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
- 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:
- Preheat your oven to 325°F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set them aside.
- In a large bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
- In another large bowl, mix together the granulated sugar, vegetable oil, and butter-flavored shortening.
- Add the eggs, one at a time, and mix well.
- Stir in the vanilla extract, lemon extract, and lemon zest.
- Gradually combine the dry ingredients with the wet ingredients, alternating with the buttermilk to keep the batter smooth.
- Mix the white distilled vinegar and hot lemon water together, then add to the batter.
- Add the yellow food coloring until the desired shade of yellow is achieved.
- Pour the batter evenly into the prepared cake pans. Shake the pans gently to release any trapped air bubbles.
- 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.
- Let the cakes cool in their pans until they are cool enough to touch. The cake will continue to cook as it cools down.
- Once the cakes have cooled completely, carefully remove them from the pans and transfer them to a cooling rack.
for Lemon Cream Cheese Frosting:
- In a large bowl, mix together the cream cheese and butter until smooth.
- Add the vanilla extract, lemon extract, and lemon zest.
- 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.
- Stir in the yellow food coloring if desired.
- Place the frosting in the refrigerator for a few minutes to firm up before frosting the cake.
- 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.
