Lemon Velvet Cake with Lemon Cream Cheese Frosting

Lemon Velvet Cake with Lemon Cream Cheese Frosting – There’s something, about the tanginess of lemons that can elevate any dessert from ordinary to unforgettable. That’s what you’ll discover in this exquisite Lemon Velvet Cake with its luscious Lemon Cream Cheese Frosting. This cake is more than an indulgence; it’s a delightful journey of fluffy and moist layers perfectly complemented by a frosting that embodies creamy decadence.

this Recipe

The moment I combined the ingredients for this tantalizing cake the kitchen filled with the invigorating aroma of squeezed lemons creating an atmosphere of excitement and anticipation. It was on a Sunday afternoon when I decided to surprise my family with this delight. The outcome? Love at first bite. Even my husband, who is usually critical when it comes to desserts declared it as “perfection ” while my child’s joyful smile, adorned with a bit of frosting on their nose served as the ultimate seal of approval.

What makes this Lemon Velvet Cake with Lemon Cream Cheese Frosting truly special?

The Lemon Velvet Cake with its Lemon Cream Cheese Frosting offers an experience that awakens your taste buds, with every delicate slice. It bursts with the essence of lemon zest and juice ensuring each bite is filled with citrusy bliss.

Its unique combination of two types of flour gives it a creamy texture that’s truly unmatched. This cake is more, than a dessert; it offers an indulgent experience. No matter the occasion this versatile treat will surely steal the spotlight on your table whether you’re celebrating something or simply craving something. With its sunny appearance and irresistible taste, this cake is guaranteed to have everyone begging for another slice.

What You Need To Make This Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe?

Flourish with Flours: We start with a thoughtful blend of all-purpose and cake flours. The all-purpose flour gives structure and support, while the cake flour introduces a lightness to the cake’s body, resulting in a crumb so fine and tender, it practically melts in your mouth.

Citrus Heart: The true essence of this cake lies in its lemony soul. From the zest of fresh lemons to the inclusion of pure lemon extract, each element is carefully chosen to layer the cake with a bright, zesty flavor that’s both invigorating and comforting. The hot lemon water is our secret touch, infusing the batter with a warmth that unlocks the lemon’s aromatic potential.

Sweet Balance: The granulated sugar doesn’t just sweeten; it’s a key player in creating the perfect moisture level, while also contributing to the golden crust. It’s the dance partner to our citrus notes, leading the lemon flavors gracefully through the cake.

Fats for Richness: Vegetable oil offers a moist texture, ensuring each slice is as fresh on day two as it was on day one. The butter-flavored shortening adds a hint of richness and helps the cake maintain its structure, so you get that satisfyingly soft slice every time.

The Lift: Baking soda and baking powder are our leavening agents that breathe life into the batter, providing lift and lightness. The reaction they have with the acidic components like buttermilk and vinegar ensures our cake rises to the occasion, both literally and figuratively.

Creamy Dreamy Frosting: The frosting is more than a sweet finish; it’s an indulgent robe that envelops the cake. Room-temperature cream cheese and butter blend into a smooth, rich canvas, while the powdered sugar adds sweetness and structure. The lemon elements here echo the cake’s flavor, tying the whole dessert together with a tangy bow.

A Splash of Color: Yellow food coloring is the painter’s final stroke, turning this cake into a sun-kissed masterpiece. It’s a visual feast that promises joy even before the first bite is taken.

Steps To Make Lemon Velvet Cake with Lemon Cream Cheese Frosting:

Step 1: To get started preheat your oven to 325°F (163°C). Flour two 9-inch cake pans, with care setting the stage for your culinary masterpiece.

Step 2: In a bowl sift together both types of flour, baking soda, baking powder, and salt. This will create a powdery foundation for your cake.

Step 3: In another bowl mix together the sugar, oil, and shortening. Whisk them into a symphony. Add the eggs one at a time to enhance the richness of the mixture.

Step 4: Now it’s time to infuse your batter with the essence of lemon. Stir in the vanilla extract lemon extract and zest to release that melody into your mix.

Step 5: Next comes the alternating addition of dry ingredients and buttermilk to your sugar mixture. This creates a blend that’s both rich and smooth.

Step 6: For that touch of lemon goodness mix in hot lemon water followed by yellow food coloring.

Step 7: Gently pour this sunshine batter into your pans while giving them a little shake to release any trapped air bubbles. Bake for 25 to 30 minutes until a toothpick comes out clean, with moist crumbs—a sure sign that your cake has reached tender perfection.

Step 8: After baking the cakes let them cool in their pans until they are no longer hot, to the touch. Then transfer them onto a cooling rack so that they have room to breathe and settle.

Now let’s move on to making the frosting:

Step 9: Start by combining cream cheese and butter in a bowl. Whisk them together until they become delightfully creamy.

Step 10: Next, gently mix in the lemon extracts and zest. Each spoonful invites the lemon flavor to embrace the cream cheese mixture.

Step 11: Slowly blend in sugar until you achieve a creamy consistency. If you prefer a looser texture have some lemon juice to add.

