Description
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightful treat that embodies the essence of spring with its bright, zesty flavors. This moist cake is layered and topped with a rich lemon cream cheese frosting that adds a refreshing twist to every bite. Ideal for celebrations or simply as a sweet indulgence, this dessert will impress your guests with its vibrant color and luscious taste. Whether adorned with fresh berries or enjoyed plain, it promises to be a showstopper on any dessert table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 16 oz cream cheese (softened)
- 8 tbsp unsalted butter (softened)
- Fresh lemon zest and extracts
Instructions
- Preheat the oven to 325°F and grease two 9-inch cake pans.
- In a bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt.
- In another bowl, beat the sugar, vegetable oil, and shortening until fluffy. Add eggs, vanilla extract, lemon extract, and zest; mix well.
- Gradually alternate mixing in the dry ingredients and buttermilk until just combined.
- Stir in a mixture of white vinegar and hot lemon water.
- Divide batter between prepared pans and bake for 25–30 minutes until set. Cool before frosting.
- Beat softened cream cheese and butter until fluffy; gradually add powdered sugar and mix smooth.
- Frost cooled cake layers generously with lemon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg