Lemon Velvet Cake with Lemon Cream Cheese Frosting
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a delightful treat that captures the essence of spring. With its tender, moist layers and creamy frosting, this cake is perfect for birthdays, celebrations, or simply as a sweet indulgence for any occasion. The bright lemon flavor paired with the rich cream cheese creates a dessert that is both refreshing and satisfying.
Why You’ll Love This Recipe
- Deliciously Tangy: The bright lemon flavor infuses every bite, making it a refreshing choice.
- Easy to Make: With simple steps and accessible ingredients, even novice bakers can create this cake.
- Impressive Presentation: Its vibrant color and luscious frosting make it a stunning centerpiece for any gathering.
- Versatile Occasion Fit: Perfect for birthdays, spring parties, or afternoon tea.
- Creamy Frosting Delight: The lemon cream cheese frosting adds a rich layer of flavor that complements the cake beautifully.
Tools and Preparation
Before you dive into baking your Lemon Velvet Cake with Lemon Cream Cheese Frosting, gather the essential tools to ensure a smooth process.
Essential Tools and Equipment
- 2 9-inch cake pans
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Cooling rack
Importance of Each Tool
- Electric mixer: Provides the power needed to achieve fluffy batter and smooth frosting.
- Mixing bowls: Essential for keeping ingredients organized during the preparation process.
- Cooling rack: Allows your cakes to cool evenly, preventing sogginess.
Ingredients
This sunny lemon velvet cake is pure citrus bliss! The tender cake layers and luscious lemon cream cheese frosting make for the ultimate taste of springtime.
Ingredients:
– 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)
– 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 cups powdered sugar
– 1-2 tsp lemon juice (if needed)
– 4-5 drops yellow food coloring (optional)
How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting
Step 1: Preheat the Oven
Preheat your oven to 325°F. Grease and flour two 9-inch cake pans to prepare them for baking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together:
all-purpose flour
cake flour
baking soda
baking powder
salt
Step 3: Mix Wet Ingredients
In another bowl, beat together:
granulated sugar
vegetable oil
butter-flavored shortening
eggs
vanilla extract
lemon extract
lemon zest
until light and fluffy.
Step 4: Combine Mixtures
Alternate adding the dry ingredients and buttermilk into the wet mixture until just combined. Be careful not to overmix.
Step 5: Add Vinegar and Hot Water
Mix white vinegar with hot lemon water in a small bowl. Stir this mixture into the batter along with yellow food coloring if desired.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake in preheated oven for 25–30 minutes, or until centers are just set.
Step 7: Cool Cakes
Let cakes cool in pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make Frosting
For the frosting, beat together:
softened cream cheese
softened butter
until fluffy. Then mix in:
vanilla extract
lemon extract
lemon zest
and powdered sugar until smooth.
Step 9: Assemble Cake
Once cooled, frost each layer of the cake generously with your delicious lemon cream cheese frosting. Garnish with fresh lemon slices if desired.
Enjoy your homemade Lemon Velvet Cake with Lemon Cream Cheese Frosting!
How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting
Serving Lemon Velvet Cake with Lemon Cream Cheese Frosting can elevate any gathering. This cake is not only delicious but also visually appealing, making it the perfect centerpiece for various occasions.
For a Festive Occasion
- Garnish with Fresh Berries: Add strawberries, blueberries, or raspberries on top of the frosting for a pop of color and freshness.
- Lemon Slices: Thinly slice fresh lemons and place them decoratively on the cake for a vibrant touch.
With Beverages
- Iced Tea: Pair your cake with chilled iced tea, which complements the citrus flavors beautifully.
- Sparkling Water: Serve with lemon-infused sparkling water to keep things refreshing and light.
At a Brunch
- Coffee: A rich cup of coffee enhances the sweetness of the cake and makes for a delightful brunch pairing.
- Mimosas: Offer mimosas alongside your cake for a bubbly and festive feel.
As an Afternoon Snack
- Whipped Cream: Serve individual slices topped with a dollop of whipped cream for added creaminess.
- Vanilla Ice Cream: A scoop of vanilla ice cream pairs wonderfully with the lemony flavors, creating a delightful contrast.
How to Perfect Lemon Velvet Cake with Lemon Cream Cheese Frosting
To achieve the best results with your Lemon Velvet Cake, follow these helpful tips.
- Boldly Use Fresh Ingredients: Always opt for fresh lemons and quality butter for maximum flavor.
- Maintain Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature to create a smooth batter and frosting.
- Don’t Overmix the Batter: Mix until just combined to maintain the cake’s light texture; overmixing can lead to a dense result.
