Lemon Velvet Cake with Lemon Cream Cheese Frosting

Introduction & Inspiration

We all know and love the dramatic Red Velvet cake, but have you ever considered a Lemon Velvet Cake? This recipe takes that signature moist, tender, almost velvety crumb structure we adore and infuses it with bright, zesty, glorious lemon flavor! Paired with its perfect partner – a tangy, creamy Lemon Cream Cheese Frosting – this cake is a stunning celebration of citrusy sunshine.

My inspiration for diving into this recipe comes from the desire to explore that unique “velvet” texture beyond its typical red counterpart. This cake uses a clever combination of ingredients like oil, shortening, buttermilk, vinegar, and even hot lemon water, all working together to create an exceptionally moist and tender crumb. The intense lemon flavor comes from zest, extract, and juice, ensuring a truly bright and satisfying citrus experience.

Imagine slicing into a beautiful pale yellow cake (perhaps enhanced with a touch of color) that is incredibly soft and moist, each bite bursting with bright lemon notes perfectly balanced by the rich tang of the cream cheese frosting. It’s familiar in its comforting texture, yet excitingly different with its vibrant lemon focus. It’s perfect for spring gatherings, birthdays, showers, or anytime you want a cake that truly dazzles.

Let’s bake this ray of lemony sunshine together! I’ll guide you through the specific techniques that create that signature velvet texture and how to whip up the ultimate tangy lemon cream cheese frosting. Get ready for a new favorite!

Nostalgic Appeal

While “Lemon Velvet” might not be a widely known traditional recipe with deep historical roots like Red Velvet, its components tap into powerful nostalgic connections. Lemon desserts – lemonade, lemon bars, lemon meringue pie, simple lemon loaf cakes – are universally loved, evoking feelings of sunshine, freshness, clean flavors, and happy summer days. Lemon is a flavor that instantly brightens moods.

The “velvet” aspect connects us to the special occasion feel of its red cousin. Velvet cakes promise a specific luxurious texture – moist, tender, soft, almost plush – that feels inherently indulgent and comforting. Combining the bright, happy nostalgia of lemon with the comforting, special-occasion nostalgia of a velvet cake creates something truly appealing. The tangy cream cheese frosting adds another layer of comforting familiarity, being the classic partner for velvet cakes.

This cake, therefore, offers a delightful blend: the cheerful nostalgia of lemon and the sophisticated comfort nostalgia associated with velvet cakes. It feels both refreshingly bright and reassuringly plush. It’s familiar enough to be instantly loved, yet unique enough to feel special and memorable.

Sharing this Lemon Velvet Cake often surprises and delights people. It takes familiar elements and combines them in a way that feels both classic and innovative, sparking joy and satisfying cravings for both bright citrus and comforting cake textures.

Homemade Focus

Creating this Lemon Velvet Cake from scratch is essential for achieving its signature texture and vibrant, authentic flavor. The homemade focus lies particularly in the careful combination of ingredients designed to produce that “velvet” crumb and the layering of genuine lemon flavor. Using both vegetable oil for moisture and butter-flavored shortening (a somewhat retro ingredient!) contributes specific textural properties that might differ from an all-butter or all-oil cake. Working with both cake flour and all-purpose flour creates a specific balance for structure and tenderness.

The recipe employs several techniques common in velvet cakes: using buttermilk and white vinegar for acidity to react with the baking soda, creating lift and tenderness. The final addition of hot lemon water (hot liquid added to batter) is another technique known for yielding exceptionally moist cakes, similar to methods used in some classic chocolate cakes. Mastering these specific chemical interactions and mixing steps is key to the homemade result.

Using multiple sources of real lemon flavor – fresh zest rubbed into sugar, lemon extract, and lemon juice – ensures a bright, complex, and authentic citrus taste far superior to artificial flavorings. Making the Lemon Cream Cheese Frosting from scratch allows you to control the balance of tangy cream cheese, rich butter, fresh lemon notes (from zest and juice), and sweetness, achieving a perfect complement to the cake. From balancing fats and acids to infusing intense lemon flavor, this cake celebrates the nuances achievable through dedicated homemade baking.

