Go Back
–+ servings
Lemon Velvet Cake

Lemon Velvet Cake: A Sunshine Delight for Any Celebration

This Lemon Velvet Cake is a moist and light dessert with zesty lemon flavor, 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
  • 1 cup all-purpose flour Gluten-free flour can be a great substitute.
  • 1 cup cake flour Ensures a soft, tender crumb.
  • 1 teaspoon baking soda Essential leavening agent.
  • 1 teaspoon baking powder Essential leavening agent.
  • a pinch salt Enhances all the flavors.
  • 1 cup granulated sugar Coconut sugar can be used for a less refined option.
  • ½ cup vegetable oil Melted coconut oil works well here.
  • ½ cup butter-flavored shortening Unsalted butter can be used if needed.
  • 3 eggs Key for binding and moisture.
  • 2 teaspoons vanilla extract Opt for pure extracts.
  • 1 teaspoon lemon extract Opt for pure extracts.
  • 1 lemon zest Fresh zest is a must for maximum flavor.
  • 1 cup buttermilk Plain yogurt or sour cream are good substitutes.
  • 1 tablespoon white vinegar Activates the baking soda.
  • ½ cup hot lemon water Mix water with fresh lemon juice.
  • 1 tablespoon lemon juice Fresh is always best!
  • optional yellow food coloring Skip for a more natural look.
For the Lemon Cream Cheese Frosting
  • 1 cup cream cheese Full-fat is recommended.
  • ½ cup unsalted butter Margarine is a great dairy-free alternative.
  • 1 teaspoon vanilla extract Pure extracts work wonders.
  • 1 teaspoon lemon extract Pure extracts work wonders.
  • 4 cups powdered sugar Erythritol can be used for a low-sugar alternative.
  • 1 tablespoon lemon juice A must for perfect frosting!

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Whisk
  • spatula
  • electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt.
  3. In a separate bowl, beat together 1 cup granulated sugar, ½ cup vegetable oil, and ½ cup butter-flavored shortening until light and fluffy. Add in 3 eggs, 2 teaspoons vanilla extract, 1 teaspoon lemon extract, and the zest of 1 lemon.
  4. Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup buttermilk, mixing gently until just combined.
  5. In a small bowl, combine 1 tablespoon white vinegar with ½ cup hot lemon water, then mix into the batter with any optional yellow food coloring.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  7. After baking, let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. For the cream cheese frosting, beat 1 cup cream cheese and ½ cup unsalted butter until fluffy. Mix in 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 4 cups powdered sugar.
  9. Once the cakes are completely cool, layer with cream cheese frosting between and on top of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 46gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best flavor, use fresh lemons for zest and juice. Avoid overmixing to maintain a light texture. Frosting can be prepared in advance and refrigerated.

Tried this recipe?

Let us know how it was!