Lemon Velvet Cake with Lemon Cream Cheese Frosting
This delightful Lemon Velvet Cake with Lemon Cream Cheese Frosting is a fresh and vibrant dessert that will brighten up any occasion. Its moist layers paired with the tangy sweetness of lemon cream cheese frosting create a perfect balance of flavors. Whether it’s a birthday party, a spring gathering, or simply a treat for yourself, this cake is sure to impress with its cheerful color and exquisite taste.
Why You’ll Love This Recipe
- Bright Flavor: The combination of lemon zest and lemon extract gives this cake a refreshing citrus flavor.
- Moist Texture: Thanks to buttermilk and vegetable oil, each bite is incredibly moist and tender.
- Easy to Make: With straightforward steps, even novice bakers can achieve impressive results.
- Versatile Occasion: Perfect for birthdays, picnics, or just an afternoon indulgence with tea or coffee.
- Stunning Presentation: The bright yellow frosting and optional garnishes make this cake visually appealing.
Tools and Preparation
To make your baking experience smooth, having the right tools is essential. Here’s what you’ll need to prepare this delicious cake.
Essential Tools and Equipment
- 2 9-inch round cake pans
- Mixing bowls
- Whisk
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Importance of Each Tool
- Electric mixer: Saves time and ensures your batter is mixed evenly for that perfect texture.
- Mixing bowls: A variety of sizes allows you to separate dry and wet ingredients easily.
- Wire rack: Cooling the cakes properly helps maintain their moisture without becoming soggy.
Ingredients
This sunny lemon velvet cake is pure citrus bliss! The tender cake layers and luscious lemon cream cheese frosting make for the ultimate taste of springtime.
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 large eggs
- 1-2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup buttermilk
- 1/2 tsp white vinegar
- 1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)
- 4-6 drops yellow food coloring (optional)
For the Frosting
- 16 oz cream cheese (softened)
- 8 tbsp unsalted butter (softened)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract
- 1 1/2 heaping tsp lemon zest
- 4-5 cups powdered sugar
- 1-2 tsp lemon juice (if needed)
- 4-5 drops yellow food coloring (optional)
How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
All-purpose flour
Cake flour
Baking soda
Baking powder
Salt
Step 3: Prepare the Wet Ingredients
In another bowl, beat together:
Granulated sugar
Vegetable oil
Butter-flavored shortening
Eggs
Vanilla extract
Lemon extract
Lemon zest
Beat until light and fluffy.
Step 4: Combine Ingredients
Alternate adding the dry mixture and buttermilk into the wet mixture. Mix until just combined to avoid overmixing.
Step 5: Add Vinegar Mixture
Combine white vinegar with hot lemon water in a small bowl. Stir this mixture into your batter along with any food coloring if desired.
Step 6: Bake the Cakes
Divide the batter evenly between both prepared pans. Bake for about 25–30 minutes or until centers are just set.
Step 7: Cool the Cakes
Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Frosting
In a mixing bowl, beat softened cream cheese and butter until fluffy. Gradually mix in:
Vanilla extract
Lemon extract
Lemon zest
And then add powdered sugar until smooth. Adjust consistency with lemon juice if necessary.
Step 9: Frost Your Cake
Once cooled, frost each layer of your Lemon Velvet Cake generously with the creamy frosting. For an extra touch, garnish with fresh lemon slices if desired.
Enjoy your delightful Lemon Velvet Cake with Lemon Cream Cheese Frosting!
How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightful treat that brightens any occasion. Whether it’s a birthday, a spring gathering, or just a sweet indulgence at home, serving this cake can be as creative as you want.
Classic Slice
- Serve a generous slice of the cake topped with a dollop of lemon cream cheese frosting for a simple yet satisfying dessert.
Lemon Garnish
- Add thin lemon slices or zest on top of each slice for an extra burst of citrus flavor and an appealing presentation.
Fresh Berries
- Pair each slice with fresh berries like strawberries or blueberries to complement the lemon’s tartness and add color.
Whipped Cream
- Offer a side of lightly sweetened whipped cream. The creaminess balances the tangy frosting beautifully.
Ice Cream
- Serve your cake with a scoop of vanilla or lemon sorbet. The cold treat contrasts nicely with the warm flavors of the cake.
How to Perfect Lemon Velvet Cake with Lemon Cream Cheese Frosting
Achieving the perfect Lemon Velvet Cake requires attention to detail and some helpful tips. Here’s how you can elevate your baking game.
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Use room-temperature ingredients: This ensures better mixing and results in a lighter texture.
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Measure flour correctly: Spoon flour into measuring cups and level off for accuracy. Too much flour can lead to dryness.
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Don’t overmix: After adding dry ingredients, mix until just combined to maintain the cake’s tenderness.
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Check for doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs but not wet batter.
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Cool completely before frosting: This prevents melting and sliding of your frosting, ensuring a beautiful finish.