- Cool Cakes Completely: Allow your cakes to cool completely before frosting to prevent melting the frosting.
- Adjust Frosting Consistency: If your frosting is too thick, add a teaspoon of lemon juice; if too thin, incorporate more powdered sugar until desired consistency is reached.
Best Side Dishes for Lemon Velvet Cake with Lemon Cream Cheese Frosting
To complement the vibrant flavors of Lemon Velvet Cake, consider serving it with some delightful side dishes. These pairings enhance your dessert experience.
- Fruit Salad: A mix of citrus fruits like oranges and grapefruits adds brightness and balances sweetness.
- Greek Yogurt Parfait: Layered yogurt with granola and berries offers a creamy contrast that pairs well with lemon.
- Caprese Salad: The fresh basil and mozzarella provide a savory element that nicely offsets the sweetness of the cake.
- Mini Quiches: These savory bites make for an excellent contrast in flavor while being easy to serve at gatherings.
- Cheese Board: An assortment of cheeses complements dessert beautifully; include mild options like brie or goat cheese.
- Savory Scones: Offering scones with herbs or cheese creates an interesting mix alongside sweet desserts.
Common Mistakes to Avoid
Making a Lemon Velvet Cake with Lemon Cream Cheese Frosting can be delightful, but there are pitfalls to avoid for the best results.
- Using cold ingredients: Starting with cold eggs or buttermilk can make your batter uneven. Always bring these ingredients to room temperature for a smoother mix.
- Overmixing the batter: Overmixing can lead to a dense cake. Mix just until combined to keep the texture light and fluffy.
- Not measuring accurately: Improper measurements can ruin your cake. Use a kitchen scale or measuring cups correctly to ensure precision.
- Skipping the cooling time: Frosting a warm cake can cause it to melt. Allow your layers to cool completely before frosting them for better results.
- Ignoring oven calibration: Your oven may not heat accurately. Use an oven thermometer to check its temperature and adjust as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store the cake in an airtight container.
- It will last up to 4 days in the refrigerator.
Freezing Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Wrap individual slices in plastic wrap for best results.
- Freeze for up to 2 months for optimal freshness.
Reheating Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Oven: Preheat your oven to 350°F and place the slice on a baking sheet. Heat for about 10 minutes until warmed through.
- Microwave: Heat on medium power for 15-20 seconds. Check frequently to avoid overheating.
- Stovetop: Use a pan over low heat, covering it with a lid. Warm for about 5 minutes, checking occasionally.
Frequently Asked Questions
Here are some common questions about making this delightful dessert.
Can I use different flavors instead of lemon?
You can certainly experiment! Substitute lemon extract with vanilla or orange extract for a different flavor profile while keeping the same base recipe.
How do I make my cake more moist?
To enhance moisture, consider adding an extra tablespoon of buttermilk or using oil instead of butter in some parts of the recipe.
What can I use if I don’t have buttermilk?
You can create a buttermilk substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes before using.
How should I frost my Lemon Velvet Cake?
For a beautiful finish, use an offset spatula to spread the frosting evenly. You may also pipe decorative swirls on top if you wish!
Final Thoughts
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is not only refreshing but also versatile enough for any occasion. Try customizing it by adding fresh berries or experimenting with different citrus zest! It’s sure to become a favorite at your table.
Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Indulge in the refreshing flavors of our Lemon Velvet Cake with Lemon Cream Cheese Frosting. This delightful dessert is a perfect representation of spring, featuring tender, moist layers infused with zesty lemon. The creamy frosting complements the cake beautifully, making it an ideal choice for birthdays, celebrations, or simply a sweet treat to brighten your day. With its stunning appearance and irresistible taste, this cake is sure to impress friends and family alike.
Ingredients
- 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)
- 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 cups powdered sugar
- 1–2 tsp lemon juice (if needed)
- 4–5 drops yellow food coloring (optional)
Instructions
- Preheat the oven to 325°F and grease two 9-inch cake pans.
- In one bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt.
- In another bowl, beat granulated sugar, vegetable oil, shortening, eggs, vanilla extract, lemon extract, and lemon zest until fluffy.
- Gradually add dry ingredients and buttermilk to the wet mixture until just combined.
- Mix white vinegar with hot lemon water and fold into the batter along with yellow food coloring if desired.
- Divide the batter between the prepared pans and bake for 25–30 minutes until set.
- Cool cakes in pans for 10 minutes before transferring them to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until fluffy; mix in extracts, lemon zest, and powdered sugar until smooth.
- Once cooled, generously frost each layer of the cake and garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 370
- Sugar: 34g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