Flavor Goal

My primary flavor goal for this Lemon Velvet Cake is an explosion of bright, tangy lemon flavor delivered in an exceptionally moist, tender, velvety crumb, perfectly balanced by a rich cream cheese frosting. The cake itself should scream LEMON – deriving intense flavor from zest, extract, and juice-infused water. It should have a noticeable tang from the buttermilk and vinegar, cutting through the sweetness and enhancing the citrus notes. The texture must be paramount: incredibly moist, soft, fine-grained, living up to the “velvet” promise.

The Lemon Cream Cheese Frosting aims to be the ultimate tangy, creamy partner. The distinct tang of good quality cream cheese should be prominent, amplified by fresh lemon zest and juice (used optionally for consistency/extra tang). It needs to be rich and smooth from the butter and cream cheese, sweet enough to be frosting, but with the tanginess providing a crucial balance to the cake’s inherent sweetness and tartness.

When eaten together, the experience should be bright, refreshing, yet rich and satisfying. The tangy, moist lemon cake should meld seamlessly with the cool, creamy, zesty frosting. It aims for a perfect harmony of lemon intensity, tangy counterpoints, comforting sweetness, and that luxurious velvet texture.

Ingredient Insights

Let’s dive into the specific ingredients that create the unique character of this Lemon Velvet Cake. The recipe uses a blend of all-purpose flour (for structure) and cake flour (for tenderness). Baking soda and baking powder work together for leavening, activated by acidic ingredients. Salt balances flavors. Granulated sugar provides sweetness. The fat component is interesting: vegetable oil ensures moisture, while butter-flavored shortening likely contributes to tenderness and perhaps a specific crumb structure or stability (shortening has a higher melting point than butter).

Room temperature large eggs bind and enrich. Flavor comes intensely from pure vanilla extract, pure lemon extract, and fresh lemon zest rubbed into the sugar to release its aromatic oils. Room temperature buttermilk adds moisture, tang, and acidity. White distilled vinegar provides an extra acid boost for the baking soda, enhancing tenderness and potentially crumb structure. A unique step is adding hot lemon water (hot water mixed with fresh lemon juice) at the end – this technique often creates an exceptionally moist cake. Optional yellow food coloring enhances the visual lemon theme.

The Lemon Cream Cheese Frosting uses full-fat brick-style cream cheese and unsalted butter, both properly softened for a smooth, lump-free result. Vanilla extract and lemon extract provide flavor depth, while fresh lemon zest adds bright aroma and taste. Sifted powdered sugar provides sweetness and structure. A small amount of fresh lemon juice is listed as optional if needed primarily for adjusting consistency, suggesting the main tang comes from the cream cheese and zest. Optional yellow food coloring can enhance the frosting’s appearance.

Essential Equipment

Baking this lovely Lemon Velvet Cake requires standard baking equipment commonly found in most kitchens. You’ll need two 9-inch round cake pans, prepared well with grease and flour (or baking spray) and potentially lined with parchment paper bottoms (though not explicitly called for in the cake prep, only frosting assembly mention – always good practice).

An electric mixer (stand mixer with paddle attachment or handheld mixer) is essential for properly creaming the sugar, oil, shortening, and eggs for the cake batter, and crucial for beating the cream cheese and butter until light and fluffy for the frosting. You’ll need several mixing bowls: a large one for the main cake batter, a medium one for whisking dry ingredients, and a large one for the frosting.

Standard measuring cups (dry and liquid) and measuring spoons are required. A whisk is useful for combining dry ingredients. A good quality zester or microplane is needed for the lemon zest. A juicer (manual or electric) is helpful for the fresh lemon juice used in the hot water and optionally in the frosting. Rubber or silicone spatulas are important for scraping the bowl during mixing and ensuring all ingredients are evenly incorporated. A fine-mesh sieve is recommended for sifting the flours and powdered sugar to prevent lumps.

Wire cooling racks are essential for cooling the baked cake layers completely before frosting. An offset spatula is the best tool for applying and smoothing the lemon cream cheese frosting. A serrated knife or cake leveler can be used to trim domes if desired before assembly.

