Lemon Velvet Cake w/ Lemon Cream Cheese Frosting

Lemon Velvet Cake with Lemon Cream Cheese Frosting is a refreshing and vibrant dessert packed with zesty citrus flavor and a smooth, velvety crumb. The cake layers are soft and rich with hints of lemon and vanilla, perfectly complemented by a luscious lemon cream cheese frosting. Whether you’re baking for a special occasion or simply satisfying a lemon craving, this cake is sure to impress.

Ingredients

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

Lemon Cream Cheese Frosting

• 2 (8 oz) packages cream cheese, room temperature
• 8 tablespoons unsalted butter, room temperature
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons pure lemon extract
• 1½ 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 the Cake

• Preheat oven to 325°F. Grease and flour two 9-inch dark cake pans.
• In a large bowl, sift together the flours, baking soda, baking powder, and salt. Set aside.
• In another large bowl, mix together sugar, vegetable oil, and butter-flavored shortening.
• Add eggs one at a time, mixing well after each.
• Stir in vanilla extract, lemon extract, and lemon zest.
• Alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients.
• Mix the vinegar and hot lemon water together, then add to the batter.
• Stir in yellow food coloring until you reach your desired shade.
• Divide batter evenly between the two prepared pans. Tap the pans to release any air bubbles.
• Bake for 25–30 minutes. Check doneness with a toothpick at 25 minutes.
• Let cakes cool in the pans until touch-safe. Then remove and transfer to a cooling rack to cool completely.

For the Frosting

• In a large bowl, beat the cream cheese and butter together until smooth.
• Mix in vanilla extract, lemon extract, and lemon zest.
• Gradually beat in the sifted powdered sugar until smooth and fluffy.
• Add lemon juice if needed to thin out the consistency.
• Add yellow food coloring if desired.
• Chill frosting slightly to firm it up before spreading.
• Stir frosting before use, then frost the cooled cake layers.
• Garnish with extra lemon zest if desired.

Serving and Storage Tips

Serving Tips

• Serve the cake slightly chilled or at room temperature for the best texture and flavor.
• For clean, sharp slices, chill the cake for 20–30 minutes before slicing with a sharp knife.
• Garnish the top with fresh lemon zest or thin lemon slices just before serving for a vibrant finish.
• Pair each slice with a cup of tea or a glass of cold milk to complement the citrus flavor.
• If serving at a party or picnic, keep the cake covered and out of direct sunlight to maintain freshness.

Storage Tips

• Store leftover cake in an airtight container in the refrigerator for up to 4–5 days.
• To prevent the cake from drying out, press a piece of parchment or wax paper gently against the exposed cut sides before sealing.
• Unfrosted cake layers can be tightly wrapped in plastic wrap and stored in the freezer for up to 1 month.
• To thaw frozen cake layers, let them sit in the refrigerator overnight before bringing to room temperature.
• Frosted cake can also be frozen—place it in the freezer uncovered for 1 hour to set the frosting, then wrap it tightly in plastic and foil. Thaw in the fridge before serving.

Variations

Lemon Blueberry Velvet Cake
Fold 1 cup of fresh or frozen blueberries into the cake batter just before pouring it into the pans. Toss the berries in 1 tablespoon of flour first to prevent them from sinking. The juicy bursts of blueberry add a fruity contrast to the lemon flavor.

Lemon Coconut Cake
Stir ½ cup of shredded sweetened coconut into the batter or sprinkle it over the frosting for a tropical twist. For extra coconut flavor, replace part of the buttermilk with canned coconut milk.

Lemon Raspberry Layer Cake
Spread a thin layer of raspberry preserves or jam between the cake layers before frosting. The tartness of the raspberries pairs beautifully with the lemon and adds a pop of color when sliced.

Lemon Poppy Seed Velvet Cake
Add 2 tablespoons of poppy seeds to the dry ingredients before mixing the batter. This variation offers a subtle crunch and visual appeal, giving it a bakery-style upgrade.

Gluten-Free Lemon Velvet Cake
Use a high-quality 1:1 gluten-free flour blend in place of the all-purpose and cake flour. Make sure it includes xanthan gum for structure. The result is a moist and fluffy cake that’s perfect for gluten-sensitive guests.

Lemon Almond Cake
Swap half of the vanilla extract for almond extract and add a handful of slivered almonds to the top of the frosting. This creates a nutty undertone that complements the lemon beautifully.

Lavender Lemon Cake
Infuse the hot lemon water with 1 teaspoon of culinary-grade dried lavender, then strain before adding it to the batter. This adds a floral, sophisticated note to the cake.

Strawberry Lemon Cake
Add ½ cup finely chopped fresh strawberries to the frosting and a thin layer of strawberry jam between the cake layers. The combination of sweet berries and tart lemon is irresistible.

Lemon Cheesecake Layer Cake
Bake a simple no-bake cheesecake layer (cream cheese, sugar, whipped cream) in a springform pan, freeze it, then layer it between the cake layers for a decadent, show-stopping dessert.

Mini Lemon Velvet Cupcakes
Use the same batter and scoop into a lined mini muffin tin. Bake at 325°F for 12–15 minutes. Pipe frosting on top for party-perfect lemon velvet bites.

FAQs

1. Can I make this Lemon Velvet Cake without cake flour?
   Yes, you can use all-purpose flour instead, but the texture may be slightly less tender and fluffy.
2. What can I substitute for buttermilk?
   Use 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
3. Is fresh lemon juice necessary or can I use bottled?
   Fresh lemon juice provides the best flavor and brightness, but bottled lemon juice can be used in a pinch.
4. Can I make this cake ahead of time?
   Yes, you can bake the cake layers up to 2 days ahead and store them wrapped tightly at room temperature or refrigerated.
5. How do I prevent the frosting from being too runny?
   Use cream cheese and butter at room temperature and chill the frosting briefly before frosting the cake.
6. Can I freeze this cake?
   Yes, both unfrosted cake layers and the frosted cake can be frozen. Wrap tightly and thaw in the refrigerator before serving.
7. Is the yellow food coloring necessary?
   No, it’s optional and used only to enhance the cake’s lemony yellow appearance.
8. Can I make this recipe dairy-free?
   You’d need to substitute the buttermilk, cream cheese, butter, and shortening with suitable dairy-free alternatives, but it may affect texture and flavor.
9. How can I make this cake more lemony?
   Add extra lemon zest or a layer of lemon curd between the cake layers for a stronger lemon flavor.
10. What type of lemon zest is best to use?
    Use a microplane to zest only the bright yellow outer peel, avoiding the bitter white pith underneath.

This Lemon Velvet Cake with Lemon Cream Cheese Frosting delivers everything you love in a citrus dessert—soft, moist cake layers with a delicate crumb, paired with tangy, creamy frosting. It’s bright, refreshing, and ideal for birthdays, summer gatherings, or just because you love lemon. With customizable variations and easy-to-follow steps, this recipe is destined to become a go-to favorite.

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