Introduction
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a luscious and tangy dessert that offers a perfect balance of citrus brightness and creamy decadence. This cake is known for its ultra-soft texture, rich lemon flavor, and velvety crumb, making it a favorite for celebrations, afternoon teas, and indulgent treats. The pairing of the delicate cake with the smooth and zesty frosting creates an unforgettable dessert experience, appealing to both lemon lovers and cake aficionados alike. Whether served as a show-stopping centerpiece for a special occasion or simply enjoyed as a sweet pick-me-up, this Lemon Velvet Cake is guaranteed to impress.
The History of Lemon Velvet Cake
The origins of velvet cakes trace back to the Victorian era when bakers experimented with acidic ingredients to create cakes with a softer, finer crumb. The most famous of these cakes is the red velvet cake, which uses cocoa and buttermilk to achieve its signature texture. Over time, variations of velvet cakes emerged, including lemon velvet cake, which replaces cocoa with fresh lemon zest and juice for a refreshing citrus twist. The lemon cream cheese frosting became a popular accompaniment, adding a tangy richness that enhances the cake’s flavor. Today, Lemon Velvet Cake is a beloved dessert in bakeries and homes worldwide, cherished for its light yet luxurious texture and bright citrus taste.
Ingredients Breakdown
The key to an exceptional Lemon Velvet Cake lies in its carefully chosen ingredients. Flour: Cake flour is preferred over all-purpose flour as it has a lower protein content, resulting in a softer crumb. Sugar: Granulated sugar provides sweetness while helping to maintain moisture in the cake. Eggs: Provide structure and stability, ensuring the cake holds its shape while remaining tender. Butter and Oil: The combination of butter for flavor and oil for moisture ensures a delicate texture. Buttermilk: Its acidity helps break down gluten, contributing to the cake’s signature velvety texture. Baking Powder and Baking Soda: Leavening agents that create a light and airy cake. Lemon Juice and Zest: Fresh lemons are essential for an authentic, vibrant citrus flavor. Vanilla Extract: Adds depth to the flavor profile, complementing the lemon’s tartness. Salt: Enhances all the flavors, ensuring a well-balanced taste. Cream Cheese: The base of the frosting, providing a tangy and creamy contrast to the cake. Powdered Sugar: Sweetens the frosting while maintaining a smooth consistency. Heavy Cream: Helps to create a light and fluffy frosting texture.
Step-by-Step Recipe
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a large bowl, beat butter, oil, and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the fresh lemon juice. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. To make the frosting, beat softened cream cheese and butter together until creamy. Gradually add powdered sugar, mixing well after each addition. Stir in fresh lemon juice and heavy cream, beating until smooth and fluffy. Frost the cooled cake layers, spreading an even layer of frosting between each layer and covering the top and sides of the cake. Chill the cake for at least 30 minutes before slicing to allow the flavors to meld.
Tips for the Perfect Lemon Velvet Cake
Use room temperature ingredients to ensure even mixing and a consistent texture. Do not overmix the batter, as this can lead to a dense cake. Always use fresh lemon juice and zest for the best flavor. Allow the cake to cool completely before frosting to prevent the frosting from melting. For extra moisture, brush a light lemon syrup over the cake layers before frosting. Chill the frosted cake for a few hours before serving for the best texture and flavor.
Variations and Customizations
For a more intense citrus flavor, add a touch of orange zest or a few drops of lemon extract. Make a layered cake by adding a lemon curd filling between the cake layers. Use a different frosting such as a whipped cream frosting for a lighter version. Turn the cake into cupcakes by dividing the batter into muffin tins and adjusting the baking time accordingly. Add blueberries or raspberries to the batter for a fruity twist. Substitute part of the buttermilk with Greek yogurt for added richness.
Health Considerations and Nutritional Value
While Lemon Velvet Cake is an indulgent treat, it can be enjoyed in moderation. Lemons are rich in vitamin C, providing some antioxidant benefits. Using cake flour results in a lower-gluten cake, making it easier to digest. The cake contains dairy and sugar, so those with dietary restrictions may consider substitutions such as dairy-free butter, coconut sugar, or almond flour. Portion control is key to enjoying this dessert without overconsumption of sugar and fats.
FAQ
Can I make this cake ahead of time? Yes, the cake layers can be baked in advance and stored in an airtight container for up to two days before frosting. Can I freeze Lemon Velvet Cake? Yes, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to three months. Thaw before frosting and serving. What can I use instead of buttermilk? A mixture of milk and lemon juice or vinegar can be used as a buttermilk substitute. How can I prevent my cake from being dry? Be sure not to overbake the cake and store it properly to retain moisture.
Lemon Velvet Cake with Lemon Cream Cheese Frosting
Ingredients
Cake Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- ¼ cup butter-flavored shortening
- 2 eggs
- 1-2 teaspoons pure vanilla extract
- 1 tablespoon pure lemon extract
- 1 heaping teaspoon lemon zest from 1-2 lemons
- 1 cup buttermilk
- ½ teaspoon white distilled vinegar
- ⅓ cup hot lemon water hot water mixed with 2 tablespoons fresh lemon juice
- 4-6 drops yellow food coloring
Lemon Cream Cheese Frosting:
- 2 8 oz packages cream cheese, room temperature
- 8 tablespoons unsalted butter room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons pure lemon extract
- 1 ½ heaping teaspoons lemon zest from 2 lemons
- 4-5 cups sifted powdered sugar
- 1-2 teaspoons lemon juice if needed
- 4-5 drops yellow food coloring
Instructions
- Preheat the oven to 325°F. Grease and flour two 9-inch dark cake pans thoroughly. Set aside.
- In a large bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In another large bowl, mix together sugar, vegetable oil, and butter-flavored shortening.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon extract, and lemon zest.
- Gradually incorporate the dry ingredients into the wet ingredients, alternating with buttermilk.
- In a separate small bowl, mix distilled vinegar and hot lemon water, then add it to the batter.
- Stir in yellow food coloring until the desired shade is achieved.
- Evenly divide the batter between the prepared cake pans and gently tap them to release air bubbles.
- Bake for 25-30 minutes, checking at the 25-minute mark and adjusting the time if necessary. (See note.)
- When a toothpick inserted into the center comes out with moist crumbs, remove cakes from the oven.
- Let the cakes rest in the pans until they are cool enough to handle. They will continue cooking slightly as they cool.
- Once fully cooled, carefully remove cakes from the pans and transfer them to a cooling rack to cool completely.
- Lemon Cream Cheese Frosting
- In a large bowl, mix together cream cheese and butter until smooth.
- Stir in vanilla extract, lemon extract, and lemon zest.
- Gradually add powdered sugar, mixing until the frosting is creamy. If needed, add lemon juice to thin it out.
- Mix in yellow food coloring, if using.
- Refrigerate the frosting to allow it to firm up slightly before frosting the cake.
- Stir until creamy and spreadable, then frost the cooled cakes.
- Garnish with additional lemon zest, if desired.