Introduction & Inspiration: Sunshine and Velvet in Every Slice!
This Lemon Velvet Cake is an absolute dream dessert! I’m captivated by its incredibly moist, tender, almost velvety crumb, bursting with bright lemon flavor. Paired with a tangy, luscious Lemon Cream Cheese Frosting, it’s a truly sophisticated and delightful cake experience.
The inspiration came from my love for the unique texture of classic Red Velvet cake and wanting to translate that concept into a vibrant, citrusy version. This recipe uses a special combination of ingredients – including both oil and shortening, buttermilk, vinegar, and hot lemon water – to achieve that signature super-moist, fine-grained “velvet” feel, all while delivering intense lemon flavor.
Forget dense or dry lemon cakes; this one is designed for ultimate moistness and tenderness. The triple dose of lemon (zest, juice, and extract) in both the cake and frosting ensures a bright, zesty flavor that perfectly balances the richness.
Perfect for spring celebrations, birthdays, showers, or anytime you crave a truly exceptional lemon cake, this Lemon Velvet Cake is a rewarding bake that yields stunningly delicious results.
Nostalgic Appeal (Beyond Red Velvet: A New Classic)
While Red Velvet holds a special place in the landscape of nostalgic cakes, this Lemon Velvet offers a brighter, sunnier kind of comfort. It takes the textural promise of “velvet” – that smooth, fine, moist crumb – and infuses it with the universally loved flavor of fresh lemon. It feels both innovative and comfortingly classic.
It reminds me of elegant tea cakes or special occasion desserts where texture is just as important as flavor. The combination of lemon and cream cheese frosting is itself a beloved classic, evoking feelings of fresh, tangy, creamy goodness.
This recipe feels like discovering a new family favorite, one that builds on familiar ideas (velvet cake, lemon cake, cream cheese frosting) but combines them in a uniquely delicious way. It has the potential to become its own nostalgic tradition.
Making this cake feels like creating something truly special – a celebration of bright flavors and luxurious textures, perfect for making any occasion feel a little more elegant.
Homemade Focus (The Science of “Velvet” Texture)
I’m passionate about understanding the “why” behind baking techniques, and this Lemon Velvet Cake is a fascinating study in creating a specific texture from scratch. The homemade focus here is on the clever combination of ingredients that work together to produce that signature moist, fine, “velvety” crumb.
The recipe uses both oil (for deep, lasting moisture) and butter-flavored shortening (for tenderness – shortening coats flour differently than butter, inhibiting gluten for a softer bite). Adding acidic ingredients like buttermilk and white vinegar reacts powerfully with the baking soda, creating lots of tiny bubbles for lift and a tenderizing effect. Using both cake flour and all-purpose flour (Self-correction: Ingredient list mentions APF and Cake Flour separately, implying a blend. Directions mention whisking ‘flours’. Assuming a blend is intended) likely aims for structure from APF and tenderness from cake flour.
Furthermore, the final addition of hot lemon water helps to “bloom” any cocoa (if used, though minimal here) and further tenderizes the crumb, similar to techniques used in some moist chocolate cakes. Making the tangy Lemon Cream Cheese Frosting from scratch ensures the perfect balance to the rich cake.
This recipe celebrates the science of homemade baking. Understanding how these specific fats, acids, leaveners, and liquids interact allows you to consciously create that coveted moist and velvety texture.
Flavor Goal: Intense Lemon, Tender Crumb, Tangy Frosting
The ultimate flavor and texture goal is an explosion of bright, multi-layered lemon flavor delivered in an exceptionally moist, tender, fine-grained “velvet” cake, perfectly complemented by a creamy, smooth, sweet yet distinctly tangy lemon cream cheese frosting.
The cake should scream LEMON! This is achieved through zest (aromatic oils), juice (tartness), and extract (concentrated flavor). The buttermilk and vinegar add a subtle background tang that enhances the lemon and balances the sweetness. The crumb should be noticeably soft and moist.
The frosting is equally important. It needs the signature tang of cream cheese, amplified by more lemon zest, juice, and extract. It must be sweet enough to be frosting but retain enough tang to cut through the richness of the cake and provide a refreshing counterpoint.
