Lemon Velvet Cake + Lemon Cream Cheese Frosting

Lemon Velvet Cake is a beautifully soft and moist cake, bursting with bright lemon flavor. The combination of tangy lemon and creamy frosting makes this cake a delightful dessert for any occasion. Below is a detailed recipe for creating this delicious cake.

Ingredients:

for Cake:

  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/4 cup butter-flavored shortening
  • 2 eggs
  • 1-2 teaspoons pure vanilla extract
  • 1 tablespoon pure lemon extract
  • 1 heaping teaspoon lemon zest (from 1-2 lemons)
  • 1 cup buttermilk
  • 1/2 teaspoon white distilled vinegar
  • 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
  • 4-6 drops yellow food coloring

for Lemon Cream Cheese Frosting:

  • 2 (8 oz) cream cheese, room temperature
  • 8 tablespoons unsalted butter, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons pure lemon extract
  • 1 ½ heaping teaspoons lemon zest (from 2 lemons)
  • 4-5 cups powdered sugar, sifted
  • 1-2 teaspoons lemon juice (if needed)
  • 4-5 drops yellow food coloring

Instructions:

for Cake:

  1. Preheat your oven to 325°F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set them aside.
  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, mix together the granulated sugar, vegetable oil, and butter-flavored shortening.
  4. Add the eggs, one at a time, and mix well.
  5. Stir in the vanilla extract, lemon extract, and lemon zest.
  6. Gradually combine the dry ingredients with the wet ingredients, alternating with the buttermilk to keep the batter smooth.
  7. Mix the white distilled vinegar and hot lemon water together, then add to the batter.
  8. Add the yellow food coloring until the desired shade of yellow is achieved.
  9. Pour the batter evenly into the prepared cake pans. Shake the pans gently to release any trapped air bubbles.
  10. Bake the cakes for 25-30 minutes. Start checking the cakes at the 25-minute mark and adjust the baking time as needed. The cakes are ready when moist crumbs cling to a toothpick inserted into the center.
  11. Let the cakes cool in their pans until they are cool enough to touch. The cake will continue to cook as it cools down.
  12. Once the cakes have cooled completely, carefully remove them from the pans and transfer them to a cooling rack.

for Lemon Cream Cheese Frosting:

  1. In a large bowl, mix together the cream cheese and butter until smooth.
  2. Add the vanilla extract, lemon extract, and lemon zest.
  3. Gradually mix in the powdered sugar until the frosting is creamy. If the frosting is too thick, thin it out with a little lemon juice.
  4. Stir in the yellow food coloring if desired.
  5. Place the frosting in the refrigerator for a few minutes to firm up before frosting the cake.
  6. When ready to frost, stir the frosting until smooth and spreadable. Frost the cooled cakes and garnish with additional lemon zest if desired.

Notes

  • DON’T OVERBAKE: To ensure your cake remains soft and moist, remove it from the oven a few minutes before it’s fully baked. When moist crumbs cling to a toothpick inserted into the center, take it out and let it finish cooking in the hot pan as it cools.
  • Oven Variations: Since ovens vary, it’s best to check your cake before the listed bake time to prevent overbaking.

Enjoy your tangy, refreshing Lemon Velvet Cake topped with rich Lemon Cream Cheese Frosting!

Serving and Storage Tips:

Serving Tips:

  • Serve the Lemon Velvet Cake chilled or at room temperature. The tangy lemon flavors are enhanced when the cake is slightly cool, making it perfect for warm-weather gatherings.
  • Garnish the cake with fresh lemon slices or extra lemon zest for a decorative touch.
  • Pair the cake with a light beverage like iced tea, lemonade, or sparkling water to complement the bright lemon flavors.
  • For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips:

  • Room Temperature: If you plan to eat the cake within a day, store it at room temperature in an airtight container or under a cake dome. Keep it away from direct sunlight and heat sources.
  • Refrigeration: For longer storage (up to 3-4 days), refrigerate the cake in an airtight container. This will keep the frosting firm and fresh.
  • Freezing: To freeze the cake, wrap individual slices in plastic wrap, then place them in an airtight container or freezer-safe bag. The cake can be frozen for up to 2 months. When ready to eat, thaw the slices in the refrigerator overnight or at room temperature for a few hours.

