Description
A moist and tangy Lemon Velvet Cake featuring a tender crumb infused with fresh lemon zest and extract, layered with a rich and creamy lemon cream cheese frosting. Perfect for lemon lovers seeking a refreshing, elegant dessert.
Ingredients
Scale
Cake
- 3 cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups sugar
- â…” cup vegetable oil
- â…“ cup shortening (or softened butter)
- 1 Tablespoon lemon zest
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups buttermilk
Frosting
- 8 ounces cream cheese (room temperature)
- 4 ounces unsalted butter (room temperature, one stick)
- 2 ¾ cups powdered sugar
- 2 Tablespoons lemon juice
- Zest from one lemon (about 1 Tablespoon)
- 1 teaspoon clear vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare it for baking the cake layers.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Wet Ingredients: In another large bowl or using a stand mixer, beat together the vegetable oil, shortening (or softened butter), sugar, vanilla extract, lemon extract, and lemon zest until well combined and smooth.
- Add Eggs: Beat in the eggs one at a time until fully incorporated into the batter, ensuring a smooth texture.
- Combine Wet and Dry: Gradually add the flour mixture alternately with the buttermilk to the wet ingredients, mixing on medium to low speed. Mix until the batter is smooth and creamy without lumps, being careful not to over mix.
- Prepare Pans and Pour Batter: Lightly grease and flour two 9-inch cake pans or line them with parchment circles. Evenly divide the batter between the pans and smooth the tops.
- Bake: Bake the cakes in the preheated oven at 325 degrees Fahrenheit for 28 to 30 minutes. The cakes are done when the tops lightly spring back when touched and a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing and frosting.
- Make Frosting: In a mixing bowl, beat the room temperature cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar, mixing well to combine. Then add lemon juice, lemon zest, and clear vanilla extract, beating until the frosting is light and fluffy.
- Assemble Cake: Once the cake layers are completely cooled, frost the top of one layer with the lemon cream cheese frosting, then place the second layer on top. Continue to frost the top and sides of the cake evenly.
Notes
- Ensure all ingredients like eggs, cream cheese, and butter are at room temperature to achieve the best consistency for both batter and frosting.
- Do not over mix the batter once the flour is added to maintain a tender crumb.
- For a more vibrant lemon flavor, consider using fresh lemon juice and zest rather than artificial extracts.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