List of Ingredients with Measurements

Here are the precise measurements for this delightful Lemon Velvet Cake:

For the Lemon Velvet Cake Layers (makes two 9-inch layers):

• ▢ 1 1/2 cups (approx. 180-190g) all-purpose flour
• ▢ 1 cup (approx. 120g) cake flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 3/4 cups (350g) granulated sugar
• ▢ 3/4 cup (180ml) vegetable oil
• ▢ 1/4 cup (approx. 48g) butter-flavored shortening
• ▢ 2 large eggs, room temperature
• ▢ 1-2 tsp pure vanilla extract (use 2 tsp for stronger vanilla)
• ▢ 1 tbsp lemon extract
• ▢ 1 heaping tsp fresh lemon zest (from 1-2 lemons)
• ▢ 1 cup (240ml) buttermilk, room temperature*
• ▢ 1/2 tsp white distilled vinegar
• ▢ 1/3 cup hot water mixed with 2 tbsp fresh lemon juice (=”hot lemon water”)
• ▢ 4-6 drops yellow food coloring (optional)
• Buttermilk substitute: 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit 5 mins.*

For the Lemon Cream Cheese Frosting:

• ▢ 16 oz (2 blocks or 452g) full-fat brick cream cheese, softened
• ▢ 8 tbsp (1 stick or 113g) unsalted butter, softened
• ▢ 1 1/2 tsp pure vanilla extract
• ▢ 1 1/2 tsp lemon extract
• ▢ 1 1/2 heaping tsp fresh lemon zest
• ▢ 4-5 cups (approx. 480-600g) confectioner’s sugar (powdered sugar), sifted
• ▢ 1-2 tsp fresh lemon juice (only if needed for consistency/extra tang)
• ▢ 4-5 drops yellow food coloring (optional)

For Garnish (Optional):

• ▢ Thin lemon slices

Step-by-Step Instructions

Let’s bake this beautiful Lemon Velvet Cake! First, prepare your oven and pans. Preheat oven to a moderate 325°F (160-165°C). Grease and flour two 9-inch round cake pans very well. Lining the bottoms with parchment paper is also a good idea for easy release. Set aside. Ensure eggs, buttermilk, cream cheese, and butter are at room temperature.

Prepare the dry ingredients. In a medium or large bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until well combined and aerated. Set aside.

Begin the wet ingredients. In a large bowl (using a stand mixer with paddle attachment or handheld mixer), combine the granulated sugar, vegetable oil, butter-flavored shortening, room temperature eggs, vanilla extract, lemon extract, and lemon zest. Beat on medium-high speed until the mixture is light in color and fluffy in texture, about 3-4 minutes. Scrape down the sides and bottom of the bowl.

Alternate additions. With the mixer on low speed, add about one-third of the whisked dry ingredients to the wet mixture. Mix until just barely combined. Add about half of the room temperature buttermilk and mix on low until just combined. Repeat with another third of the dry ingredients, the remaining half of the buttermilk, and finish with the last third of the dry ingredients. Mix on the lowest speed only until the last streaks of flour disappear. Do not overmix.

Prepare the final liquid addition. In a small cup or bowl, stir together the white vinegar and the “hot lemon water” (1/3 cup hot water mixed with 2 tbsp fresh lemon juice). Gently stir this hot liquid mixture into the finished cake batter until just combined. If using yellow food coloring, stir it in now. The batter might seem slightly thin.

Divide the finished batter evenly between the two prepared 9-inch cake pans. Smooth the tops gently. Bake in the preheated 325°F oven for 25-30 minutes. The cakes are done when the centers are just set (spring back lightly when touched) and a wooden toothpick inserted into the center comes out clean. The lower temperature helps create a tender crumb.

Let the cakes cool in their pans on wire racks for about 10 minutes. Then, carefully run a thin knife around the edges and invert the cakes onto the wire racks. Peel off parchment if used, and let them cool completely before frosting.

