Description

Experience the ultimate citrus luxury with this Lemon Velvet Cake, featuring a fine-textured, silky crumb made possible by a traditional buttermilk and vinegar reaction. Topped with a rich, tangy lemon cream cheese frosting, it is a bright and nostalgic dessert perfect for any special gathering.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup butter-flavored shortening
3 large eggs
1 teaspoon vanilla extract
2 teaspoons lemon extract
1 tablespoon lemon zest
1 cup buttermilk
1 teaspoon white vinegar
1/2 cup hot lemon water
2-3 drops yellow food coloring (optional)
16 ounces full-fat cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon zest
1 teaspoon lemon juice

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Instructions

Preheat your oven to 325°F and grease two 9-inch cake pans with shortening and a light dusting of flour.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until well combined.
In a large mixing bowl, beat the granulated sugar, vegetable oil, and shortening until pale and fluffy, then add eggs one at a time followed by the vanilla, lemon extract, and zest.
Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour, and stir until just combined.
Stir the white vinegar and optional food coloring into the hot lemon water, then gently fold this mixture into the cake batter.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the centers are set and spring back to the touch.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting by beating together the softened cream cheese and butter, then gradually adding powdered sugar, extracts, and zest; frost the cooled cake layers generously.

Notes

For the most successful rise, ensure your baking soda is fresh and your buttermilk is at room temperature before mixing. To achieve perfectly clean slices, try chilling the assembled cake in the refrigerator for at least one hour before cutting with a sharp, warm knife.

Prep Time: 25 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American