Lemon Velvet Cake is a tangy and moist dessert that combines the delicate flavor of lemon with a velvety, light cake base. Topped with a rich and creamy lemon cream cheese frosting, it’s the perfect treat for any celebration or just a sweet indulgence. Whether you’re a lemon lover or simply looking for a refreshing twist on classic cake recipes, this cake is sure to please!
In this recipe, I’ll walk you through each step, from preparing the cake batter to making the perfect lemon frosting. I promise this cake will be a crowd-pleaser every time you make it.
Why You’ll Love This Lemon Velvet Cake?
Lemon Velvet Cake is the perfect balance of zesty and sweet, making it irresistible. The cake is incredibly moist with a soft, almost melt-in-your-mouth texture, while the lemon cream cheese frosting adds the ideal tangy sweetness to each bite. Whether you’re serving it for a special occasion or enjoying a slice on a cozy afternoon, this cake will be the star of the show.
The addition of fresh lemon zest and lemon extract gives the cake its vibrant lemon flavor, while the cream cheese frosting brings a delightful richness. Together, these flavors create a cake that is both refreshing and decadent. Plus, the cake is easy to make and always looks gorgeous, so you’ll feel like a professional baker in no time!
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups (180 g), for structure.
- Cake flour: 1 cup (120 g), ensures a tender crumb.
- Baking soda: 1 teaspoon, helps the cake rise perfectly.
- Baking powder: 1 teaspoon, ensures a light texture.
- Salt: 1 teaspoon, balances the sweetness.
- Granulated sugar: 1 ¾ cups (350 g), adds sweetness.
- Vegetable oil: ¾ cup (180 ml), keeps the cake moist.
- Butter-flavored shortening: ¼ cup (60 g), for richness.
- Eggs: 2 large, room temperature for even mixing.
- Pure vanilla extract: 1-2 teaspoons, adds flavor depth.
- Pure lemon extract: 1 tablespoon, intensifies the lemon flavor.
- Lemon zest: 1 heaping teaspoon (from 1-2 lemons), for fresh citrus flavor.
- Buttermilk: 1 cup (240 ml), brings moisture and a slight tang.
- White distilled vinegar: ½ teaspoon, activates the baking soda for fluffiness.
- Hot lemon water: ⅓ cup (80 ml), hot water mixed with 2 tablespoons fresh lemon juice, enhances the flavor.
- Yellow food coloring: 4-6 drops (optional), for a vibrant cake color.
For the Frosting:
- Cream cheese: 2 (8 oz) packages, softened, for a smooth frosting texture.
- Unsalted butter: 8 tablespoons (115 g), softened for easy mixing.
- Pure vanilla extract: 1 ½ teaspoons, for a rich flavor.
- Pure lemon extract: 1 ½ teaspoons, complements the cake’s lemon flavor.
- Lemon zest: 1 ½ teaspoons (from 2 lemons), adds an extra citrus punch.
- Powdered sugar: 4-5 cups (500-625 g), sifted, for the perfect frosting consistency.
- Lemon juice: 1-2 teaspoons (optional), to adjust frosting consistency.
- Yellow food coloring: 4-5 drops (optional), to match the cake’s color.
Recommended Tools:
- Round cake pans: 2 (9-inch) dark cake pans for even baking.
- Mixing bowls: A few sizes for both wet and dry ingredients.
- Electric mixer: For smooth cake batter and fluffy frosting.
- Cooling rack: Essential for letting the cake cool evenly after baking.
How to Make Lemon Velvet Cake
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 325°F (163°C). Grease and flour two 9-inch cake pans thoroughly to ensure your cake layers come out effortlessly. For extra assurance, line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. This step ensures the dry ingredients are evenly distributed and prevents clumps in the batter. Set this bowl aside.
Step 3: Combine Wet Ingredients
In another large bowl, whisk together the granulated sugar, vegetable oil, and butter-flavored shortening until smooth. Add the eggs, one at a time, mixing well after each addition. Next, stir in the vanilla extract, lemon extract, and lemon zest.
Step 4: Incorporate Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients for a perfectly balanced batter. This technique prevents overmixing, which can make the cake dense.
Step 5: Add Lemon Water and Color
In a small bowl, combine the hot water with fresh lemon juice to create a flavorful lemon water mixture. Stir this into the batter, followed by the yellow food coloring. Adjust the coloring to your desired shade of yellow for a vibrant appearance.
