Lemon Velvet Cake

103
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Incredible light and airy Lemon Velvet Cake with Lemon Cream Cheese Frosting. Silky smooth lemon flavor in every layer.

Incredible light and airy Lemon Velvet Cake with Lemon Cream Cheese Frosting. Silky smooth lemon flavor in every layer.

Lemon Velvet Cake

Incredible light and airy Lemon Velvet Cake with Lemon Cream Cheese Frosting. Silky and smooth lemon flavor in every layer.
Servings 8 servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

Lemon Velvet Cake

  • cups all-purpose flour (sifted)
  • 1 cup measuring cup, add 2 Tbsp. cornstarch then fill the measuring cup with all-purpose flour (sifted) (otherwise, use one cup of cake flour)
  • 1 tsp baking soda (sifted)
  • 1 tsp baking powder (sifted)
  • 1 tsp salt (sifted)
  • cup sugar
  • ¾ cup vegetable oil
  • ¼ cup shortening
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 1 tbsp pure lemon extract
  • 1 tsp lemon zest
  • 1 cup buttermilk
  • ½ tsp white vinegar
  • cup warm lemon water (⅓ water + 2 tbsp lemon juice)

Lemon Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 small lemon (juice + zest)

Lemon Cream Cheese Frosting

  • 2 (8oz) packs of Cream Cheese (room temp)
  • 8 tbsp unsalted butter (room temp)
  • tsp pure vanilla extract
  • tsp pure lemon extract
  • 2 tsp lemon zest
  • 5 cups powdered sugar (sifted)
  • 2 tsp lemon juice

Instructions

  • Pre-heat oven to 325° F. Grease and flour two 9" cake pans.
  • In a large bowl, sift flour, baking soda, baking powder, and salt. Set aside.
  • In stand mixer or hand held mixer, mix sugar, oil and shortening until smooth.
  • Add one egg at a time until blended.
  • Add vanilla extract, lemon extract and lemon zest.
  • Combine dry and wet ingredients while alternating buttermilk.
  • Mix together vinegar with lemon water and add to batter.
  • Evenly distribute into cake pans.
  • Bake 25-30 minutes, until moist crumbs attach to toothpick.
  • Cool in pans 10 minutes, then cool completely on wire rack.

Lemon Simple Syrup

  • In small saucepan, whisk together water and sugar until it comes to a boil.
  • Remove from heat and add lemon juice and zest.
  • Pour into glass jar to cool.
  • Brush onto cake layers just before icing.

Lemon Cream Cheese Frosting

  • In stand mixer or with handheld mixer, mix cream cheese and butter together.
  • Add vanilla extract, lemon extract and zest.
  • Add powdered sugar until creamy. Add extra lemon juice to thin it out to your desired consistency.
  • Place in fridge if you'd like the icing to firm up.
  • When cake layers have completely cooled, brush simple syrup over layers, then frost the cake in between layers, top and sides.
Calories: 530kcal
Course: Dessert
Cuisine: American
Keyword: Cake, Lemon

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