Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

“`html

If you’re craving something delightfully bright and irresistibly creamy, this Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe is your next must-bake. Picture a tender, velvet-soft cake infused with just the right zing of lemon, layered generously with a luscious lemon cream cheese frosting that’s both tangy and sweet. Every bite offers a burst of sunshine with elegant texture and flavor, making it perfect for celebrations or anytime you want to brighten your day and please a crowd. Once you make this cake, you’ll understand why it’s a treasured favorite that feels like a hug on a plate!

Ingredients You’ll Need

Getting started on this Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe is delightfully simple thanks to a handful of essential ingredients. Each one plays a key role, contributing to the cake’s moist crumb, tangy lemon flavor, and that stunning velvety texture that makes every forkful melt in your mouth.

• 2 cups all-purpose flour: Provides the sturdy yet tender structure for the cake’s body.
• 1 cup cake flour: Adds softness and a delicate crumb, ensuring the cake stays light and fluffy.
• 1 tsp baking soda & 1 ½ tsp baking powder: Work together to give the cake a perfect rise and airy texture.
• ½ tsp salt: Balances the sweetness and brings out all the flavors beautifully.
• 2 cups granulated sugar: Sweetens the cake just right without overpowering the lemon zing.
• ½ cup vegetable oil: Keeps the cake moist with a tender crumb that won’t dry out.
• ½ cup butter-flavored shortening (or unsalted butter): Adds richness and contributes to the cake’s velvety softness.
• 4 large eggs: Give structure, moisture, and help bind everything together.
• 1 ½ tsp pure vanilla extract: Deepens flavor with a hint of warmth and smoothness.
• 1 tsp pure lemon extract & 1 tbsp lemon zest: Deliver that bright, fresh lemon punch that defines this cake.
• 1 cup buttermilk: Adds moisture and a slight tang, enhancing cake tenderness.
• 1 tbsp white distilled vinegar: Reacts with leavening agents for extra fluffiness and adds subtle tang.
• ¼ cup hot water mixed with 2 tbsp fresh lemon juice: Boosts the lemon flavor and helps to blend the batter smoothly.
• Yellow food coloring (optional): For that cheerful, sunny color if you want a visual pop.
• 8 oz cream cheese, softened: The heart of the frosting’s creamy, tangy richness.
• ½ cup unsalted butter, softened: Creates a silky, spreadable frosting texture.
• 1 tsp pure vanilla extract & 1 tsp pure lemon extract: The perfect balance of warmth and citrus in the frosting.
• 1 tbsp lemon zest: Adds fresh bursts of lemon brightness inside the frosting.
• 4 cups powdered sugar, sifted: Sweetens the frosting while keeping it light and fluffy.
• 1-2 tbsp lemon juice (if needed): Used to adjust frosting consistency and boost lemon flavor.
• Yellow food coloring (optional): Gives the frosting a delicate lemon tint if desired.

How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal later. Taking this extra step ensures your cake layers come out perfectly and intact.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt. This dry mix will form the base of the cake’s tender, springy texture, making sure every bite is consistently light.

Step 3: Cream Sugar and Fats

In a large mixing bowl, beat together granulated sugar, vegetable oil, and butter-flavored shortening until the mixture is light and fluffy. This process not only blends the ingredients but also incorporates air, contributing to the cake’s velvety crumb.

Step 4: Add Eggs and Flavors

Add the eggs one at a time, mixing well after each to keep the batter smooth and emulsified. Then, stir in vanilla extract, lemon extract, and lemon zest for that signature fresh, citrusy aroma that starts to awaken your senses.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the dry. Mixing until just combined is key here—over-mixing can make the cake tough instead of wonderfully delicate.

Step 6: Incorporate Vinegar and Lemon Water

Stir in white vinegar and the hot lemon water mixture until the batter is smooth. If you want your cake to have a vibrant lemony hue, carefully add a few drops of yellow food coloring. This step really pulls all the flavors together and keeps the crumb moist.

Step 7: Bake the Cake Layers

Divide the batter evenly between the prepared pans, smoothing out the tops gently. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Baking at a lower temperature helps the cake bake evenly and stay extra tender.

