Description

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.

Notes

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.