Every mouthful should be a delightful blend of intense lemon, sweet tanginess, and that signature moist, velvety texture. It’s a lemon lover’s absolute dream cake.
Ingredient Insights: The Lemon Velvet Formula
Let’s break down the key players in achieving this unique cake:
For the Cake:
- All-Purpose Flour & Cake Flour: Using a blend likely aims for structure (from AP) and tenderness (from cake flour). Cake flour’s lower protein content is key for a delicate crumb.
- Baking Soda & Baking Powder: Leaveners. Soda reacts strongly with buttermilk and vinegar for tenderness and lift; powder provides extra insurance.
- Salt: Flavor enhancer.
- Granulated Sugar: Sweetness, aids tenderness.
- Vegetable Oil & Butter-Flavored Shortening: The fat duo! Oil ensures lasting moisture. Shortening provides excellent tenderness by inhibiting gluten development. Butter-flavored adds a hint of richness.
- Large Eggs (Room Temp): Structure, richness, binding.
- Vanilla Extract & Lemon Extract: Flavor base and intense lemon boost.
- Lemon Zest: Adds bright, aromatic lemon oils.
- Buttermilk (Room Temp): Crucial for tang, tenderness, moisture, and activating baking soda.
- White Vinegar: Extra acidity for maximum baking soda reaction = maximum tenderness.
- Hot Lemon Water: Hot liquid added at the end helps create a smooth batter and contributes to a very moist crumb. Made by mixing lemon juice with hot water.
- Yellow Food Coloring (Optional): Enhances the visual lemon theme. Gel color is best.
For the Lemon Cream Cheese Frosting:
- Cream Cheese (Softened): The tangy, creamy foundation. Full-fat block style, fully softened.
- Unsalted Butter (Softened): Adds structure, richness, and buttery flavor.
- Vanilla Extract & Lemon Extract: Flavor enhancement.
- Lemon Zest: Adds fresh, bright lemon aroma and flavor.
- Powdered Sugar (Sifted): Sweetness and structure. Sifting is vital for smoothness.
- Lemon Juice (Optional, for consistency/tang): Recipe lists this if needed – likely meaning the main liquid for consistency adjustment is the lemon juice already in the frosting base, or potentially adding more. (Self-correction: Reading instructions, it says add extracts, zest, powdered sugar… then lemon juice if needed. The primary liquid seems missing, assuming it means add milk/cream OR more lemon juice.) Okay, let’s assume the initial lemon juice (from ingredient list) IS the primary liquid, and more can be added.
- Yellow Food Coloring (Optional): For color.
Essential Equipment: Standard Layer Cake Setup
You’ll need standard tools for making a layer cake:
- Two 9-inch Round Cake Pans: As specified. Prepare well!
- Parchment Paper: For lining pan bottoms.
- Electric Mixer (Stand Mixer Recommended): Essential for properly beating the cake batter (especially incorporating fats/eggs) and making smooth, fluffy cream cheese frosting.
- Large & Medium Mixing Bowls.
- Whisk & Rubber Spatula.
- Measuring Cups & Spoons.
- Zester/Microplane & Juicer: For the lemons.
- Wire Cooling Racks.
- Offset Spatula & Cake Turntable (Optional): For frosting application.
List of Ingredients with Measurements (Ready for Velvet!)
Here is your checklist for this moist and tangy cake:
For the Cake:
- 1 ½ cups (approx. 180g) all-purpose flour
- 1 cup (120g) cake flour
- 1 tsp baking soda
- 1 tsp baking powder (Self-correction: Ingredient list has 1 tsp BP)
- ½ tsp salt
- 1 ¾ cups (350g) granulated sugar (Self-correction: Ingredient list has 1.5 cups)
- Corrected Sugar: 1 ½ cups (300g) granulated sugar
- ¾ cup (170ml) vegetable oil
- ¼ cup (approx. 46g) butter-flavored shortening
- 2 large eggs, room temperature
- 1-2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup (240ml) buttermilk, room temperature
- ½ tsp white vinegar
- â…“ cup hot lemon water (2 tbsp lemon juice mixed with â…“ cup hot water)
- 4-6 drops yellow food coloring (optional)
- Nonstick baking spray, flour for pans
For the Lemon Cream Cheese Frosting:
- 16 oz (2 blocks / 454g) cream cheese, softened
- 8 tbsp (1 stick / 113g) unsalted butter, softened
- 1 ½ tsp vanilla extract
- 1 ½ tsp lemon extract
- 1 ½ heaping tsp lemon zest
- 4-5 cups (480-600g) powdered sugar, sifted
- 1-2 tsp lemon juice, if needed for consistency
- 4-5 drops yellow food coloring (optional)
(Note: Several discrepancies between user’s initial ingredient block and later detailed list/directions. I’ve tried to reconcile or use the most specific info provided. Cake flour amount adjusted based on context. Sugar adjusted based on frosting ingredients. Baking powder confirmed.) Ensure ingredients are at correct temperatures!
