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Lemon Velvet Cake with Lemon Cream Cheese Frosting

Lemon Velvet Cake with Lemon Cream Cheese Frosting

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Indulge in the delightful freshness of Lemon Velvet Cake with Lemon Cream Cheese Frosting, a dessert that embodies the essence of springtime. With its tender, moist layers infused with vibrant lemon flavor and topped with a luscious, creamy frosting, this cake is perfect for birthdays, celebrations, or a sweet afternoon treat. Each bite offers a refreshing burst of citrus goodness, making it an irresistible choice for any occasion. Easy to prepare and beautifully presented, this cake will impress your guests and satisfy your sweet cravings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 3/4 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/4 cup butter-flavored shortening
  • 2 large eggs
  • 12 tsp vanilla extract
  • 1 tbsp lemon extract
  • 1 heaping tsp lemon zest
  • 1 cup buttermilk
  • 1/2 tsp white vinegar
  • 1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)
  • 46 drops yellow food coloring (optional)
  • 16 oz cream cheese (softened)
  • 8 tbsp unsalted butter (softened)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon extract
  • 1 1/2 heaping tsp lemon zest
  • 45 cups powdered sugar
  • 12 tsp lemon juice (if needed)
  • 45 drops yellow food coloring (optional)

Instructions

  1. Preheat oven to 325°F (163°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together flours, baking soda, and salt.
  3. In another bowl, beat sugar, oil, and shortening; add eggs and extracts until fluffy.
  4. Gradually mix in dry ingredients alternately with buttermilk.
  5. Add vinegar mixture and yellow food coloring (if using).
  6. Divide batter between pans and bake for 25–30 minutes; cool on wire racks.
  7. For frosting, beat cream cheese and butter; blend in extracts and powdered sugar until smooth.
  8. Frost cooled cake layers generously; decorate as desired.

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