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–+ servings
Merry

Moist & Fluffy Lemon Velvet Cake

This Lemon Velvet Cake is a citrus lover’s dream, featuring a soft and velvety crumb infused with bright lemon flavor. Topped with a rich and tangy lemon cream cheese frosting, this cake is the perfect balance of sweet and zesty. Whether for birthdays, celebrations, or a simple afternoon treat, this cake is guaranteed to impress with its smooth texture and refreshing taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 -12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups granulated sugar
  • ¾ cup vegetable oil
  • ¼ cup butter-flavored shortening
  • 2 large eggs
  • 1 –2 teaspoons vanilla extract
  • 1 tablespoon lemon extract
  • 1 heaping teaspoon lemon zest
  • 1 cup buttermilk
  • ½ teaspoon white vinegar
  • ⅓ cup hot lemon water 2 tablespoons lemon juice mixed with ⅓ cup hot water
  • 4 –6 drops yellow food coloring optional
For the Lemon Cream Cheese Frosting:
  • 16 ounces cream cheese softened
  • 8 tablespoons unsalted butter softened
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons lemon extract
  • 1½ heaping teaspoons lemon zest
  • 4 –5 cups powdered sugar
  • 1 –2 teaspoons lemon juice if needed
  • 4 –5 drops yellow food coloring optional

Method
 

  1. Preheat the oven to 325°F (165°C). 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 separate large bowl, beat the granulated sugar, vegetable oil, and butter-flavored shortening until light and fluffy.
  4. Add the eggs one at a time, then mix in vanilla extract, lemon extract, and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
  6. Stir in the white vinegar and hot lemon water. If desired, add yellow food coloring.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  8. For the frosting, beat the softened cream cheese and butter until smooth. Add vanilla extract, lemon extract, and lemon zest.
  9. Gradually mix in the powdered sugar until smooth. Add lemon juice if needed for consistency. If desired, add yellow food coloring.
  10. Once the cake is cool, frost the top of one layer, place the second layer on top, and spread frosting over the entire cake. Garnish with lemon zest or slices.

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • If the frosting is too thick, add a teaspoon of lemon juice to thin it out.
  • Refrigerate the cake for 20 minutes before frosting for easier assembly.
  • Store leftovers in the refrigerator for up to 4 days in an airtight container.

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