Step-by-Step Instructions: Creating Lemon Velvet Magic
Let’s bake this incredibly moist Lemon Velvet Cake:
1. Prepare Oven and Pans:
Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. Combine Dry Cake Ingredients:
In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Cake Ingredients Base:
In a large bowl (stand mixer with paddle recommended), beat the granulated sugar, vegetable oil, butter-flavored shortening, room temperature eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy. This differs from standard creaming but follows the recipe order.
4. Alternate Dry and Buttermilk:
Alternate mixing the dry ingredients (from step 2) and the room temperature buttermilk into the wet ingredients base (from step 3). Start and end with the dry ingredients (Dry-Milk-Dry-Milk-Dry). Mix on low speed just until combined after each addition. Scrape the bowl.
5. Add Final Liquids:
In a small cup, mix the white vinegar and the hot lemon water together.
With the mixer on low (or stirring by hand), stir this hot liquid mixture into the batter until just combined. Stir in the yellow food coloring, if using. Do not overmix.
6. Bake the Cake Layers:
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until the centers are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the Cakes:
Let the cakes cool in the pans on wire racks for 10 minutes.
Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely.
8. Make the Lemon Cream Cheese Frosting:
While the cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and fluffy (about 3-5 minutes). Scrape the bowl well.
Add the vanilla extract, lemon extract, and lemon zest. Beat briefly to combine.
With the mixer on low speed, gradually add the sifted powdered sugar, about 1-2 cups at a time, until fully incorporated.
Increase the speed to medium-high and beat until the frosting is light and fluffy.
Check consistency. If too stiff, beat in fresh lemon juice, ½ teaspoon at a time, until smooth and spreadable. Add yellow food coloring, if using, and mix briefly.
9. Assemble the Cake:
Level the tops of the completely cooled cake layers if necessary.
Place one cake layer on a serving platter or cake stand. Spread a generous layer (about 1-1.5 cups) of the lemon cream cheese frosting evenly over the top.
Gently place the second cake layer on top (upside down for a flat surface).
Apply a thin crumb coat of frosting over the entire cake, if desired, and chill briefly (15-20 minutes).
Frost the top and sides of the cake smoothly with the remaining frosting.
10. Garnish and Serve:
Garnish the cake with fresh lemon slices or additional zest, if desired.
Chill the cake for at least 30-60 minutes to allow the frosting to set before slicing.
Serve chilled or at room temperature. Store leftovers covered in the refrigerator.
Troubleshooting: Achieving the Velvet Crumb
Velvet cakes have unique characteristics:
Problem: Cake Doesn’t Have “Velvet” Texture (Dense or Coarse)
Cause: Overmixing batter; ingredients not room temp; incorrect leavening action. Solution: Mix minimally, especially after adding flour and hot liquid. Use room temp eggs/buttermilk. Ensure baking soda/powder are fresh and react properly with buttermilk/vinegar. The flour/cornstarch blend also helps.
Problem: Cake is Oily
Cause: Oil not fully emulsified; incorrect measurement. Solution: Ensure eggs are room temp and batter is beaten sufficiently (but not overmixed) after adding wet ingredients to dry. Measure oil accurately.
Problem: Frosting is Too Tangy
Cause: Lemon juice/zest amounts; natural variation in lemon tartness. Solution: Add more sifted powdered sugar to balance. Use slightly less lemon juice/zest next time if preferred.
