Go Back
–+ servings
Lemon Velvet Cake

Lemon Velvet Cake: A Family Classic with Zesty Delight

This delightful Lemon Velvet Cake captures the essence of spring with its tender texture and tangy frosting, perfect for any celebration.
Print Recipe Pin Recipe
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 Can substitute with gluten-free flour
  • 1 cup Cake flour Can replace with extra all-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt Sea salt can be used as a substitute
  • 1.5 cups Granulated sugar Brown sugar can be swapped for richer taste
  • 0.5 cups Vegetable oil Can replace with melted coconut oil or butter
  • 0.5 cups Butter-flavored shortening Can substitute with unsalted butter
  • 4 large Eggs Flax eggs can be used for vegan option
  • 1 teaspoon Vanilla extract Opt for pure vanilla for best results
  • 1 teaspoon Lemon extract Can be omitted
  • 2 tablespoons Lemon zest Always use fresh lemons
  • 1 cups Buttermilk Substitute with milk plus vinegar or yogurt
  • 1 tablespoon White vinegar Can use lemon juice as alternative
  • 1 cup Hot lemon water Mix half lemon juice with water for preparation
  • 0.5 cups Lemon juice Fresh juice is recommended
  • 2 drops Yellow food coloring Optional for aesthetic
For the Frosting
  • 8 oz Cream cheese
  • 0.5 cups Unsalted butter Salted butter can be used
  • 4 cups Powdered sugar Adjust quantity for sweetness preference
  • 1 tablespoon Lemon juice (for frosting) Optional depending on taste
  • 2 drops Food coloring (for frosting) Omit for a simpler look

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing gently until just combined.
  5. Combine the white vinegar and hot lemon water, then stir this mixture into your batter.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  7. Let the cakes cool in the pans for about 10 minutes and then turn them out onto a wire rack.
  8. For the frosting, beat softened cream cheese and unsalted butter until fluffy, then gradually add vanilla, lemon extract, lemon zest, and powdered sugar.
  9. Once the cake layers are cool, generously frost the top of one layer with frosting, then layer the second and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Use fresh ingredients for optimal flavor, avoid overmixing, and cool cakes completely before frosting.

Tried this recipe?

Let us know how it was!