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Lemon Velvet Cake

Lemon Velvet Cake That Will Brighten Your Day

This Lemon Velvet Cake is a delightful dessert with a zesty flavor and feather-light texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure for the cake; substitute with cake flour for an even lighter touch.
  • 1 cup cake flour Contributes to a fluffy texture.
  • 1 teaspoon baking soda Essential leavening agent.
  • 1 teaspoon baking powder Essential leavening agent.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 cup granulated sugar Sweetens the cake.
  • 1/2 cup vegetable oil Adds moisture.
  • 1/2 cup butter-flavored shortening Provides a light and buttery taste.
  • 3 large eggs Binds the ingredients.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon lemon extract Intensifies lemon flavor.
  • 2 teaspoons lemon zest Infuses vibrant citrus notes.
  • 1 cup buttermilk Imparts moisture.
  • 1 teaspoon white vinegar Works with baking soda.
  • 1/2 cup hot lemon water Helps dissolve batter.
  • 1/4 cup lemon juice Fresh juice amplifies flavor.
  • 1 drop yellow food coloring Optional for brightening appearance.
For the Frosting
  • 8 ounces cream cheese Forms the creamy base of the frosting.
  • 1/2 cup unsalted butter Adds richness.
  • 1 teaspoon vanilla extract Enhances frosting’s flavor.
  • 1 teaspoon lemon zest Imparts fresh flavor to the frosting.
  • 3 cups powdered sugar Sweetens and thickens frosting.

Equipment

  • 9-inch Round Cake Pans
  • Mixing Bowls
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions for Lemon Velvet Cake
  1. Preheat your oven to 325°F (160°C). Grease two 9-inch round cake pans with butter or cooking spray and dust with flour.
  2. In a large mixing bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt.
  3. In a separate bowl, beat together granulated sugar, vegetable oil, and butter-flavored shortening. Add eggs, vanilla extract, lemon extract, and lemon zest. Mix until fluffy.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
  5. Mix white vinegar with hot lemon water and stir into the batter. Add yellow food coloring if desired.
  6. Pour the batter into prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
  8. Beat cream cheese and unsalted butter until creamy, then gradually add powdered sugar, vanilla extract, and lemon zest.
  9. Once cooled, frost the first cake layer, add the second layer, and frost the top and sides. Garnish with lemon slices if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Allow all ingredients to reach room temperature before mixing for best results. Avoid overmixing the batter to maintain a fluffy texture.

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