These tips will help preserve the cake’s soft texture and fresh lemon flavor!

variations:

Lemon Velvet Cake Variations

Here are some delicious ways to customize your Lemon Velvet Cake to suit different tastes or occasions:

1. Lemon Blueberry Velvet Cake:

  • Add 1 cup of fresh or frozen blueberries to the cake batter before baking. Toss the berries in a little flour to prevent them from sinking to the bottom. The burst of blueberries adds a sweet, fruity contrast to the tangy lemon.

2. Lemon Raspberry Velvet Cake:

  • Fold in 1 cup of fresh raspberries into the batter. You can also spread a layer of raspberry preserves between the cake layers before frosting for an extra pop of berry flavor.

3. Coconut Lemon Velvet Cake:

  • Mix ½ cup of shredded coconut into the batter and sprinkle toasted coconut flakes on top of the frosting. The coconut complements the lemon and adds a tropical twist.

4. Lemon Velvet Cake with Lemon Curd Filling:

  • Add a layer of tangy lemon curd between the cake layers for an extra punch of citrus. You can either use store-bought lemon curd or make your own.

5. Lemon Velvet Bundt Cake:

  • Instead of baking in traditional round cake pans, use a Bundt pan for a more elegant presentation. Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

6. Lemon Velvet Cupcakes:

  • Turn the cake into individual servings by baking the batter in cupcake tins. Pipe the lemon cream cheese frosting on top and garnish each cupcake with a small slice of lemon or a dusting of lemon zest.

7. Lavender Lemon Velvet Cake:

  • Add 1 teaspoon of culinary lavender to the cake batter to infuse a subtle floral note. Lavender and lemon make a beautifully fragrant pairing.

8. Poppy Seed Lemon Velvet Cake:

  • Mix in 2 tablespoons of poppy seeds for a delightful texture and visual appeal. The tiny seeds add a nutty flavor that complements the bright lemon.

These variations offer endless possibilities to enjoy this tangy, velvety cake in new and creative ways!

FAQs:

1. Can I use regular flour instead of cake flour?

  • Yes, you can substitute regular all-purpose flour for cake flour, but the texture may be slightly less light and tender. To mimic cake flour, for every 1 cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch.

2. What can I use instead of butter-flavored shortening?

  • You can substitute regular shortening or more unsalted butter for the butter-flavored shortening. Just note that the butter-flavored shortening gives a slightly richer flavor to the cake.

3. Can I make this cake without food coloring?

  • Yes, the food coloring is purely for visual appeal. You can omit the yellow food coloring and still enjoy the same delicious lemon flavor.

4. How do I know when the cake is done?

  • The cake is done when a toothpick inserted into the center comes out with moist crumbs clinging to it. Avoid waiting for the toothpick to come out completely clean, as this can lead to overbaking.

5. Can I make this cake ahead of time?

  • Yes, you can bake the cake layers a day in advance and store them in the fridge, wrapped tightly in plastic wrap. Frost the cake the next day for the freshest results.

6. How do I keep my cake moist?

  • Make sure not to overbake the cake. Also, store it in an airtight container to keep it from drying out. If freezing, wrap the cake tightly to maintain moisture.

7. Can I use a different frosting?

  • Absolutely! While lemon cream cheese frosting pairs beautifully with the lemon cake, you can also use vanilla buttercream, whipped cream frosting, or even a light lemon glaze.

8. Can I freeze the cake with frosting?

  • Yes, you can freeze a frosted cake. Place the cake in the freezer for about an hour to let the frosting firm up, then wrap it tightly with plastic wrap and foil before freezing.

9. What is the best way to zest lemons for the cake?

  • Use a fine grater or microplane to zest the lemon, being careful to only grate the outer yellow skin. The white part (pith) is bitter and should be avoided.

