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Lemon Velvet Cake

Lemon Velvet Cake That Will Brighten Your Special Moments

This Lemon Velvet Cake is a moist and delightful dessert perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure to the cake; cake flour can make it even lighter!
  • 1 cup Cake Flour Enhances softness and fluffiness; substitute with all-purpose flour if needed.
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt Balances the sweetness and elevates all the flavors.
  • 1.5 cups Granulated Sugar Sweetens the cake; avoid substitutes for best results.
  • 1/2 cup Vegetable Oil Adds essential moisture; feel free to swap with melted coconut oil or unsalted butter if desired.
  • 1/2 cup Butter-Flavored Shortening Infuses richness and tenderness; you can replace it with unsalted butter if necessary.
  • 4 large Eggs Provide structure and moisture; room temperature eggs work best.
  • 2 teaspoons Vanilla Extract Adds depth of flavor.
  • 2 teaspoons Lemon Extract Intensifies the lemon taste.
  • 2 tablespoons Lemon Zest Brightens taste and aroma; always opt for fresh zest.
  • 1 cup Buttermilk Keeps the cake moist; make your own by mixing milk with vinegar or lemon juice.
  • 1 tablespoon White Vinegar Activates the baking soda for perfect leavening.
  • 1 cup Hot Lemon Water Ensures smooth incorporation of ingredients.
  • optional Yellow Food Coloring Enhances cake's appearance.
For the Frosting
  • 8 oz Cream Cheese Provide a creamy tanginess.
  • 1/2 cup Unsalted Butter Adds richness to the frosting.
  • 3-4 cups Powdered Sugar Sweetens and thickens frosting.

Equipment

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

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until fully combined.
  3. In a separate bowl, beat together granulated sugar, vegetable oil, butter-flavored shortening, and eggs. Add vanilla extract, lemon extract, and lemon zest. Mix on medium speed until light and fluffy, about 3-4 minutes.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
  5. Combine white vinegar with hot lemon water and stir into the batter; add food coloring if desired.
  6. Divide the batter between the two prepared cake pans and bake for 25-30 minutes until lightly golden and a toothpick comes out clean.
  7. Allow cakes to cool in pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare frosting by beating softened cream cheese and unsalted butter until fluffy, then gradually adding lemon extracts and powdered sugar until smooth.
  9. Once cooled, frost the top of one cake layer with frosting and place the second layer on top. Frost the remaining cake and garnish as desired.
  10. Serve slices garnished with fresh berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 120mgSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure room temperature for all ingredients to achieve the best results.

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