Ingredients
🍋 For the Lemon Velvet Cake:
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1½ cups all-purpose flour
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1 cup cake flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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1¾ cups granulated sugar
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¾ cup vegetable oil
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¼ cup butter-flavored shortening
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2 eggs
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1–2 teaspoons pure vanilla extract
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1 tablespoon pure lemon extract
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1 heaping teaspoon lemon zest (from 1–2 lemons)
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1 cup buttermilk
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½ teaspoon white distilled vinegar
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⅓ cup hot lemon water (hot water + 2 tablespoons fresh lemon juice)
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4–6 drops yellow food coloring
🍋 For the Lemon Cream Cheese Frosting:
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2 (8 oz) packages cream cheese, room temperature
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8 tablespoons unsalted butter, room temperature
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1½ teaspoons pure vanilla extract
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1½ teaspoons pure lemon extract
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1½ heaping teaspoons lemon zest (from 2 lemons)
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4–5 cups powdered sugar, sifted
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1–2 teaspoons lemon juice, if needed
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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:
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Preheat oven to 325°F. Grease and flour two 9-inch dark cake pans thoroughly. Set aside.
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In a large bowl, sift together:
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All-purpose flour
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Cake flour
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Baking soda
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Baking powder
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Salt
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In another large bowl, mix:
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Sugar
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Oil
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Butter-flavored shortening
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Add eggs one at a time, mixing after each.
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Mix in:
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Vanilla extract
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Lemon extract
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Lemon zest
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Alternate adding dry ingredients and buttermilk into the wet mixture. Mix gently, but do not overbeat.
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Mix together the vinegar and hot lemon water, then stir into the batter.
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Add yellow food coloring a few drops at a time until you reach the desired shade.
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Divide batter evenly between prepared pans. Shake the pans to remove air bubbles.
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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.
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Allow cakes to cool in the pans until just warm, then carefully transfer to wire racks to cool completely.
🧁 Frosting Instructions:
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In a large bowl, beat cream cheese and butter until creamy and smooth.
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Add in:
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Vanilla extract
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Lemon extract
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Lemon zest
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Gradually beat in sifted powdered sugar. Add lemon juice if a thinner texture is needed.
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Add yellow food coloring if using.
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Refrigerate frosting slightly to firm it up before applying.
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Stir until smooth, then frost the cooled cakes.
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Garnish with extra lemon zest if desired.
Notes
🕒 Recipe Summary
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Prep Time: 20 minutes
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Bake Time: 25–30 minutes
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Cool & Frosting Time: 1 hour
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Total Time: ~1 hour 45 minutes
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Servings: 10–12 slices
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Skill Level: Intermediate