Go Back
–+ servings
Lemon Velvet Cake with Lemon Cream Cheese

Lemon Velvet Cake with Lemon Cream Cheese for Family Joy

This Lemon Velvet Cake with Lemon Cream Cheese is a family favorite that brings joy to any gathering with its light, tangy flavor and velvety texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 cup Cake Flour Use extra all-purpose flour in a pinch.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 cups Granulated Sugar Adds moisture and sweetness.
  • 1 cup Vegetable Oil Keeps the cake moist.
  • 1/2 cup Butter-Flavored Shortening
  • 4 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Extract
  • 1 tablespoon Lemon Zest
  • 1 cup Buttermilk
  • 1 tablespoon White Vinegar
  • 1 cup Hot Lemon Water Activates leavening agents.
  • a few drops Yellow Food Coloring (Optional)
For the Frosting
  • 8 oz Cream Cheese Softened.
  • 1/2 cup Unsalted Butter Softened.
  • 4 cups Powdered Sugar
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Lemon Extract
  • to taste tablespoons Lemon Juice (if needed)
  • a few drops Yellow Food Coloring (Optional for Frosting)

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • spatula
  • Cake pans
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and grease two 9-inch round cake pans.
    Lemon Velvet Cake with Lemon Cream Cheese
  2. In a mixing bowl, sift together all-purpose flour, cake flour, baking soda, baking powder, and salt.
    Lemon Velvet Cake with Lemon Cream Cheese
  3. In a large bowl, combine granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest. Beat until light and fluffy.
    Lemon Velvet Cake with Lemon Cream Cheese
  4. Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk.
    Lemon Velvet Cake with Lemon Cream Cheese
  5. Mix white vinegar with hot lemon water and fold into the cake batter along with food coloring if desired.
    Lemon Velvet Cake with Lemon Cream Cheese
  6. Divide the batter between the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
    Lemon Velvet Cake with Lemon Cream Cheese
  7. Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
    Lemon Velvet Cake with Lemon Cream Cheese
  8. Prepare the frosting by whipping together cream cheese and unsalted butter, then gradually add powdered sugar, lemon zest, and extracts.
    Lemon Velvet Cake with Lemon Cream Cheese
  9. Frost the cooled cake layers, garnishing with lemon slices or additional zest if desired.
    Lemon Velvet Cake with Lemon Cream Cheese

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 120mgSugar: 30gVitamin A: 350IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor, and make sure the cakes cool completely before frosting to prevent melting.

Tried this recipe?

Let us know how it was!