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Lemon Velvet Cake

Lemon Velvet Cake: A Sweet Slice of Spring Bliss

Lemon Velvet Cake offers a delightful, feather-light texture and a zesty flavor, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour May substitute with gluten-free flour.
  • 1 cup Cake Flour Can use all-purpose flour instead.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1 teaspoon Salt
  • 1.5 cups Granulated Sugar Substitutions not recommended.
  • 0.5 cups Vegetable Oil Can substitute with melted coconut oil.
  • 0.5 cups Butter-Flavored Shortening For a richer taste, substitute with all butter.
  • 4 large Eggs Flax eggs can be used for vegan.
  • 1 teaspoon Vanilla Extract Use pure extract for best flavor.
  • 1 teaspoon Lemon Extract Use pure extract for best flavor.
  • 2 tablespoons Lemon Zest Use fresh zest.
  • 1 cup Buttermilk Can mix with vinegar or yogurt.
  • 1 tablespoon White Vinegar Can use lemon juice instead.
  • 0.5 cups Hot Lemon Water Mix lemon juice with hot water.
  • 0.25 cups Lemon Juice Use fresh juice for best flavor.
  • 1 drop Yellow Food Coloring (optional) For enhancing color.
For the Lemon Cream Cheese Frosting
  • 8 oz Cream Cheese Use full-fat for best creaminess.
  • 0.5 cups Unsalted Butter Substitute with cream cheese for a sweeter option.
  • 1 teaspoon Vanilla Extract Choose pure version.
  • 1 teaspoon Lemon Extract Choose pure version.
  • 3 cups Powdered Sugar Adjust for desired consistency.
  • 1 tablespoon Lemon Juice Add as needed.
  • 1 drop Yellow Food Coloring (optional) Omit if preferred.

Equipment

  • Oven
  • Cake pans
  • Mixing Bowls
  • Whisk
  • Mixer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). 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.
  3. In a separate bowl, beat the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
  5. Mix together the white vinegar with hot lemon water, then gently fold this mixture into your batter.
  6. Evenly distribute the batter between the prepared cake pans and bake for 25-30 minutes.
  7. Once baked, cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.
  8. For the frosting, combine cream cheese and unsalted butter, then add the vanilla, lemon extracts, powdered sugar, and lemon juice.
  9. Once cool, frost one layer of cake and add the second layer. Frost the top and sides.
  10. Garnish with lemon slices or fresh berries if desired, slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh lemon juice and zest for vibrant flavor. Avoid overmixing for best texture. Monitor baking time carefully.

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