Lemon Velvet Cake with Lemon Cream Cheese Frosting
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightfully soft, citrus-infused cake that pairs beautifully with a tangy and creamy frosting. Perfect for any occasion, this cake is sure to impress with its vibrant flavor and luxurious texture.
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.