A tender and moist lemon-infused cake layered with a tangy lemon cream cheese frosting! This delightful dessert bursts with fresh citrus flavor, making it perfect for springtime gatherings or any occasion that calls for a touch of sunshine.
Why You’ll Love This Recipe
- Ultra-moist texture – Buttermilk and oil keep this cake incredibly soft and tender.
- Bright citrus flavor – A perfect balance of sweet and tangy from fresh lemon zest and juice.
- Luscious cream cheese frosting – Smooth, creamy, and packed with lemony goodness.
- Beautiful presentation – A vibrant, sunshine-yellow cake that looks as good as it tastes.
- Great for any occasion – Ideal for birthdays, brunches, or spring and summer celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Cake flour
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Vegetable oil
- Butter-flavored shortening
- Large eggs
- Pure vanilla extract
- Pure lemon extract
- Lemon zest
- Buttermilk
- White distilled vinegar
- Hot water mixed with fresh lemon juice
- Yellow food coloring (optional)
For the Lemon Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Pure vanilla extract
- Pure lemon extract
- Lemon zest
- Powdered sugar, sifted
- Lemon juice (if needed)
- Yellow food coloring (optional)
Directions
1. Prepare the Cake Layers
- Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the granulated sugar, vegetable oil, and butter-flavored shortening until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon extract, and lemon zest.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the white vinegar and the hot lemon water mixture until the batter is smooth. If desired, add yellow food coloring for a light lemony hue.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Lemon Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and unsalted butter until creamy and well combined.
- Add the vanilla extract, lemon extract, and lemon zest, mixing until incorporated.
- Gradually add the sifted powdered sugar, one cup at a time, beating until smooth and fluffy.
- If the frosting is too thick, add lemon juice, one teaspoon at a time, until the desired consistency is reached.
- If desired, add yellow food coloring for a pale lemon tint.
3. Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a generous amount of lemon cream cheese frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with additional lemon zest or thin lemon slices, if desired.
- Slice and serve this refreshing lemon velvet cake to delighted guests!
Servings and Timing
- Servings: 12
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Calories: Approximately 550 kcal per serving
Variations
- Lemon Coconut Cake: Add shredded coconut to the batter or sprinkle toasted coconut on top of the frosting.
- Berry Lemon Cake: Layer fresh raspberries or blueberries between the cake layers.
- Lemon Poppy Seed Cake: Stir 2 tablespoons of poppy seeds into the batter for extra texture.
- Extra Tangy Frosting: Add more lemon juice for an even stronger citrus flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of regular flour.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: Let the cake sit at room temperature for 10-15 minutes before serving for the best texture.
FAQs
1. Can I use only all-purpose flour instead of cake flour?
Yes, but replacing some flour with cake flour helps create a lighter texture.
2. How do I prevent my cake from drying out?
Do not overbake, and store it properly wrapped to retain moisture.
3. What can I use instead of butter-flavored shortening?
Regular unsalted butter works, but shortening helps create a fluffier texture.
4. Can I make this cake ahead of time?
Yes! Bake the layers a day ahead and frost before serving for the freshest taste.
5. Do I have to use food coloring?
No, it’s optional. The cake will still have a beautiful natural yellow hue from the lemon zest.
6. Can I make cupcakes with this recipe?
Yes! Adjust the baking time to 18-22 minutes for cupcakes.
7. What type of lemons work best for this recipe?
Fresh, organic lemons are best for zesting and juicing.
8. Can I use store-bought frosting instead?
Yes, but homemade lemon cream cheese frosting gives the best flavor and texture.
9. Can I make this cake dairy-free?
Yes! Use dairy-free yogurt instead of buttermilk and dairy-free cream cheese for the frosting.
10. How do I get smooth frosting?
Sift the powdered sugar before adding it, and beat the frosting well until fluffy.
Conclusion
Lemon velvet cake with lemon cream cheese frosting is the ultimate citrus-infused dessert that brings brightness and elegance to any occasion. With its soft, velvety texture and perfectly tangy frosting, this cake is sure to impress lemon lovers everywhere. Whether for a spring brunch, birthday, or afternoon treat, this cake is a slice of sunshine in every bite!
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Lemon Velvet Cake with Lemon Cream Cheese Frosting
This Lemon Velvet Cake is a soft, ultra-moist citrus cake infused with fresh lemon zest and juice, layered with a tangy lemon cream cheese frosting. Perfect for spring gatherings, birthdays, or any occasion, this bright and flavorful dessert delivers a smooth, velvety texture with just the right balance of sweet and tart.
- Total Time: 1 hour
- Yield: 12 servings
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- ½ cup butter-flavored shortening (or unsalted butter)
- 4 large eggs
- 1 ½ tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1 tbsp lemon zest
- 1 cup buttermilk
- 1 tbsp white distilled vinegar
- ¼ cup hot water mixed with 2 tbsp fresh lemon juice
- Yellow food coloring (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1 tbsp lemon zest
- 4 cups powdered sugar, sifted
- 1–2 tbsp lemon juice (if needed, for consistency)
- Yellow food coloring (optional)
Instructions
1. Prepare the Cake Layers:
- Preheat oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together granulated sugar, vegetable oil, and butter-flavored shortening until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, lemon extract, and lemon zest.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Stir in white vinegar and hot lemon water until the batter is smooth. If desired, add yellow food coloring for a vibrant lemon hue.
- Divide the batter evenly between the prepared cake pans.
2. Bake the Cake:
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Lemon Cream Cheese Frosting:
- In a large mixing bowl, beat cream cheese and butter until creamy and well combined.
- Add vanilla extract, lemon extract, and lemon zest, mixing until incorporated.
- Gradually add sifted powdered sugar, one cup at a time, beating until smooth and fluffy.
- If frosting is too thick, add 1-2 tbsp lemon juice until the desired consistency is reached.
- If desired, mix in yellow food coloring for a light lemon tint.
4. Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous amount of lemon cream cheese frosting over the top.
- Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.
- Garnish with extra lemon zest or thin lemon slices, if desired.
5. Serve and Enjoy:
- Slice and serve this bright, citrusy cake to delighted guests!
Notes
- Flour Tip: Cake flour helps create a lighter texture, but you can use only all-purpose flour if needed.
- Moisture Tip: Do not overbake to keep the cake tender and moist.
- Make-Ahead Option: Bake cake layers a day ahead and frost before serving.
- Storage:
- Refrigerate for up to 5 days.
- Freeze slices for up to 2 months (thaw in fridge before serving).
- Best Lemons: Use fresh, organic lemons for the best zest and juice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
