Description
This luscious Lemon Velvet Cake is a perfect blend of tangy lemon flavor and smooth, creamy texture. Made with a soft cake base infused with fresh lemon zest and lemon extract, it’s layered with a rich cream cheese frosting enhanced with lemon juice and zest. Ideal for celebrations or a refreshing dessert, this cake offers a delightful lemony twist to the classic velvet cake.
Ingredients
Scale
Cake Ingredients
- 3 cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups sugar
- â…” cup vegetable oil
- â…“ cup shortening (or softened butter)
- 1 Tablespoon lemon zest
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups buttermilk
Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 4 ounces unsalted butter (room temperature, one stick)
- 2 ¾ cups powdered sugar
- 2 Tablespoons lemon juice
- Zest from one lemon (about 1 Tablespoon)
- 1 teaspoon clear vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cake layers.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Wet Ingredients: Using another large bowl or a stand mixer, beat together the vegetable oil, shortening (or softened butter), sugar, vanilla extract, lemon extract, and lemon zest until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next.
- Combine Dry and Wet Mixtures: Slowly add the flour mixture and buttermilk alternately into the wet ingredients, mixing at medium to low speed. Mix until the batter is smooth and creamy without lumps, being careful not to overmix or whip at high speed.
- Prepare Pans: Evenly divide the batter between two 9-inch cake pans that have been lightly greased and floured, or lined with parchment paper circles.
- Bake: Place pans in the preheated oven and bake for 28 to 30 minutes. The cakes are done when they lightly spring back to the touch on top.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before frosting.
- Prepare Frosting: In a mixing bowl, beat together the room temperature cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and clear vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble Cake: Once the cakes are fully cooled, spread a layer of frosting on one cake layer, then top with the second layer. Frost the top and sides evenly with the remaining frosting.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Do not overmix the batter to maintain a tender cake crumb.
- For a more intense lemon flavor, you can add an extra teaspoon of lemon zest.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
