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Lemon Velvet Cake

Lemon Velvet Cake takes it's inspiration from classic red velvet cake but with a bright, citrusy twist. It’s perfectly moist, with just the right amount of fresh lemon flavor, and topped with a luscious lemon cream cheese frosting that makes every bite delicious.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 10
Calories: 774 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ cups sugar
  • ⅔ cup vegetable oil
  • ⅓ cup shortening (or softened butter)
  • 1 Tablespoon lemon zest
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 ½ cups buttermilk
Lemon Frosting
  • 8 ounces cream cheese room temperature
  • 4 ounces unsalted butter room temperature (one stick)
  • 2 ¾ cups powdered sugar
  • 2 Tablespoons lemon juice
  • zest from one lemon about 1 Tablespoon
  • 1 teaspoon clear vanilla

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees
  2. In a large bowl,  sift together the flour, baking soda, baking powder, and salt. Set the bowl aside.
  3. Using another large bowl, or a stand mixing bowl, beat together the oil, shortening, sugar, vanilla, lemon extract, and lemon zest.
  4. Once the ingredients are mixed together, beat in the eggs, until they are well combined into the batter.
  5. Slowly add in the flour mixture and the buttermilk, mixing at medium to low speed. The cake batter should be smooth and creamy with no lumps. Do not over mix or mix at high speed.
  6. Evenly divide the batter and pour into two 9-inch cake pans that have been lightly greased and floured, or lined with a circle parchment paper.
  7. Baked at 325 degrees for about 28 to 30 minutes. The cake will lightly spring back when touched on top. Remove from the oven and allow the cake to cool before frosting.
Lemon Frosting
    Cup of Yum
  1. Beat together the cream cheese, butter, and powdered sugar, until they are smooth.
  2. Add in the lemon juice, lemon zest, and vanilla. Continue mixing until it is smooth and creamy.
  3. If the frosting is too thick, you can add a teaspoon of water at a time until it reaches your desired consistency.

Notes

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  • Proper Storage: this cake is best stored in the fridge for up to 4-5 days and can also be stored in the freezer for up to 2 months.
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Nutrition Information

Calories 774kcal (39%) Carbohydrates 94g (31%) Protein 9g (18%) Fat 42g (65%) Saturated Fat 16g (80%) Polyunsaturated Fat 12g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 100mg (33%) Sodium 419mg (17%) Potassium 204mg (6%) Fiber 1g (4%) Sugar 65g (130%) Vitamin A 720IU (14%) Vitamin C 2mg (2%) Calcium 107mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 774

% Daily Value*

Calories 774kcal 39%
Carbohydrates 94g 31%
Protein 9g 18%
Fat 42g 65%
Saturated Fat 16g 80%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 419mg 17%
Potassium 204mg 4%
Fiber 1g 4%
Sugar 65g 130%
Vitamin A 720IU 14%
Vitamin C 2mg 2%
Calcium 107mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.