Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

Introduction

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a bright and tender treat perfect for any occasion. With a delicate lemon flavor and a creamy frosting, it’s both refreshing and indulgent. You’ll love the soft, moist crumb paired with zesty sweetness.

Ingredients

• 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
• 1-2 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)
• 4-6 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
• 4-5 cups powdered sugar
• 1-2 tsp lemon juice (if needed)
• 4-5 drops yellow food coloring (optional)

Instructions

1. Step 1: Preheat your oven to 325°F. Grease and flour two 9-inch cake pans to prepare for baking.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt.
3. Step 3: In a large bowl, beat the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until the mixture is light and fluffy.
4. Step 4: Gradually alternate adding the dry flour mixture and the buttermilk into the wet ingredients, mixing gently until just combined.
5. Step 5: Combine the white vinegar and hot lemon water, then stir this mixture into the batter along with the yellow food coloring if using.
6. Step 6: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until the cake centers are just set.
7. Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks and cool completely.
8. Step 8: For the frosting, beat together the softened cream cheese and butter until fluffy. Mix in the vanilla extract, lemon extract, lemon zest, and powdered sugar until smooth. Add lemon juice if the frosting needs thinning, and yellow food coloring if desired.
9. Step 9: Frost the cooled cake layers with the lemon cream cheese frosting. Garnish with fresh lemon slices if you like.

Tips & Variations

• Use cake flour only for an even lighter crumb if you prefer.
• Substitute fresh lemon juice for lemon extract for a more natural flavor.
• If you don’t have buttermilk, make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
• For a dairy-free frosting, try a vegan cream cheese and butter alternative.

Storage

Store leftover cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, let the cake warm to room temperature for the best flavor. You can freeze the cake un-frosted for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without lemon extract?

Yes, you can use fresh lemon juice and extra lemon zest for a natural lemon flavor. Adjust the amounts to taste.

How do I prevent the frosting from being too runny?

If your frosting is too soft, add more powdered sugar a little at a time until it firms up. Chilling the frosting briefly can also help it set.

Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

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★★★★★

4.4 from 92 reviews

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a moist, tender, and flavorful dessert that combines the bright zing of fresh lemon with a smooth, tangy cream cheese frosting. Perfect for celebrations or an elegant treat, this cake features a soft crumb enhanced by lemon zest and extracts, balanced with a luscious frosting that carries refreshing citrus notes.

• Author: Windy
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 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
• 1–2 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 (made with 2 tbsp lemon juice and 1/3 cup hot water)
• 4–6 drops yellow food coloring (optional)

Frosting Ingredients

• 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
• 4–5 cups powdered sugar
• 1–2 tsp lemon juice (if needed)
• 4–5 drops yellow food coloring (optional)

Instructions

1. Prep the pans and oven: Preheat your oven to 325°F (165°C). Grease and flour two 9-inch cake pans to ensure easy release of the cake after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until well combined. This ensures even distribution of leavening agents for uniform rising.
3. Combine wet ingredients: In a separate bowl, beat the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
4. Alternate adding dry and buttermilk: Gradually add the dry ingredients alternately with the buttermilk into the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
5. Add vinegar and lemon water: Stir together the white vinegar and hot lemon water (made by mixing lemon juice and hot water), then fold this mixture into the batter along with the yellow food coloring if you are using it. This step reacts with the baking soda for extra leavening and enhances the lemon flavor.
6. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until the cake centers are just set and a toothpick inserted in the center comes out clean.
7. Cool the cakes: Let the cakes cool in their pans for about 10 minutes to firm up. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
8. Prepare the lemon cream cheese frosting: Beat the softened cream cheese and unsalted butter together until fluffy. Add in the vanilla extract, lemon extract, lemon zest, and powdered sugar, mixing until the frosting is smooth and creamy. If the frosting is too stiff, add lemon juice 1 teaspoon at a time until desired consistency is reached. Add yellow food coloring if desired.
9. Assemble and frost the cake: Once the cake layers are completely cooled, spread the lemon cream cheese frosting evenly between the layers and over the top and sides of the cake. Optionally, garnish with fresh lemon slices for a decorative touch.

Notes

• Using both all-purpose and cake flour results in a tender yet sturdy crumb perfect for layering.
• Butter-flavored shortening adds moistness and a subtle buttery flavor while keeping the cake light.
• Hot lemon water mixed with vinegar helps activate the baking soda for a better rise and adds a bright citrus tang.
• Adjust the amount of lemon extract and zest to your taste preference for a more or less intense lemon flavor.
• If you prefer a more yellow-hued cake and frosting, add yellow food coloring sparingly.
• Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
• This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.

Keywords: lemon cake, cream cheese frosting, lemon dessert, velvet cake, lemon cream cheese frosting, homemade lemon cake