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Lemon Velvet Cake

Lemon Velvet Cake: A Zesty Delight for Any Celebration

Savor the zesty delight of Lemon Velvet Cake, a quick and elegant dessert perfect for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can use cake flour for a lighter texture.
  • 1 cup Cake Flour Substitute with additional all-purpose flour if needed.
  • 1 teaspoon Baking Soda Ensure freshness for effective leavening.
  • 1 teaspoon Baking Powder Verify potency before use.
  • 1 teaspoon Salt Balances sweetness and enhances flavor.
  • 2 cups Granulated Sugar Sweetens the cake and helps create a fine crumb.
  • 1 cup Vegetable Oil Adds moisture and richness.
  • ½ cup Butter-Flavored Shortening Can substitute with more butter or oil.
  • 4 Large Eggs Use room temperature for best results.
  • 1 teaspoon Vanilla Extract Adds warmth and depth.
  • 1 teaspoon Lemon Extract Intensifies lemon flavor.
  • 2 tablespoons Lemon Zest Use freshly zested lemons.
  • 1 cup Buttermilk Can substitute with milk and vinegar.
  • 1 teaspoon White Vinegar Reacts with baking soda for extra lift.
  • ¼ cup Hot Lemon Water Mix lemon juice with hot water if needed.
  • ¼ cup Lemon Juice Freshly squeezed is preferred.
  • 1 teaspoon Yellow Food Coloring Optional for visual appeal.
For the Lemon Cream Cheese Frosting
  • 8 ounces Cream Cheese Soften for easy mixing.
  • ½ cup Unsalted Butter Softened to room temperature.
  • 4 cups Powdered Sugar Adjust quantity for desired sweetness.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 teaspoon Lemon Extract Boosts lemon flavor.
  • 1 tablespoon Lemon Zest Fresh zest preferred.
  • 1 tablespoon Lemon Juice Optional for consistency.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Cake Pans
  • Mixer

Method
 

Baking Instructions
  1. Preheat the oven to 325°F (163°C) and prepare 9-inch cake pans.
  2. Grease and flour the cake pans.
  3. Whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt.
  4. In another bowl, beat together granulated sugar, vegetable oil, shortening, and eggs until light and fluffy. Add vanilla extract, lemon extract, and lemon zest.
  5. Gradually add the dry mixture to the wet mixture, alternating with buttermilk, until combined.
  6. Mix white vinegar and hot lemon water together, then fold into the batter.
  7. Divide the batter between cake pans and bake for 25-30 minutes.
  8. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.
  9. Beat cream cheese and butter for frosting until fluffy, then mix in powdered sugar, vanilla, lemon extract, and zest.
  10. Frost the cooled cakes, layer by layer, until fully covered.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Choose fresh lemons for juice and zest to elevate the flavor. Avoid overmixing once wet and dry ingredients are combined.

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