Lemon Velvet Cake with Lemon Cream Cheese Frosting
Ingredients
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 Lemon Cream Cheese 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 cupspowdered sugar
- 1-2 tsp lemon juice if needed
- 4-5 drops yellow food coloring optional
Instructions
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Preheat oven to 325°F. Grease and flour two 9-inch cake pans.
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In a bowl, whisk together the flours, baking soda, baking powder and salt.
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In another bowl, beat the sugar, oil, shortening, eggs, vanilla, lemon extract and zest until light and fluffy.
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Alternate mixing the dry ingredients and buttermilk into the wet ingredients until just combined.
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Mix the vinegar and hot lemon water together, then stir into the batter along with food coloring if using.
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Divide batter evenly between pans. Bake 25-30 mins until centers are just set.
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Let cakes cool in pans 10 mins, then transfer to a wire rack to cool completely.
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For frosting, beat cream cheese and butter until fluffy. Mix in extracts, zest and powdered sugar until smooth.
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Frost cooled cake layers with lemon cream cheese frosting. Garnish with lemon slices if desired.
Notes
- For ultimate lemon flavor, use fresh lemon juice and zest.
- Don’t overmix batter once the wet and dry ingredients are combined.
- Check cakes a few minutes early and remove when centers are just set but still slightly jiggly.
- Let cakes cool completely before frosting.
- Frosting can be made ahead and refrigerated until ready to use.
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