Step 8: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes to firm up, then transfer them carefully to a wire rack to cool completely. Patience here pays off as you want the cakes cool before frosting for the best results.

Step 9: Prepare the Lemon Cream Cheese Frosting

Beat the softened cream cheese and butter together in a large bowl until creamy and well combined. Add in vanilla extract, lemon extract, and lemon zest, mixing to infuse that fresh citrus flavor throughout.

Step 10: Sweeten and Adjust Frosting

Gradually incorporate the sifted powdered sugar, beating well after each addition until the frosting becomes smooth and fluffy. If the frosting feels too thick, add 1-2 tablespoons of lemon juice to reach your perfect spreading consistency. For a gentle lemon tint, you can stir in yellow food coloring here as well.

Step 11: Assemble the Cake

Place one cooled cake layer on your serving plate and spread a generous amount of frosting evenly over the top. Add the second cake layer, then frost the top and sides of the cake fully with the remaining frosting. This layering creates a beautiful, vibrant presentation bursting with luscious flavor.

Step 12: Final Touches and Serve

For an elegant finish, garnish your Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe with extra lemon zest or thin lemon slices. Slice and watch everyone’s faces light up with delight as they savor this bright, citrusy masterpiece.

How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

Garnishes

Simple garnishes like fresh lemon zest or delicate lemon slices add a lovely visual appeal and an extra pop of citrus aroma that enhances each bite. Consider a light dusting of powdered sugar or edible flowers for an elegant touch if you’re serving guests.

Side Dishes

This cake pairs beautifully with fresh berries or a dollop of whipped cream if you want to add some texture contrast. A cup of freshly brewed tea or a glass of sparkling lemonade complements the cake’s citrus notes perfectly, rounding out a delightful dessert experience.

Creative Ways to Present

Slice the cake into petite squares or even mini individual portions by cutting with cookie cutters for an adorable party presentation. Serving on bright white or glass plates lets the lemon hues shine, while adding a sprig of fresh mint can provide a gorgeous contrast both visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

If you have leftover cake, store it covered in the refrigerator in an airtight container to keep the cream cheese frosting fresh and prevent the cake from drying out. It will stay delicious for up to 4 days, as the frosting’s moisture helps maintain the cake’s tender texture.

Freezing

You can freeze the cake layers (unfrosted) by wrapping them tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw them in the refrigerator overnight before applying frosting. The complete frosted cake can also be frozen if wrapped well, and it will keep for up to 3 months.

Reheating

This cake is best served chilled or at room temperature, so reheating is usually not necessary. If you prefer a softer texture, let slices sit at room temperature for about 30 minutes before serving to take the chill off without affecting the frosting’s creaminess.

FAQs

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

Absolutely! Unsalted butter is a great substitute and will add a richer flavor. Just keep in mind that shortening helps keep the cake extra moist and tender, so the texture might be very slightly different but still wonderful.

How can I make this cake dairy-free?

For a dairy-free version, substitute the butter and cream cheese with dairy-free alternatives and use a non-dairy milk mixed with a bit of lemon juice instead of buttermilk. The texture may vary slightly, but the lemon flavor will still shine through beautifully.

Is the yellow food coloring necessary?

Nope! The yellow food coloring is purely for visual appeal. The cake will taste just as fantastic without it, but if you love that sunny lemon look, a few drops will do the trick.

Can I make cupcakes instead of a cake?

Definitely! Cupcakes bake faster (around 18-22 minutes), so keep an eye on them. The batter and frosting are perfect for cupcake-sized portions — just adjust baking times accordingly and you’ll have individual lemon delights.

What’s the best way to zest a lemon?

Using a microplane grater is the easiest and most efficient way to zest a lemon. Make sure to only grate the colorful outer layer without the bitter white pith underneath for the freshest, brightest lemon flavor.

Final Thoughts

There’s something truly magic about making and sharing this Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe. It’s a dessert that feels special yet approachable, with that perfect harmony between sweet and tangy that keeps you coming back for more. Whether it’s for a sunny afternoon treat or your next celebration, you’ll find this cake becomes a beloved staple that brightens every gathering. Now it’s your turn—grab your ingredients and enjoy every step of this wonderful baking adventure!

“`

Print