Lemon Velvet Cake with Lemon Cream Cheese Frosting
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.
12 Servings
Ingredients
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
Instructions
Cake Recipe:
- Preheat the oven to 325°F (163°C) and grease/flour two 9-inch cake pans.
- In a bowl sift together all-purpose flour, cake flour, baking soda, baking powder and salt. Set this mixture aside.
- In a bowl whisk together sugar, oil and shortening until well combined.
- Add the eggs one at a time, to the sugar mixture, followed by vanilla and lemon extracts along with lemon zest.
- Gradually mix in the ingredients from step 2 and buttermilk into the sugar mixture.
- Prepare a combination of vinegar and hot lemon water separately and fold it into the batter along with yellow food coloring.
- 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.
- Allow the cakes to cool in their pans for some time before transferring them onto a cooling rack to cool fully.
Frosting Recipe:
- In another bowl beat cream cheese and butter together until smooth and creamy.
- Incorporate vanilla extract, lemon extract and lemon zest into this mixture while continuing to beat it.
- 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.
- Mix in food coloring to give your frosting its desired color hue.
- 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.
- 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.