Problem: Frosting is Too Soft/Runny Cause: Cream cheese/butter too warm; too much lemon juice added for consistency. Solution: Use cool room temp ingredients. Add lemon juice sparingly for thinning. Chill frosting briefly and re-whip if needed.
Tips and Variations: Lemon Love & Beyond
Customize this delightful cake:
- Velvet Secrets: Room temperature ingredients, the combination of fats (oil/shortening), acidic liquids (buttermilk/vinegar), chemical leaveners (soda/powder), and minimal mixing are all key to that tender velvet texture.
- Lemon Intensity: Adjust the amount of lemon zest, juice, and extract in both the cake and frosting to your preference. Meyer lemons offer a less acidic, more floral note.
- No Cake Flour? The recipe smartly uses AP flour + cornstarch. Stick to this ratio for best results if you don’t have cake flour on hand.
- Fruit Filling: Add a thin layer of lemon curd or raspberry jam between the cake layers before frosting.
- Nuts: Fold ½ cup chopped pecans or walnuts into the batter or sprinkle on top.
- Different Velvet: Adapt the “velvet” method for an Orange Velvet cake using orange zest/juice/extract.
Serving and Pairing Suggestions: Bright and Cheerful
This cake is perfect for showcasing:
Serving Suggestions:
- Serve slightly chilled or at room temperature for the best flavor and frosting texture.
- Garnish simply with lemon slices, zest curls, or fresh berries like raspberries or blueberries.
- Ideal for spring celebrations, Easter, Mother’s Day, birthdays, or anytime a bright, cheerful cake is desired.
Pairing Suggestions:
- Beverages: Pairs beautifully with tea (Earl Grey, chamomile, black), coffee, lemonade, or a light white wine like Pinot Grigio.
- Alongside: A small scoop of raspberry sorbet would provide a lovely flavor and temperature contrast.
Nutritional Information (Approximate, as of April 4, 2025)
The original prompt did not provide Nutrition Facts. Based on the ingredients (oil, shortening, butter, sugar, eggs, flour, cream cheese, powdered sugar), this is a rich, moist layer cake. A rough estimate per slice (assuming 12 slices) could be:
- Calories: 500 – 700+
- Fat: High (25-40g+), significant saturated fat from butter/cream cheese/shortening.
- Carbohydrates: High (60-80g+).
- Sugars: High.
- Protein: Moderate (5-7g).
Enjoy this special Lemon Velvet Cake as a delicious treat!
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Lemon Velvet Cake with Lemon Cream Cheese Frosting
Description
This Lemon Velvet Cake is an absolute dream dessert! I’m captivated by its incredibly moist, tender, almost velvety crumb, bursting with bright lemon flavor. Paired with a tangy, luscious Lemon Cream Cheese Frosting, it’s a truly sophisticated and delightful cake experience
Ingredients
For the Cake:
- 1 ½ cups (approx. 180g) all-purpose flour
- 1 cup (120g) cake flour
- 1 tsp baking soda
- 1 tsp baking powder (Self-correction: Ingredient list has 1 tsp BP)
- ½ tsp salt
- 1 ¾ cups (350g) granulated sugar (Self-correction: Ingredient list has 1.5 cups)
- Corrected Sugar: 1 ½ cups (300g) granulated sugar
- ¾ cup (170ml) vegetable oil
- ¼ cup (approx. 46g) butter-flavored shortening
- 2 large eggs, room temperature
- 1–2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup (240ml) buttermilk, room temperature
- ½ tsp white vinegar
- â…“ cup hot lemon water (2 tbsp lemon juice mixed with â…“ cup hot water)
- 4–6 drops yellow food coloring (optional)
- Nonstick baking spray, flour for pans
For the Lemon Cream Cheese Frosting:
- 16 oz (2 blocks / 454g) cream cheese, softened
- 8 tbsp (1 stick / 113g) unsalted butter, softened
- 1 ½ tsp vanilla extract
- 1 ½ tsp lemon extract
- 1 ½ heaping tsp lemon zest
- 4–5 cups (480-600g) powdered sugar, sifted
- 1–2 tsp lemon juice, if needed for consistency
- 4–5 drops yellow food coloring (optional
Instructions
Let’s bake this incredibly moist Lemon Velvet Cake:
1. Prepare Oven and Pans:
Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. Combine Dry Cake Ingredients:
In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Cake Ingredients Base:
In a large bowl (stand mixer with paddle recommended), beat the granulated sugar, vegetable oil, butter-flavored shortening, room temperature eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy. This differs from standard creaming but follows the recipe order.
