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Lemon Velvet Cake with Lemon Cream Cheese Frosting

Lemon Velvet Cake with Creamy Lemon Cream Cheese Frosting

A delightful Lemon Velvet Cake with Lemon Cream Cheese Frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-Purpose Flour Can replace with gluten-free flour.
  • 1 cup Cake Flour Do not substitute for all-purpose.
  • 1 teaspoon Baking Soda Ensure it’s fresh.
  • 1 teaspoon Baking Powder Check expiration.
  • 1/2 teaspoon Salt A pinch enhances sweetness.
  • 1 1/2 cups Granulated Sugar Can mix half with coconut sugar.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1/2 cup Butter-Flavored Shortening Use more butter for buttery flavor.
  • 3 Eggs Use flax eggs for vegan option.
  • 1 teaspoon Vanilla Extract Pure extract is preferred.
  • 1 teaspoon Lemon Extract Ensure it’s natural.
  • 2 tablespoons Lemon Zest Use organic lemons.
  • 1 cup Buttermilk Substitute with milk and lemon juice.
  • 1 tablespoon White Vinegar Can use lemon juice.
  • 1/2 cup Hot Lemon Water Mix fresh lemon juice with hot water.
  • 1/2 cup Lemon Juice Always use fresh juice.
  • 1 drop Food Coloring Optional.
Frosting Ingredients
  • 8 oz Cream Cheese Let soften.
  • 1/2 cup Unsalted Butter Use softened butter.
  • 3 cups Powdered Sugar Sift before using.
  • 1 tablespoon Lemon Zest Adds vibrant flavor.
  • 1 teaspoon Vanilla Extract Use pure extract.
  • 1 teaspoon Lemon Extract Natural extract is best.

Equipment

  • Mixing Bowls
  • Electric mixer
  • 9-inch round cake pans
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Preparing the Cake
  1. Preheat your oven to 325°F (163°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
  2. In a medium mixing bowl, combine the all-purpose flour, cake flour, baking soda, baking powder, and salt. Whisk these together.
  3. In a large mixing bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy, about 3-5 minutes.
  4. Gradually add the flour mixture to the wet ingredients while alternating with the buttermilk.
  5. In a separate bowl, mix together the white vinegar and hot lemon water, then carefully fold into your batter.
  6. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes.
  7. Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then, turn the cakes out onto a wire rack.
Making the Frosting
  1. In a mixing bowl, beat the softened cream cheese and unsalted butter together until fluffy and smooth, about 3-4 minutes.
  2. Gradually add in the powdered sugar, then mix in the vanilla extract, lemon extract, and lemon zest until blended.
Assembling the Cake
  1. Once your cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of the frosting on top, then place the second layer on top.
  2. Frost the top and sides of the cake with the remaining frosting.
  3. Garnish with slices of lemon or fresh berries if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg

Notes

Let cakes cool completely before frosting to prevent melting.

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