Step 12: To give your frosting a touch of beauty add a drop of food coloring and watch as it takes on the hues of a lemon grove at sunrise.

Step 13: Once your cake layers have completely cooled down generously spread them with your lemon cream cheese frosting. With each stroke of your spatula seal in all those flavors.

Step 14: Finally garnish, with a sprinkle of lemon zest – it’s the finishing touch that crowns your Lemon Velvet Cake.

Tip:

For your cake to have a texture and your frosting to be irresistibly smooth it’s essential to ensure that all your ingredients are, at room temperature before you start. This includes eggs, buttermilk, cream cheese, and butter. When the ingredients are at room temperature they blend together effortlessly eliminating the risk of a batter or frosting. This simple trick is the key, to achieving a cake with an even crumb and a frosting that spreads like a dream. You can count on professional quality results in every slice.

Frequently Asked Questions:

Can I make this cake without the food coloring?

Sure! You can definitely make this cake without using food coloring. The food coloring is mainly, for aesthetics. Doesn’t affect the lemon flavor that really stands out regardless of whether you add color or not.

What if I don’t have cake flour?

What if you don’t have cake flour? No worries! While cake flour is recommended for the texture you can use all-purpose flour as a substitute with an adjustment; for every cup of cake flour just replace 2 tablespoons of it with cornstarch.

Can the frosting be made in advance?

Absolutely! You can make the frosting, in advance. Store it in the refrigerator. Just remember to bring it to room temperature and stir it before frosting the cake. This will ensure that the frosting has a spreadable consistency.

5 from 3 votes

Lemon Velvet Cake with Lemon Cream Cheese Frosting

Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 58 minutes mins

Indulge, in an adventure with our Lemon Velvet Cake, where the refreshing tang of lemon perfectly complements the velvety richness. Every bite is a symphony of flavors as the essence of grated lemon zest intertwines with the creamy decadence of cream cheese all encased in a delicate crumb that's light and fluffy. This cake isn't just your dessert; it's a lively celebration, on your plate promising to captivate your taste buds and add a sunny glow to your table with its irresistible charm.

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12 Servings

Ingredients

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Cake:

• 1½ c all-purpose flour
• 1 c cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1¾ c granulated sugar
• ¾ c vegetable oil
• ¼ c butter-flavored shortening
• 2 eggs
• 1-2 tsp pure vanilla extract
• 1 tbsp pure lemon extract
• 1 heaping tsp lemon zest (from 1-2 lemons)
• 1 c buttermilk
• ½ tsp white distilled vinegar
• ⅓ c hot lemon water (hot water mixed with 2 tbsp fresh lemon juice)
• 4-6 drops yellow food coloring

Lemon Cream Cheese Frosting:

• 2 8 oz packages cream cheese, room temperature
• 8 tbsp unsalted butter room temperature
• 1½ tsp pure vanilla extract
• 1½ tsp pure lemon extract
• 1½ heaping tsp lemon zest (from 2 lemons)
• 4-5 c powdered sugar sifted
• 1-2 tsp lemon juice (if needed)
• 4-5 drops yellow food coloring

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Instructions

 

Cake Recipe:

1. Preheat the oven to 325°F (163°C) and grease/flour two 9-inch cake pans.
2. In a bowl sift together all-purpose flour, cake flour, baking soda, baking powder and salt. Set this mixture aside.
3. In a bowl whisk together sugar, oil and shortening until well combined.
4. Add the eggs one at a time, to the sugar mixture, followed by vanilla and lemon extracts along with lemon zest.
5. Gradually mix in the ingredients from step 2 and buttermilk into the sugar mixture.
6. Prepare a combination of vinegar and hot lemon water separately and fold it into the batter along with yellow food coloring.
7. Divide the batter evenly between the pans, tap them lightly to remove any trapped air bubbles and bake for 25 to 30 minutes or until a toothpick comes out with moist crumbs when inserted into the center of each cake layer.
8. Allow the cakes to cool in their pans for some time before transferring them onto a cooling rack to cool fully.

Frosting Recipe:

1. In another bowl beat cream cheese and butter together until smooth and creamy.
2. Incorporate vanilla extract, lemon extract and lemon zest into this mixture while continuing to beat it.
3. Gradually add sugar while beating until you achieve a creamy consistency for your frosting; adjust its thickness if needed by adding some lemon juice as required.
4. Mix in food coloring to give your frosting its desired color hue.
5. Chill the frosting briefly so it sets slightly but remains spreadable; stir it gently again before using it as this will help improve its consistency if needed.
6. Frost your cooled cakes with this frosting; optionally garnish them with additional lemon zest, for added visual appeal.

Notes

For a delightful twist on this Lemon Velvet Cake that caters to those avoiding gluten, you can easily transform this recipe into a gluten-free wonder. Swap out the all-purpose and cake flours for your favorite gluten-free flour blend - one that includes xanthan gum works best to mimic the structure that gluten typically provides. Remember to spoon and level the flour carefully, as gluten-free blends can be denser.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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