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Lemon Velvet Cake

Lemon Velvet Cake that Melts in Your Mouth: A Family Favorite

This Lemon Velvet Cake is a delightful treat that melts in your mouth, perfect for family gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour base structure for the cake
  • 1 cup cake flour ensures a tender crumb
  • 1 teaspoon baking soda provides leavening
  • 1.5 teaspoons baking powder works alongside baking soda
  • 0.5 teaspoon salt balances sweetness
  • 1.5 cups granulated sugar sweetens the batter
  • 0.5 cups vegetable oil provides moisture
  • 0.5 cups butter-flavored shortening contributes to lightness
  • 3 large eggs add richness
  • 2 teaspoons vanilla extract enhances flavor
  • 1 teaspoon lemon extract intensifies lemon flavor
  • 1 tablespoon lemon zest provides aromatic oils
  • 1 cup buttermilk adds moisture and acidity
  • 1 tablespoon white vinegar reacts with baking soda
  • 1 cup hot lemon water activates leaveners
  • 0.5 cups lemon juice balances sweetness
  • 1 teaspoon yellow food coloring optional for visual appeal
For the Frosting
  • 8 ounces cream cheese provides creaminess
  • 0.5 cups unsalted butter adds richness
  • 3-4 cups powdered sugar sweetens and thickens
  • 1 teaspoon vanilla extract enhances flavor
  • 1 tablespoon lemon juice optional for tartness
  • 1 teaspoon yellow food coloring optional for visual appeal

Equipment

  • Oven
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons
  • Spatula
  • Cake pans
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix all-purpose flour, cake flour, baking soda, baking powder, and salt.
  3. Cream together granulated sugar, vegetable oil, shortening, and eggs until fluffy.
  4. Mix in vanilla extract, lemon extract, and lemon zest.
  5. Gradually add dry ingredients, alternating with buttermilk, mixing until just combined.
  6. In a small bowl, combine white vinegar with hot lemon water, then fold into the batter.
  7. Divide the batter between the two prepared pans and bake for 25-30 minutes.
  8. Cool the cakes in the pans for about 10 minutes before inverting onto a wire rack.
  9. Beat together cream cheese and unsalted butter, then add powdered sugar and vanilla extract.
  10. Frost the cooled cakes, then garnish with lemon slices or zest if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use fresh lemon juice and zest for the best flavor. Avoid overmixing to keep the cake fluffy.

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