdy crumb.
- Using both lemon extract and fresh lemon zest intensifies the lemon flavor.
- White distilled vinegar reacts with baking soda to help the cake rise and stay moist.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding.
- You can substitute butter-flavored shortening with unsalted butter for a richer taste.
- Adjust the amount of lemon juice in the frosting to get the desired spreadability without thinning it too much.
- The optional yellow food coloring is purely for aesthetic enhancement and can be omitted.
