Description
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a bright, citrusy dessert perfect for celebrations or any occasion that calls for a moist, tender cake with a tangy, creamy frosting. Featuring a rich lemon flavor enhanced by lemon zest, extracts, and a touch of lemon juice in both the cake and frosting, this cake delivers a delightful balance of sweetness and tartness with a beautiful yellow hue. The velvet texture comes from the combination of cake flour and all-purpose flour, along with the use of buttermilk and vinegar, ensuring a soft crumb. The cream cheese frosting is luscious and smooth, making this cake an irresistible treat for lemon lovers.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- ½ cup butter-flavored shortening or unsalted butter
- 4 large eggs
- 1 ½ tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1 tbsp lemon zest
- 1 cup buttermilk
- 1 tbsp white distilled vinegar
- ¼ cup hot water mixed with 2 tbsp fresh lemon juice
- Yellow food coloring (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1 tbsp lemon zest
- 4 cups powdered sugar, sifted
- 1-2 tbsp lemon juice (if needed, for consistency)
- Yellow food coloring (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside this dry mixture.
- Cream Wet Ingredients: In a large mixing bowl, beat granulated sugar, vegetable oil, and butter-flavored shortening until the mixture is light and fluffy, providing a good base for the batter.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition for proper incorporation. Mix in the vanilla extract, lemon extract, and lemon zest to infuse flavor.
- Combine Dry and Wet Mixtures: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Vinegar and Lemon Water: Stir in the white distilled vinegar and the hot water mixed with fresh lemon juice. Incorporate fully until the batter is smooth. Optionally, add yellow food coloring to enhance the lemon color.
- Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops for an even bake.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes to firm up, then carefully transfer them to wire racks to cool completely before frosting.
- Prepare Frosting Base: In a large mixing bowl, beat the softened cream cheese and unsalted butter until creamy and well combined, ensuring a smooth base for the frosting.
- Add Extracts and Zest: Mix in the vanilla extract, lemon extract, and lemon zest until they are fully incorporated, adding brightness to the frosting.
- Add Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
- Adjust Consistency: If the frosting is too thick, add 1-2 tablespoons of lemon juice to reach the desired spreadable consistency.
- Add Color (Optional): For a light lemon tint, beat in yellow food coloring if desired.
- Assemble Cake Layer One: Place one cooled cake layer on a serving plate and spread a generous amount of lemon cream cheese frosting evenly over the top.
- Add Second Layer and Frost: Place the second cake layer on top of the frosted layer. Then frost the top and sides of the entire cake with the remaining frosting for a smooth finish.
- Garnish: Garnish the frosted cake with extra lemon zest or thin slices of lemon for a decorative and fresh touch.
- Serve: Slice the cake and serve to enjoy the bright and zesty flavors with your guests.
Notes
- Using cake flour contributes to a softer texture in the cake.
- Butter-flavored shortening can be substituted with unsalted butter for a richer flavor.
- Ensure all ingredients are at room temperature for best mixing results.
- Add food coloring sparingly to achieve the desired hue without overpowering taste.
- Store leftover cake in the refrigerator due to the cream cheese frosting and bring to room temperature before serving.
- You can substitute buttermilk with a mixture of milk and 1 tablespoon vinegar or lemon juice if buttermilk is unavailable.
