Lemon Velvet Cake With Lemon Cream Cheese Frosting

The bright citrus flavors of this lemon velvet cake by Divas Can Cook are perfect for this season! It’s even better with the lemon cream cheese frosting in between layers and on top. Make sure you try this wonderful dessert recipe at home.

Ingredients:

• 1 1/2 cups of all-purpose flour
• 1 cup of cake flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 3/4 cups of granulated sugar
• 3/4 cup of vegetable oil
• 1/4 cup of butter-flavored shortening
• 2 eggs
• 1 to 2 teaspoons of pure vanilla extract
• 1 tablespoon of pure lemon extract
• 1 heaping teaspoon of lemon zest
• 1 cup of buttermilk
• 1/2 teaspoon of white distilled vinegar
• 1/3 cup of hot lemon water
• 4 to 6 drops of yellow food coloring

Lemon cream cheese frosting:

• 2 (8 oz ) cream cheese (room temp)
• 8 tablespoons of unsalted butter (room temp)
• 1 1/2 teaspoons of pure vanilla extract
• 1 1/2 teaspoons of pure lemon extract
• 1 1/2 heaping teaspoons of lemon zest
• 4 to 5 cups of powdered sugar
• 1 to 2 teaspoons of lemon juice
• 4 to 5 drops of yellow food coloring

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Instructions:

For the cake

Step 1:

Preheat oven to 325f, then grease and flour 2 (9-inch) dark cake pans. Set it aside.

Step 2:

Combine flour, baking soda, baking powder, and salt in a large bowl. Once done, set it aside.

Step 3:

In a different bowl, mix sugar, oil, and shortening. Add one egg at a time and combine well. Next, mix vanilla extract, lemon extract, and lemon zest.

Step 4:

Add dry ingredients to wet ingredients, alternating with the buttermilk.

Step 5:

Combine distilled vinegar and lemon water then add to the batter. Mix well. Next, add the yellow food coloring and mix until you reach your desired shade.

Step 6:

Pour batter into the prepared pan and shake to remove air bubbles.

Step 7:

Bake for 25 to 30 minutes in the preheated oven. After 25 minutes, insert a toothpick into the center of the cake and if moist crumbs cling to it, remove it from the oven. Let the cake rest in the pans until cool enough to touch. Once cooled, transfer the cake to the cooling rack.

For the frosting

Step 1:

Mix cream cheese and butter in a large bowl. After that, add vanilla extract, lemon extract, and lemon zest.

Step 2:

Combine powder sugar and mix until creamy. Add lemon juice to thin it out if needed. Mix in food coloring if using. Chill in the fridge until it firms up.

Step 3:

Mix the frosting until it’s creamy and spreadable. Frost the cakes, then garnish with lemon zest.

Lemon Velvet Cake With Lemon Cream Cheese Frosting