Lemon Velvet Cake Recipe

Introduction

Lemon Velvet Cake is a tender, moist dessert bursting with bright citrus flavor. This delicate cake combines lemon zest and extract with a creamy lemon cream cheese frosting for a refreshing treat perfect for any occasion.

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 (163°C). Grease and flour two 9-inch cake pans to prevent sticking.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large mixing 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: Alternate adding the dry flour mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
5. Step 5: Combine the white vinegar and hot lemon water, then stir this into the batter along with yellow food coloring if using. Mix gently to incorporate.
6. Step 6: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the cake centers are set and a toothpick inserted in the middle comes out clean.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
8. Step 8: To make the frosting, beat the softened cream cheese and unsalted butter together until fluffy. Add the vanilla extract, lemon extract, lemon zest, and powdered sugar. Beat until smooth and add lemon juice or yellow food coloring if desired for consistency and color.
9. Step 9: Frost the cooled cake layers with the lemon cream cheese frosting. If you like, garnish with fresh lemon slices for a pretty presentation.

Tips & Variations

• Use cake flour and all-purpose flour for a lighter texture; if unavailable, substitute with 2 1/2 cups all-purpose flour minus 2 tbsp.
• Adjust lemon extract and zest to taste for a more or less intense lemon flavor.
• For a dairy-free option, substitute buttermilk with almond milk mixed with 1 tbsp lemon juice and use dairy-free cream cheese and butter alternatives.
• Adding a small pinch of turmeric can enhance the yellow color naturally instead of using food coloring.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap the cake layers well and freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and reapply frosting if needed. Bring to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of butter-flavored shortening?

Yes, you can substitute regular unsalted butter for the shortening, but it may slightly alter the texture and flavor. Butter tends to make cakes denser and adds a richer taste.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Lemon Velvet Cake Recipe

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★★★★★

4.7 from 70 reviews

This Lemon Velvet Cake is a moist, tender, and flavorful dessert combining the bright zestiness of lemons with a rich cream cheese frosting. The cake features a delicate balance of all-purpose and cake flours for a velvety crumb, enhanced by lemon extracts and fresh zest. The frosting is a luscious blend of cream cheese and butter, infused with lemon flavor and sweetened with powdered sugar. Perfect for celebrations or a refreshing treat any time of year.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 (2 tbsp lemon juice mixed with 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. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch cake pans and lightly dust them with flour to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until thoroughly combined.
3. Combine Wet Ingredients and Sugar: In a large mixing bowl, beat the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until the mixture is light, fluffy, and well blended.
4. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry flour mixture alternating with the buttermilk into the wet ingredients, beginning and ending with the dry mixture. Mix just until combined to maintain a tender crumb.
5. Add Vinegar and Lemon Water: In a small cup, mix the white vinegar with the hot lemon water (prepared from lemon juice and hot water). Stir this mixture into the batter, along with yellow food coloring if using, blending gently.
6. Fill Pans and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are set.
7. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
8. Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until fluffy. Add the vanilla extract, lemon extract, lemon zest, and powdered sugar. Beat until smooth and creamy. Add lemon juice if a thinner consistency or extra tartness is desired. Include yellow food coloring if you’d like a subtle color.
9. Assemble and Frost: Once the cakes are fully cool, spread the lemon cream cheese frosting evenly between the layers and cover the top and sides. Optionally, garnish with lemon slices for decoration.

Notes

• Using both all-purpose and cake flour creates a delicate and tender crumb.
• Hot lemon water and vinegar help activate the leavening agents for better rise and contribute to the cake’s moist texture.
• Adjust the amount of lemon extract and zest to your preferred intensity of lemon flavor.
• Yellow food coloring is optional and used mainly for aesthetic purposes.
• Ensure cakes are completely cool before frosting to prevent melting.
• Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving for best texture.
• This cake pairs beautifully with fresh berries or a light dusting of powdered sugar if preferred.

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