While the cakes cool, make the Lemon Cream Cheese Frosting. Ensure cream cheese and butter are properly softened. In a large bowl using an electric mixer (stand mixer with paddle or handheld), beat the softened cream cheese and softened butter together on medium-high speed for about 3-5 minutes until completely smooth, light, and fluffy, with no lumps. Scrape down the bowl well.

Beat in the vanilla extract, lemon extract, and fresh lemon zest until combined. Turn the mixer speed down to low. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing until just incorporated after each addition. Once all the initial 4 cups of sugar are added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is very smooth and creamy. Add the optional yellow food coloring now if using. Assess the consistency and sweetness – if it seems too thick, beat in 1-2 teaspoons of fresh lemon juice (this also adds tang). If it needs more sweetness or structure (unlikely), beat in up to 1 more cup of sifted powdered sugar. Beat until perfectly smooth and fluffy.

Assemble the completely cooled cake. Level the tops of the cake layers with a serrated knife if desired. Place one cake layer onto your serving plate or cake stand. Spread a generous layer of the lemon cream cheese frosting evenly over the top (about 1.5 cups).

Carefully place the second cake layer on top (upside down is good for a flat top). Use the remaining frosting to cover the top and sides of the entire cake. Smooth the frosting with an offset spatula or create decorative swirls. Garnish with fresh thin lemon slices if desired. Chill the cake for at least 30-60 minutes to allow the frosting to set before slicing and serving.

Troubleshooting

Achieving the “velvet” texture relies on the specific ingredient combination and gentle mixing. Overmixing after adding flour can lead to a tough cake, negating the velvet effect. Ensure the buttermilk, vinegar, and baking soda reaction happens effectively (fresh ingredients!). The hot lemon water added last also contributes moisture – ensure it’s hot but not boiling, and stir it in gently but thoroughly. If the cake is dry, suspect overbaking, especially at the lower temperature – check doneness cues carefully.

The use of both oil and shortening is unique. Ensure the shortening is well incorporated during the creaming stage. If substituting all butter, the texture might be slightly different (potentially less “velvet-like” according to some theories about shortening’s effect on crumb). The lemon flavor intensity depends on fresh zest and quality extracts; adjust amounts slightly based on preference if needed.

For the Lemon Cream Cheese Frosting, the most common issue is lumps or a runny texture. Use fully softened brick-style cream cheese and butter, and beat them together until absolutely smooth before adding sugar. Sift the powdered sugar! Add extra lemon juice for thinning very sparingly, as too much liquid can make cream cheese frosting too soft, especially if ingredients were slightly warm. If it seems too soft despite correct ingredients/temps, chilling usually firms it up.

Tips and Variations

Let’s brighten your Lemon Velvet Cake even more! For maximum lemon impact, increase the zest to 2 tablespoons in the cake and 2 teaspoons in the frosting. Rubbing the zest into the sugar is key for releasing oils. You could add poppy seeds (about 2 tablespoons) to the dry ingredients for a classic Lemon Poppy Seed Velvet Cake variation.

Instead of the flour blend, you could likely use 2 1/2 cups of cake flour directly for an even more tender result. If you don’t have butter-flavored shortening, regular vegetable shortening could work, or substitute with an equal amount of softened butter (totaling 1 cup butter), though the texture might vary slightly.

Want to add a filling? A thin layer of lemon curd or raspberry jam between the cake layers before adding the frosting would be delicious. Consider adding fresh berries (blueberries or raspberries) folded gently into the cake batter at the very end (toss in flour first), though this changes it from a pure lemon velvet.

For the frosting, using vanilla bean paste instead of extract adds lovely visual specks. You can adjust the lemon extract amount to your preference. If you love intense tang, rely on zest primarily and use cream instead of lemon juice for thinning if needed. Decorate with candied lemon peel, white chocolate curls, or fresh mint sprigs in addition to or instead of lemon slices.