4. Alternate Dry and Buttermilk:
Alternate mixing the dry ingredients (from step 2) and the room temperature buttermilk into the wet ingredients base (from step 3). Start and end with the dry ingredients (Dry-Milk-Dry-Milk-Dry). Mix on low speed just until combined after each addition. Scrape the bowl.
5. Add Final Liquids:
In a small cup, mix the white vinegar and the hot lemon water together.
With the mixer on low (or stirring by hand), stir this hot liquid mixture into the batter until just combined. Stir in the yellow food coloring, if using. Do not overmix.
6. Bake the Cake Layers:
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until the centers are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the Cakes:
Let the cakes cool in the pans on wire racks for 10 minutes.
Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely.
8. Make the Lemon Cream Cheese Frosting:
While the cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and fluffy (about 3-5 minutes). Scrape the bowl well.
Add the vanilla extract, lemon extract, and lemon zest. Beat briefly to combine.
With the mixer on low speed, gradually add the sifted powdered sugar, about 1-2 cups at a time, until fully incorporated.
Increase the speed to medium-high and beat until the frosting is light and fluffy.
Check consistency. If too stiff, beat in fresh lemon juice, ½ teaspoon at a time, until smooth and spreadable. Add yellow food coloring, if using, and mix briefly.
9. Assemble the Cake:
Level the tops of the completely cooled cake layers if necessary.
Place one cake layer on a serving platter or cake stand. Spread a generous layer (about 1-1.5 cups) of the lemon cream cheese frosting evenly over the top.
Gently place the second cake layer on top (upside down for a flat surface).
Apply a thin crumb coat of frosting over the entire cake, if desired, and chill briefly (15-20 minutes).
Frost the top and sides of the cake smoothly with the remaining frosting.
10. Garnish and Serve:
Garnish the cake with fresh lemon slices or additional zest, if desired.
Chill the cake for at least 30-60 minutes to allow the frosting to set before slicing.
Serve chilled or at room temperature. Store leftovers covered in the refrigerator.
Recipe Summary and Q&A: Your Lemon Velvet Cake Guide
Let’s recap this delightful Lemon Velvet Cake!
Summary: This recipe creates an exceptionally moist and tender Lemon Velvet Cake using a combination of fats (oil, shortening), acidic liquids (buttermilk, vinegar), and a hot lemon water addition. The cake is layered and frosted with a tangy, rich Lemon Cream Cheese Frosting enhanced with lemon zest, juice, and extract.
Q&A:
Q: What makes this a “Velvet” cake compared to a regular lemon cake?
A: “Velvet” typically refers to a very moist cake with a fine, soft, almost velvety crumb texture. This is often achieved through specific ingredients like buttermilk, vinegar, baking soda (for reaction and tenderness), and sometimes oil or shortening in addition to or instead of butter. This recipe uses several of these elements to create that signature texture in a lemon flavor profile.
Q: Why use both oil and shortening in the cake?
A: Oil provides superior, lasting moistness. Shortening contributes significantly to tenderness by inhibiting gluten development effectively. Using both aims to maximize both moistness and tenderness for that “velvet” feel. Butter-flavored shortening also adds a hint of buttery taste.
Q: Can I substitute the buttermilk?
A: Yes, you can make a substitute: place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add milk (whole or 2%) to reach the 1-cup line. Let stand 5 minutes before using. Real buttermilk often provides slightly better flavor and tenderness, however.
Q: My cream cheese frosting often gets runny. How do I prevent that? A: Use full-fat, block-style cream cheese (not tub-style). Ensure both cream cheese and butter are softened but not warm/melty. Add liquid (lemon juice/cream) sparingly, only as needed for consistency. Sifted powdered sugar provides structure; use the amount needed. Chilling the frosting can help it firm up if it becomes too soft while working.