Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Velvet Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

This Lemon Velvet Cake with Cream Cheese Frosting is a tender, moist cake layered with a luscious, tangy cream cheese frosting enhanced by fresh lemon zest and extracts. Perfect for spring and summer celebrations, it combines the delicate crumb of a classic velvet cake with a bright citrus flavor and a beautifully soft, smooth frosting. The subtle yellow color is accentuated with a touch of gel food coloring, giving it an inviting and festive look.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 2/3 cup unsalted butter, room temperature (about 1 1/3 sticks)
  • 1 2/3 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups buttermilk (see notes for substitutions)
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon extract
  • 1-2 drops concentrated yellow gel food coloring
  • 3 large eggs, near room temperature
  • 2 2/3 cups all-purpose flour (measured correctly; spooned into the measuring cup)
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Frosting Ingredients

  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 1/2 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 5 cups powdered sugar
  • 1-2 teaspoons lemon juice (if needed to reach desired consistency)
  • 1-2 drops concentrated yellow gel food coloring

Instructions

  1. Preheat and prepare pans: Preheat the oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round (2-inch deep) cake pans very well to prevent sticking.
  2. Mix wet ingredients: In a medium-sized bowl, whisk together the vegetable oil, vanilla extract, buttermilk, lemon zest, lemon extract, and 1-2 drops of concentrated yellow gel food coloring. Set aside.
  3. Mix dry ingredients: In another medium-sized bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
  4. Cream butter and sugar: In a large mixing bowl, add the room temperature butter and granulated sugar. Mix on medium-high to high speed for about 4 minutes until the mixture is light and fluffy.
  5. Add eggs: Add the eggs one at a time, mixing on medium speed for about 20 seconds after each egg to incorporate without overmixing.
  6. Combine dry and liquid ingredients alternately: Alternately add the dry and wet mixtures to the batter. Start with one-third of the dry mixture, mixing on medium speed until just combined. Then add half of the wet mixture, mix just until combined. Continue with another third of the dry mixture, mix until combined, then the remaining half of the wet mixture, mix, and finally the last third of the dry mixture, mixing only until combined. Avoid overmixing to prevent a dense or rubbery texture.
  7. Add food coloring if needed: If a more vibrant yellow color is desired, add a few more drops of yellow gel food coloring, mixing gently just until incorporated.
  8. Bake the cake: Pour the batter evenly into the prepared pans. Bake on the middle rack in the preheated oven at 325°F for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or clean. The cake tops should be flat.
  9. Cool the cake layers: Remove the cakes from the oven and let them cool on wire racks in the pans for about 15 minutes. Carefully remove the cake layers from the pans and let them cool completely on the racks before frosting. Handle gently as the cake is delicate and tender.
  10. Prepare the frosting: In a large bowl, beat the room temperature cream cheese and butter on medium-high speed until smooth.
  11. Add flavorings: Mix in the lemon extract, lemon zest, and a pinch of salt until fully combined.
  12. Add powdered sugar: Add half of the powdered sugar and beat on medium-high speed until smooth. Repeat with the second half of the powdered sugar and mix again until creamy.
  13. Adjust consistency: Check the frosting consistency; if it is too thick, add lemon juice a teaspoon at a time and mix until desired consistency is reached.
  14. Add coloring and finish frosting: For a soft yellow hue, add 1-2 drops of yellow gel food coloring and beat for a couple of minutes until light and fluffy.
  15. Assemble and serve: Frost the cooled cake layers as desired. Refer to notes for storage and serving suggestions.

Notes

  • For buttermilk substitution, use 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar; let sit for 5 minutes before using.
  • The cake layers are delicate; handle them gently when removing from pans and layering.
  • Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
  • The frosting can be made a day ahead and stored in the refrigerator. Beat briefly before frosting if refrigerated.
  • Add more lemon zest for a stronger lemon flavor if desired.
  • Do not overmix batter to maintain a tender crumb and avoid dense cake.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-velvet-cake-with-cream-cheese-frosting-recipe/