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Lemon Velvet Cake

Lemon Velvet Cake That Celebrates Sunshine in Every Bite

This Lemon Velvet Cake is a nostalgic dessert filled with zesty lemon flavors, featuring a creamy lemon cream cheese frosting that brings sunshine into every bite.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can swap with gluten-free flour if needed.
  • 1 cup Cake Flour Can be replaced with more all-purpose flour.
  • 1 tsp Baking Soda Ensure it’s fresh for optimal results.
  • 1 tsp Baking Powder Essential for that airy feel.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Granulated Sugar Consider using coconut sugar for less refined option.
  • 1/2 cup Vegetable Oil Melted coconut oil is a lovely alternative.
  • 1/2 cup Butter-Flavored Shortening Using butter gives a more traditional flavor.
  • 3 large Eggs Ensure they are at room temperature.
  • 1 tsp Vanilla Extract Pure extract is highly recommended.
  • 1 tsp Lemon Extract Optional for extra flavor.
  • 1 tbsp Lemon Zest Infuses fresh lemon flavor.
  • 1 cup Buttermilk Mix milk with vinegar or lemon juice as a substitute.
  • 1 tbsp White Vinegar Works with baking soda for leavening.
  • 1 cup Hot Lemon Water Activates flavors.
  • 1/4 cup Lemon Juice Essential for brightness.
  • 1 tbsp Yellow Food Coloring Optional.
For the Lemon Cream Cheese Frosting
  • 8 oz Cream Cheese Let it soften for easy mixing.
  • 1/2 cup Unsalted Butter Room temperature helps it blend.
  • 4 cups Powdered Sugar Adjust to your preferred sweetness.
  • 2 tbsp Lemon Juice Highly recommended for brightness.
  • 1 tbsp Lemon Zest Optional but recommended.
  • 1 tbsp Yellow Food Coloring Optional.

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • cake pans
  • mixer
  • Wire Rack

Method
 

Step-by-Step Instructions for Lemon Velvet Cake
  1. Preheat your oven to 325°F (163°C). Grease and flour two 9-inch cake pans.
  2. In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt until mixed.
  3. In a large mixing bowl, beat together sugar, vegetable oil, shortening, eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy (about 3-5 minutes).
  4. Gradually add the dry mixture to the wet mixture, alternating with buttermilk, until just combined.
  5. In a small bowl, combine vinegar and hot lemon water, then stir it into the batter along with yellow food coloring if using.
  6. Evenly divide the batter between the prepared pans and bake for 25-30 minutes.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating cream cheese and unsalted butter until fluffy. Gradually mix in powdered sugar and add lemon juice and zest.
  9. Once cooled, frost the first layer, add the second layer, and frost the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 26gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor, and ensure to cool the cake completely before frosting.

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