Lemon Velvet Cake with Lemon Cream Cheese Frosting is a tangy, moist, and flavorful dessert that’s perfect for any occasion. With its vibrant lemon taste and creamy frosting, it’s sure to impress. Follow the tips and variations to customize your cake, and enjoy every delightful bite!

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Lemon Velvet Cake + Lemon Cream Cheese Frosting


  • Author: Lusine Svetlana

Description

Lemon Velvet Cake is a beautifully soft and moist cake, bursting with bright lemon flavor. The combination of tangy lemon and creamy frosting makes this cake a delightful dessert for any occasion. Below is a detailed recipe for creating this delicious cake.


Ingredients

for Cake:

  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/4 cup butter-flavored shortening
  • 2 eggs
  • 12 teaspoons pure vanilla extract
  • 1 tablespoon pure lemon extract
  • 1 heaping teaspoon lemon zest (from 12 lemons)
  • 1 cup buttermilk
  • 1/2 teaspoon white distilled vinegar
  • 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
  • 46 drops yellow food coloring

for Lemon Cream Cheese Frosting:

 

  • 2 (8 oz) cream cheese, room temperature
  • 8 tablespoons unsalted butter, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons pure lemon extract
  • 1 ½ heaping teaspoons lemon zest (from 2 lemons)
  • 45 cups powdered sugar, sifted
  • 12 teaspoons lemon juice (if needed)
  • 45 drops yellow food coloring

Instructions

for Cake:

  1. Preheat your oven to 325°F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set them aside.
  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, mix together the granulated sugar, vegetable oil, and butter-flavored shortening.
  4. Add the eggs, one at a time, and mix well.
  5. Stir in the vanilla extract, lemon extract, and lemon zest.
  6. Gradually combine the dry ingredients with the wet ingredients, alternating with the buttermilk to keep the batter smooth.
  7. Mix the white distilled vinegar and hot lemon water together, then add to the batter.
  8. Add the yellow food coloring until the desired shade of yellow is achieved.
  9. Pour the batter evenly into the prepared cake pans. Shake the pans gently to release any trapped air bubbles.
  10. Bake the cakes for 25-30 minutes. Start checking the cakes at the 25-minute mark and adjust the baking time as needed. The cakes are ready when moist crumbs cling to a toothpick inserted into the center.
  11. Let the cakes cool in their pans until they are cool enough to touch. The cake will continue to cook as it cools down.
  12. Once the cakes have cooled completely, carefully remove them from the pans and transfer them to a cooling rack.

for Lemon Cream Cheese Frosting:

 

  1. In a large bowl, mix together the cream cheese and butter until smooth.
  2. Add the vanilla extract, lemon extract, and lemon zest.
  3. Gradually mix in the powdered sugar until the frosting is creamy. If the frosting is too thick, thin it out with a little lemon juice.
  4. Stir in the yellow food coloring if desired.
  5. Place the frosting in the refrigerator for a few minutes to firm up before frosting the cake.
  6. When ready to frost, stir the frosting until smooth and spreadable. Frost the cooled cakes and garnish with additional lemon zest if desired.

Notes

Serving Tips:

  • Serve the Lemon Velvet Cake chilled or at room temperature. The tangy lemon flavors are enhanced when the cake is slightly cool, making it perfect for warm-weather gatherings.
  • Garnish the cake with fresh lemon slices or extra lemon zest for a decorative touch.
  • Pair the cake with a light beverage like iced tea, lemonade, or sparkling water to complement the bright lemon flavors.
  • For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips:

 

  • Room Temperature: If you plan to eat the cake within a day, store it at room temperature in an airtight container or under a cake dome. Keep it away from direct sunlight and heat sources.
  • Refrigeration: For longer storage (up to 3-4 days), refrigerate the cake in an airtight container. This will keep the frosting firm and fresh.
  • Freezing: To freeze the cake, wrap individual slices in plastic wrap, then place them in an airtight container or freezer-safe bag. The cake can be frozen for up to 2 months. When ready to eat, thaw the slices in the refrigerator overnight or at room temperature for a few hours.