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Lemon Velvet Cake

Lemon Velvet Cake: A Dreamy Slice of Citrus Bliss

Lemon Velvet Cake is a delightful dessert that offers a burst of citrus flavor and a light, fluffy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 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; use cake flour for a lighter texture.
  • 1 cup Cake flour Enhances tenderness; no direct substitution for this effect.
  • 1 teaspoon Baking soda Acts as a leavening agent; ensure it’s fresh for best results.
  • 1 teaspoon Baking powder Also a leavening agent; check expiration for effectiveness.
  • 1 teaspoon Salt Balances sweetness; opt for sea salt for a subtler flavor.
  • 1.5 cups Granulated sugar Sweetens and aids moisture retention; can substitute with a sugar alternative if needed.
  • 0.5 cup Vegetable oil Adds moisture and richness; melted coconut oil or melted butter can be used.
  • 0.5 cup Butter-flavored shortening Contributes to the cake's texture; substitute with equal amount of butter if desired.
  • 4 large Eggs Provide structure and moisture; room temperature eggs mix better.
  • 1 teaspoon Vanilla extract Enhances flavor; pure vanilla is preferable for the best taste.
  • 1 teaspoon Lemon extract Intensifies lemon flavor; can reduce if using fresh zest.
  • 2 tablespoons Lemon zest Adds vibrant flavor; fresh zest is highly recommended over dried.
  • 1 cup Buttermilk Contributes to tenderness; regular milk with lemon juice can serve as a substitute.
  • 1 tablespoon White vinegar Activates baking soda for leavening; no direct substitution.
  • 0.5 cup Hot lemon water Adds moisture; use hot water with a squeeze of fresh lemon juice.
  • 0.5 cup Lemon juice Contributes to the tangy flavor; always opt for fresh juice for intensity.
  • 1 teaspoon Yellow food coloring (optional) Enhances appearance; omit if a more natural look is desired.
For the Frosting
  • 8 ounces Cream cheese Provides a rich, tangy base; ensure it's softened for easy spreading.
  • 0.5 cup Butter Adds creaminess and improves texture; use unsalted for better control over sweetness.
  • 4 cups Powdered sugar Sweetens and thickens the frosting; sift for a smoother texture.
  • 1 teaspoon Vanilla extract Enhances flavor; pure vanilla elevates the overall taste.
  • 1 tablespoon Lemon zest Brightens the frosting; fresh zest adds extra zing.
  • 2 tablespoons Lemon juice Balances sweetness and enhances flavor; fresh juice is preferable for the best results.

Equipment

  • oven
  • mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • spatula
  • Cake pans
  • Cooling Rack

Method
 

Step-by-Step Instructions for Lemon Velvet Cake
  1. Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans and line with parchment paper if desired.
  2. In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until well combined.
  3. In another bowl, beat together granulated sugar, vegetable oil, butter-flavored shortening, large eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
  5. Mix white vinegar with hot lemon water, then fold into the cake batter.
  6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
  8. In a mixing bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, lemon zest, and lemon juice until light and fluffy.
  9. Spread frosting between the cooled cake layers and over the top and sides of the cake.
  10. Garnish with fresh lemon slices or zest if desired. Slice and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 220mgPotassium: 150mgSugar: 35gVitamin A: 400IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh lemon juice and zest. Avoid overmixing the batter to maintain a light texture.

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