🍋 Lemon Velvet Cake with Lemon Cream Cheese Frosting – A Zesty Southern Showstopper

When you think of a perfect spring or summer dessert, something light, citrusy, and elegant often comes to mind. This Lemon Velvet Cake ticks all those boxes—and then some. Moist and tender with a beautiful lemon tang and crowned with a luscious lemon cream cheese frosting, this cake is a true celebration of all things citrus.

Unlike traditional lemon cakes that rely solely on lemon juice or zest, this recipe uses lemon extract, zest, and lemon water to build layers of bold, vibrant flavor. Combined with the richness of buttermilk and the airy crumb from cake flour, this cake truly earns the title “velvet.”

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🍰 Why You’ll Fall in Love with Lemon Velvet Cake

✅ Soft and velvety crumb thanks to buttermilk and cake flour
✅ Bright, tangy lemon flavor in every bite
✅ Fluffy and moist texture that’s not too dense or dry
✅ Creamy lemon frosting that’s both rich and refreshing
✅ Perfect for birthdays, Easter, bridal showers, or any sunny celebration

Whether you’re a die-hard lemon lover or just looking to impress with a stunning homemade dessert, this cake will quickly become one of your go-to favorites.

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🧾 Ingredients – Layered with Flavor

🍋 For the Lemon Velvet 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 eggs
• 1–2 teaspoons pure vanilla extract
• 1 tablespoon pure lemon extract
• 1 heaping teaspoon lemon zest (from 1–2 lemons)
• 1 cup buttermilk
• ½ teaspoon white distilled vinegar
• ⅓ cup hot lemon water (hot water + 2 tablespoons fresh lemon juice)
• 4–6 drops yellow food coloring

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🍋 For the Lemon Cream Cheese Frosting:

• 2 (8 oz) packages cream cheese, room temperature
• 8 tablespoons unsalted butter, room temperature
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons pure lemon extract
• 1½ heaping teaspoons lemon zest (from 2 lemons)
• 4–5 cups powdered sugar, sifted
• 1–2 teaspoons lemon juice, if needed
• 4–5 drops yellow food coloring

📝 Tip: The yellow coloring is optional but helps deliver a sunshine-bright appearance that screams “lemon.”

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👩‍🍳 Directions – Bake, Cool, Frost, and Devour

🔪 Cake Instructions:

1. Preheat oven to 325°F. Grease and flour two 9-inch dark cake pans thoroughly. Set aside.
2. In a large bowl, sift together:
   • All-purpose flour
   • Cake flour
   • Baking soda
   • Baking powder
   • Salt
3. In another large bowl, mix:
   • Sugar
   • Oil
   • Butter-flavored shortening
4. Add eggs one at a time, mixing after each.
5. Mix in:
   • Vanilla extract
   • Lemon extract
   • Lemon zest
6. Alternate adding dry ingredients and buttermilk into the wet mixture. Mix gently, but do not overbeat.
7. Mix together the vinegar and hot lemon water, then stir into the batter.
8. Add yellow food coloring a few drops at a time until you reach the desired shade.
9. Divide batter evenly between prepared pans. Shake the pans to remove air bubbles.
10. Bake for 25–30 minutes. Start checking at 25 minutes. The cake is done when moist crumbs cling to a toothpick inserted in the center.
11. Allow cakes to cool in the pans until just warm, then carefully transfer to wire racks to cool completely.

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🧁 Frosting Instructions:

1. In a large bowl, beat cream cheese and butter until creamy and smooth.
2. Add in:
   • Vanilla extract
   • Lemon extract
   • Lemon zest
3. Gradually beat in sifted powdered sugar. Add lemon juice if a thinner texture is needed.
4. Add yellow food coloring if using.
5. Refrigerate frosting slightly to firm it up before applying.
6. Stir until smooth, then frost the cooled cakes.
7. Garnish with extra lemon zest if desired.

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🕒 Recipe Summary

• Prep Time: 20 minutes
• Bake Time: 25–30 minutes
• Cool & Frosting Time: 1 hour
• Total Time: ~1 hour 45 minutes
• Servings: 10–12 slices
• Skill Level: Intermediate

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🍽️ Serving Suggestions

Serve this Lemon Velvet Cake at:

• Easter brunch or springtime gatherings
• Birthday parties or garden teas
• Mother’s Day dessert
• Weddings or bridal showers

Pair it with a glass of sparkling lemonade, sweet tea, or a mild Earl Grey for a fragrant finish.

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💡 Pro Tips for Success

• Don’t skip the buttermilk. It adds tenderness and a slight tang that balances the lemon.
• Use fresh lemon zest for the best flavor—avoid bottled lemon extract unless high quality.
• Don’t overbake. Remove from the oven when moist crumbs still cling to the toothpick.
• Cool completely before frosting or the frosting may melt and slide.

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🔁 Variations & Add-Ons

• Lemon Blueberry Cake: Fold 1 cup of fresh blueberries into the batter.
• Lemon Raspberry Jam Filling: Add a layer of raspberry jam between the two cake layers.
• White Chocolate Drizzle: Garnish the frosted cake with a drizzle of white chocolate for elegance.
• Coconut Topping: Sprinkle toasted coconut over the top for tropical vibes.

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🧊 Storage & Make Ahead

• Refrigerate frosted cake for up to 5 days in an airtight container.
• Freeze unfrosted layers for up to 2 months. Thaw overnight before frosting.
• Make frosting ahead and store in the fridge for 2–3 days. Soften slightly and beat before spreading.

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💬 What Readers Say

“This cake is the best lemon cake I’ve ever had—fluffy, moist, and packed with lemon flavor!”
— Ava M.

“That lemon cream cheese frosting is next-level. I could eat it by the spoonful!”
— Jason T.

“It’s become a tradition in our house for Easter. Bright, beautiful, and so flavorful.”
— Melanie R.

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📌 Final Thoughts – Brighten Any Day with Lemon Velvet Cake

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a bright, beautiful, bakery-worthy dessert that belongs in your baking rotation. With a sunny color, soft texture, and luscious frosting, it’s sure to leave everyone asking for seconds—and the recipe.

So grab those lemons and get baking. You’re just one slice away from velvet perfection.

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