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Lemon Velvet Cake with Lemon Cream Cheese Frosting

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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:

  1. Preheat oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat together granulated sugar, vegetable oil, and butter-flavored shortening until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, lemon extract, and lemon zest.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Stir in white vinegar and hot lemon water until the batter is smooth. If desired, add yellow food coloring for a vibrant lemon hue.
  7. Divide the batter evenly between the prepared cake pans.

2. Bake the Cake:

  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. 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:

  1. In a large mixing bowl, beat cream cheese and butter until creamy and well combined.
  2. Add vanilla extract, lemon extract, and lemon zest, mixing until incorporated.
  3. Gradually add sifted powdered sugar, one cup at a time, beating until smooth and fluffy.
  4. If frosting is too thick, add 1-2 tbsp lemon juice until the desired consistency is reached.
  5. If desired, mix in yellow food coloring for a light lemon tint.

4. Assemble the Cake:

  1. Place one cooled cake layer on a serving plate. Spread a generous amount of lemon cream cheese frosting over the top.
  2. Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.
  3. Garnish with extra lemon zest or thin lemon slices, if desired.

5. Serve and Enjoy:

  1. 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.
  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://sophiasplate.com/lemon-velvet-cake-with-lemon-cream-cheese-frosting/