Lemon velvet layer cake

Short Description

The Lemon Velvet Layer Cake is a soft and tender cake infused with bright lemon flavor and covered in a rich lemon cream cheese frosting. With a smooth, velvety texture and vibrant citrus notes, this cake is a perfect centerpiece for spring and summer gatherings, birthdays, or afternoon teas.

Why You’ll Love This Recipe

• Velvety, Moist Texture: The cake boasts a soft crumb thanks to the use of buttermilk and a blend of flours.
• Fresh Citrus Flavor: A mix of lemon zest, lemon juice, and lemon extract delivers bold, refreshing lemon taste in every bite.
• Beautiful Presentation: With its layered structure and creamy frosting, the cake presents elegantly for any celebration.
• Customizable: This recipe is versatile—adaptable for different fillings, toppings, and dietary needs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

• All-purpose flour
• Cake flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Vegetable oil
• Butter-flavored shortening
• Eggs
• Vanilla extract
• Lemon extract
• Lemon zest
• Buttermilk
• White vinegar
• Hot water mixed with fresh lemon juice
• Yellow food coloring (optional)

For the Frosting

• Cream cheese, softened
• Unsalted butter, softened
• Vanilla extract
• Lemon extract
• Lemon zest
• Powdered sugar, sifted
• Lemon juice (as needed)
• Yellow food coloring (optional)

Directions

1. Preheat oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, sift together all-purpose flour, cake flour, baking powder, baking soda, and salt.
3. In another large bowl, beat together the sugar, vegetable oil, and shortening until light and smooth.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon extract, and lemon zest.
5. Alternately add the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Add vinegar and hot lemon water, then mix briefly. Add yellow food coloring if using.
7. Divide the batter evenly between prepared pans.
8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
10. To make the frosting, beat cream cheese and butter until smooth. Mix in vanilla extract, lemon extract, and lemon zest.
11. Gradually add powdered sugar, mixing until smooth and fluffy. Add lemon juice to adjust consistency, if needed.
12. Place one cake layer on a serving plate, spread frosting over it, then top with the second layer and frost the entire cake. Decorate as desired.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 58 minutes

Variations

• Add Lemon Curd: Spread lemon curd between the layers for extra flavor.
• Use Berry Garnishes: Top the cake with fresh raspberries, blueberries, or strawberries for added contrast.
• Gluten-Free Option: Substitute a gluten-free flour blend for both flours.
• Alternative Frosting: Replace the cream cheese frosting with lemon buttercream or whipped cream.

Storage/Reheating

• Storage: Store the cake covered in the refrigerator for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw before assembling.
• Reheating: Bring slices to room temperature before serving. Do not microwave, as the frosting may melt or separate.

FAQs

What makes this a “velvet” cake?

The term “velvet” refers to the cake’s soft, delicate crumb, achieved through the use of buttermilk and a specific mixing method.

Can I use only all-purpose flour?

You can, but combining all-purpose and cake flour results in a finer, more tender texture.

Is lemon extract necessary?

Lemon extract provides a concentrated citrus flavor. If omitted, the lemon taste may be more subtle.

Can I bake this cake in a different pan size?

Yes, but baking times will vary. Always test doneness with a toothpick.

How do I avoid a dense cake?

Be careful not to overmix the batter and make sure all ingredients are at room temperature.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance. Wrap them in plastic and refrigerate or freeze until ready to frost.

What can I use instead of shortening?

You can use all butter, but shortening helps the cake stay moist and stable.

How can I make the frosting more tart?

Add more lemon zest or a small amount of lemon juice to increase tartness.

Can I color the frosting?

Yes, a few drops of yellow food coloring can enhance the visual appeal.

Is this cake suitable for layering with fruit?

Yes, this cake pairs well with thin layers of lemon curd or fresh fruit between the layers.

Conclusion

The Lemon Velvet Layer Cake is a refined, flavorful dessert that beautifully balances rich texture and zesty brightness. Whether for a celebration or a casual gathering, this cake offers elegance, flavor, and flexibility. With its silky crumb and refreshing lemon profile, it’s sure to become a favorite for any occasion.

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