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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/lemon-velvet-cake-with-lemon-cream-cheese-frosting-recipe/