Ingredients
🍋 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
🍋 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.”
Instructions
🔪 Cake Instructions:
Preheat oven to 325°F. Grease and flour two 9-inch dark cake pans thoroughly. Set aside.
In a large bowl, sift together:
All-purpose flour
Cake flour
Baking soda
Baking powder
Salt
In another large bowl, mix:
Sugar
Oil
Butter-flavored shortening
Add eggs one at a time, mixing after each.
Mix in:
Vanilla extract
Lemon extract
Lemon zest
Alternate adding dry ingredients and buttermilk into the wet mixture. Mix gently, but do not overbeat.
Mix together the vinegar and hot lemon water, then stir into the batter.
Add yellow food coloring a few drops at a time until you reach the desired shade.
Divide batter evenly between prepared pans. Shake the pans to remove air bubbles.
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.
Allow cakes to cool in the pans until just warm, then carefully transfer to wire racks to cool completely.
🧁 Frosting Instructions:
In a large bowl, beat cream cheese and butter until creamy and smooth.
Add in:
Vanilla extract
Lemon extract
Lemon zest
Gradually beat in sifted powdered sugar. Add lemon juice if a thinner texture is needed.
Add yellow food coloring if using.
Refrigerate frosting slightly to firm it up before applying.
Stir until smooth, then frost the cooled cakes.
Garnish with extra lemon zest if desired.
Notes
🕒 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