Description
Indulge in the tangy sweetness of this Lemon Velvet Cake with its luscious Lemon Cream Cheese Frosting. Perfect for any occasion, this citrus-infused treat is sure to brighten up your day!
Ingredients
Scale
For the Cake:
- 2 1/2 cups cake flour (sifted)
- 1 1/2 cups granulated sugar
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk (room temperature)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract (optional for extra flavor)
- yellow food coloring (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–3 1/2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Make the Cake: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper. In a large mixing bowl, whisk together cake flour, sugar, lemon zest, salt, baking soda, and baking powder. Add softened butter and mix on low speed until the mixture resembles fine crumbs.
- In a separate bowl, whisk together oil, eggs, buttermilk, lemon juice, vanilla, and lemon extract (if using). Slowly pour the wet ingredients into the dry, mixing until just combined. Add a few drops of yellow food coloring if desired.
- Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until light and fluffy, about 2–3 minutes.
- Assemble: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides. Garnish with lemon slices or extra zest if desired. Chill before slicing for clean cuts.
Notes
- For cupcakes, reduce the baking time to 18–20 minutes.
- The cake can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