Serving and Pairing Suggestions

This vibrant Lemon Velvet Cake is a sophisticated yet comforting dessert, perfect for spring celebrations like Easter or Mother’s Day, birthdays, showers, afternoon tea, or anytime you crave a bright, tangy, moist cake. It must be stored covered in the refrigerator due to the cream cheese frosting and buttermilk/sour cream in the cake. For the best flavor and that signature velvet texture, allow the cake to sit at cool room temperature for about 30-60 minutes before serving.

The cake’s bright lemon profile pairs beautifully with beverages that complement citrus and creaminess. Hot or iced black tea (like Earl Grey or English Breakfast), green tea, or herbal teas (chamomile, lemon balm, mint) are lovely choices. Coffee works well too. For cold drinks, fresh lemonade or sparkling water with lemon are perfect. A light, crisp white wine like a Pinot Grigio or Sauvignon Blanc, or a celebratory Prosecco, would also pair nicely.

Serve slices on their own to showcase the beautiful pale yellow color (if used) and the intense lemon flavor. A few fresh raspberries or blueberries alongside would add a nice color contrast and complementary fruitiness. Use a sharp, clean knife for neat slices. Its rich tanginess and moist texture make it incredibly satisfying.

Nutritional Information

This Lemon Velvet Cake, while bursting with bright flavor, is an indulgent dessert. The cake layers contain oil, shortening, sugar, eggs, buttermilk, and flour. The frosting is rich with full-fat cream cheese, butter, and a significant amount of powdered sugar. These ingredients contribute substantially to the cake’s calorie, fat (including saturated fats from butter/shortening/cream cheese), and sugar content.

Using a combination of oil and shortening provides specific textural benefits but contributes fat. Cake flour and AP flour are refined carbohydrates. Buttermilk and sour cream/yogurt add some protein and calcium. Fresh lemon provides Vitamin C and bright flavor with minimal calories.

Enjoy this cake as a special treat, savoring its unique velvet texture and intense lemon flavor achieved through specific ingredient combinations and homemade care. It’s a sophisticated twist on a classic cake texture, perfect for celebrations and moments deserving of a bright, delicious indulgence.

Print

Recipe Summary and Q&A

This recipe guides you through creating a unique and delicious Lemon Velvet Cake with Lemon Cream Cheese Frosting. We bake two 9-inch layers of exceptionally moist and tender cake using a blend of cake flour and all-purpose flour, oil and butter-flavored shortening, buttermilk, vinegar, and hot lemon water to achieve a “velvet” texture, intensely flavored with lemon zest, juice, and extract. The cake is frosted with a rich, tangy lemon cream cheese frosting enhanced with both lemon zest and extract.

Key techniques include the specific combination of fats and liquids, the acid/leavening reactions common to velvet cakes adapted for lemon, the addition of hot liquid for moisture, and making a smooth, flavorful lemon cream cheese frosting. The result is a bright, tangy, incredibly moist cake with a luxurious texture.

Q&A:

• What is “butter-flavored shortening” and can I substitute? Butter-flavored shortening (like Crisco sticks) is vegetable shortening with added artificial butter flavor. It provides tenderness and stability similar to regular shortening but adds a buttery taste note. You can substitute regular vegetable shortening (texture might be slightly different) or use an equal amount of additional softened unsalted butter (making it an all-butter/oil cake, which will also alter texture slightly).
• Why use both AP flour and cake flour? Cake flour has less protein, creating a more tender crumb. All-purpose flour provides more structure. Using a blend aims for a balance – very tender but not so delicate that it falls apart easily. You could likely substitute all cake flour (2.5 cups total) for maximum tenderness.
• Why add vinegar AND hot lemon water? These steps are key to the “velvet” chemistry, similar to Red Velvet. Vinegar adds extra acid to ensure a good reaction with the baking soda for lift and tenderness. The hot liquid (water + lemon juice here) added at the end often helps dissolve sugars fully and creates an exceptionally moist crumb structure. Don’t skip these steps for the intended texture!
• My cream cheese frosting is too soft/runny. Ensure cream cheese and butter were properly softened but not warm/melty. Use full-fat brick-style cream cheese. Beat them together well before adding sugar. Add any extra liquid (lemon juice/cream) very sparingly. Chilling the finished frosting usually helps firm it up.