Step 6: Bake the Cake
Evenly divide the batter between the prepared cake pans. Gently shake each pan to release any trapped air bubbles. Bake for 25-30 minutes, checking at the 25-minute mark. Insert a toothpick into the center of each cake; if it comes out with a few moist crumbs, the cakes are ready.
Step 7: Cool the Cake
Allow the cakes to cool in their pans until the pans are cool enough to handle. Then, carefully transfer the cakes to a wire rack to cool completely. Cooling the cakes thoroughly ensures a perfect texture and makes them easier to frost.
How to Make Lemon Cream Cheese Frosting
Step 1: Combine the Base Ingredients
In a large mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy. This step creates a luscious base for the frosting. Use an electric mixer on medium speed to ensure a fluffy texture.
Step 2: Add Flavor and Zest
Mix in the vanilla extract, lemon extract, and lemon zest. These ingredients are the heart of the frosting’s flavor, adding a refreshing citrusy tang that complements the cake perfectly.
Step 3: Incorporate the Powdered Sugar
Gradually sift and add the powdered sugar, one cup at a time, mixing on low speed after each addition. This prevents a sugar cloud in your kitchen and ensures the frosting stays silky smooth. Once all the sugar is incorporated, increase the mixer speed to medium-high and beat until the frosting is fluffy and holds its shape.
Step 4: Adjust Consistency
If the frosting is too thick, add lemon juice a teaspoon at a time until it reaches your desired consistency. For added vibrancy, stir in yellow food coloring, a drop at a time, until it matches the cheerful hue of your cake.
Step 5: Chill the Frosting
Place the frosting in the refrigerator for about 15-20 minutes. This step helps firm up the frosting, making it easier to spread evenly on the cake layers.
How to Assemble and Decorate the Lemon Velvet Cake
Step 1: Level the Cake Layers
Before you begin assembling, ensure your cake layers are completely cool. If needed, use a serrated knife to level the tops of the layers for a smooth, even surface. This step helps the cake stack perfectly and prevents it from tilting.
Step 2: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of the chilled lemon cream cheese frosting over the top, using an offset spatula for even coverage.
- Gently place the second cake layer on top of the frosted layer, ensuring it is centered. Spread another thick layer of frosting over the top and along the sides of the cake.
Step 3: Smooth or Swirl the Frosting
For a clean, polished look, smooth the frosting with an icing scraper or offset spatula. If you prefer a more rustic appearance, create decorative swirls using the back of a spoon or a spatula.
Step 4: Add Garnishes
Garnish the cake with additional lemon zest, edible flowers, or thin lemon slices for a decorative touch. These garnishes add visual appeal and highlight the cake’s vibrant, citrusy flavor.
Step 5: Chill Before Serving
Place the decorated cake in the refrigerator for at least 30 minutes to allow the frosting to set. Serve the cake at room temperature for the best flavor and texture.
Storage Tips for Lemon Velvet Cake
Room Temperature
If you plan to enjoy the cake within a day or two, store it in an airtight container at room temperature. However, if your kitchen is warm, refrigeration is recommended to keep the frosting from becoming too soft.
Refrigerator
To extend the cake’s freshness, cover it tightly and refrigerate it for up to 5 days. Bring it to room temperature before serving to ensure the frosting is creamy and the cake is tender.
Freezer
For longer storage, slice the cake into individual portions, wrap each slice tightly in plastic wrap, and place them in an airtight container or freezer-safe bag. The cake will stay fresh in the freezer for up to 3 months. Thaw slices in the refrigerator overnight or at room temperature for a quick treat.
Conclusion
The Lemon Velvet Cake with Lemon Cream Cheese Frosting is a celebration of citrus in every bite. Its velvety texture, zesty flavor, and creamy frosting make it the ultimate dessert for any occasion. From the vibrant yellow hue to the refreshing tang, this cake is as beautiful as it is delicious.
Whether you’re baking it for a party, a family gathering, or just to indulge your lemon cravings, this recipe will leave everyone impressed. Follow the steps, and you’ll have a bakery-worthy cake that tastes as good as it looks.
Enjoy your Lemon Velvet Cake, and don’t forget to share the joy with your loved ones!