Best Side Dishes for Lemon Velvet Cake with Lemon Cream Cheese Frosting
Pairing side dishes with your Lemon Velvet Cake can enhance the overall dining experience. Here are some delightful options to consider.
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Lemon Herb Salad: A light salad with mixed greens, cherry tomatoes, and a zesty lemon vinaigrette complements the cake’s flavors perfectly.
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Grilled Asparagus: The slight char and earthiness of grilled asparagus create a lovely contrast to the sweetness of the cake.
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Coconut Rice: Fluffy coconut rice adds richness and pairs well with fruity desserts like this lemon cake.
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Roasted Vegetables: A medley of roasted seasonal vegetables brings in savory notes that balance out the sweetness.
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Cheese Platter: Include mild cheeses like brie or goat cheese alongside crackers for a sophisticated touch.
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Fruit Compote: A refreshing fruit compote made from seasonal fruits offers additional sweetness and natural acidity that ties everything together.
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Minted Peas: Lightly cooked peas tossed with mint provide freshness that pairs nicely with dessert.
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Lemonade Spritzer: A sparkling lemonade serves as a refreshing drink option that enhances the citrus theme of your meal.
Common Mistakes to Avoid
Making a lemon velvet cake can be delightful, but there are common pitfalls you should avoid for the best results.
- Overmixing the batter: Mixing too long can lead to a dense cake. Mix until just combined to keep it light and airy.
- Not measuring ingredients accurately: Inaccurate measurements can ruin your cake’s texture. Use a kitchen scale or measuring cups for precision.
- Skipping the room temperature ingredients: Cold eggs or butter can affect how well they incorporate. Let ingredients sit out before starting.
- Ignoring the baking time: Every oven is different. Check your cake a few minutes before the timer goes off to avoid overbaking.
- Not cooling cakes properly: Improper cooling can cause soggy layers. Cool in pans for 10 minutes, then transfer to wire racks.
Storage & Reheating Instructions
Refrigerator Storage
- Store lemon velvet cake in an airtight container.
- It will keep well in the fridge for up to 5 days.
Freezing Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Wrap each layer in plastic wrap, then foil for extra protection.
- Freeze for up to 3 months; thaw in the fridge overnight before serving.
Reheating Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Oven: Preheat to 350°F and warm the cake wrapped in foil for about 10-15 minutes.
- Microwave: Heat individual slices on medium power for about 15-20 seconds.
- Stovetop: Place a slice in a covered skillet over low heat until warmed through.
Frequently Asked Questions
Here are some common questions about making lemon velvet cake with lemon cream cheese frosting.
Can I use other citrus instead of lemon?
Yes! You can use lime or orange zest and juice for a different flavor profile while keeping the recipe similar.
How do I achieve a vibrant lemon color?
Adding yellow food coloring will enhance the visual appeal. However, it’s optional since the zest contributes natural color as well.
Can I make this cake ahead of time?
Absolutely! You can bake and frost your cake up to two days in advance. Keep it covered in the refrigerator until serving.
What if my cream cheese frosting is too thick?
If your frosting is too thick, simply add a teaspoon of lemon juice or milk until you reach your desired consistency.
Can I customize my toppings?
Definitely! Fresh fruit, edible flowers, or even candied citrus peel would make beautiful toppings for your lemon velvet cake.
Final Thoughts
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is not just delicious but also versatile. Feel free to customize it by adding your favorite fruits or adjusting the frosting sweetness. Whether it’s for a special occasion or just because, this cake is sure to bring joy!
Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the refreshing delight of Lemon Velvet Cake with Lemon Cream Cheese Frosting, a perfect dessert that brightens any occasion. This vibrant cake features moist layers infused with zesty lemon flavor, complemented by a tangy and creamy frosting. Ideal for birthdays, spring gatherings, or as a sweet treat for yourself, this cake promises to impress with its cheerful appearance and exquisite taste. With easy-to-follow instructions and simple ingredients, even novice bakers can create this stunning dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 large eggs
- 1–2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup buttermilk
- 1/2 tsp white vinegar
- 1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)
- 4–6 drops yellow food coloring (optional)
- 16 oz cream cheese (softened)
- 8 tbsp unsalted butter (softened)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract
- 1 1/2 heaping tsp lemon zest
- 4–5 cups powdered sugar
- 1–2 tsp lemon juice (if needed)
- 4–5 drops yellow food coloring (optional)
Instructions
- Preheat oven to 325°F (163°C) and grease two 9-inch round cake pans.
- In one bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt.
- In another bowl, beat granulated sugar, vegetable oil, shortening, eggs, vanilla extract, lemon extract, and lemon zest until fluffy.
- Alternate adding dry ingredients and buttermilk to the wet mixture until just combined.
- Stir in a mixture of white vinegar and hot lemon water along with food coloring if desired.
- Divide batter between prepared pans and bake for 25–30 minutes until centers are set.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 29g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
