11/26/2025
I think we gonna cook this next week delicious 🤤
Lemon Velvet Cake + Lemon Cream Cheese Frosting 🤩 😍
Prepare to be tantalized by the exquisite Lemon Velvet Cake, paired with a luxurious Lemon Cream Cheese Frosting. This harmonious blend of flavors and textures is a true delight for lemon enthusiasts. The soft, velvety cake base, infused with the brightness of lemons, is perfectly complemented by the creamy and zesty cream cheese frosting. Let’s embark on this delightful culinary journey to create a Lemon Velvet Cake that will leave your taste buds singing.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
For the Lemon Velvet Cake:
1½ cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
1/2 teaspoon white distilled vinegar
1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
4-6 drops yellow food coloring
For the Lemon Cream Cheese Frosting:
2 (8 oz) cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure lemon extract
1 ½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar, sifted
1-2 teaspoons lemon juice (if needed)
4-5 drops yellow food coloring
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
Lemon Velvet Cake:
Preheat your oven to 325°F. Grease and flour two 9-inch cake pans with dark interiors, then set them aside.
In a large bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set this mixture aside.
In another large bowl, blend together granulated sugar, vegetable oil, and butter-flavored shortening.
One at a time, add the eggs and mix well after each addition.
Incorporate the pure vanilla extract, lemon extract, and lemon zest into the wet mixture.
Gradually combine the dry ingredients with the wet ingredients, alternating with buttermilk.
Mix the white distilled vinegar and hot lemon water, then blend this into the batter.
Adjust the food coloring until you achieve your desired shade of lemony yellow.
Pour the batter evenly into the prepared cake pans and tap them gently to release any trapped air bubbles.
Bake for 25-30 minutes, checking at the 25-minute mark and adjusting the time if needed. The cake is ready when moist crumbs cling to a toothpick inserted into the center.
Allow the cakes to cool in the pans until they are safe to touch. They will continue to cook as they cool. Once cooled, carefully remove the cakes from the pans and place them on a cooling rack to cool completely.
𝗟𝗲𝗺𝗼𝗻 𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴:
In a spacious bowl, combine the cream cheese and softened butter.
Mix in the pure vanilla extract, pure lemon extract, and lemon zest.
Gradually add sifted powdered sugar until the frosting is creamy. You can incorporate lemon juice to adjust the consistency if needed.
Stir in food coloring if desired, and place the frosting in the refrigerator to firm up slightly before frosting the cakes.
Once the frosting is creamy and spreadable, frost the cakes, and garnish with extra lemon zest if desired.
Enjoy your homemade Lemon Velvet Cake with Lemon Cream Cheese Frosting – a burst of lemony indulgence in every bite!
