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Soft and fluffy lemon velvet cake frosted with lemon and cream cheese frosting! Full of lemon flavor and the

characteristic buttermilk taste.


 Cake


1½ cups all-purpose flour

1 cup cake flour

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon salt


1¾ cups granulated sugar

3/4 cup vegetable oil

1/4 cup butter flavoring vegetable shortening

2 eggs

1-2 teaspoons pure vanilla extract


1 tablespoon pure lemon extract

1 heaped teaspoon lemon zest (1 to 2 lemons)

1 cup buttermilk

1/2 teaspoon distilled white vinegar

1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)


4 –6 drops yellow food coloring

 Glazed Lemon Cream Cheese

2 (8 oz) cream cheese, room temperature

8 tablespoons unsalted butter, room temperature

1 ½ teaspoons pure vanilla extract

1 ½ teaspoons pure lemon extract

1 ½ heaping teaspoon lemon zest (from 2 lemons)

4-5 cups sifted powdered sugar

1-2 teaspoons lemon juice (if needed)


4-5 drops yellow food coloring


 Cake

Preheat oven to 325F. Grease and thoroughly flour two (9-inch) dark cake pans. Put aside.In a large bowl, mix

together the flour, baking soda, baking powder and salt. Put aside.

In a large bowl, stir together sugar, oil and shortening.

Add the eggs one at a time.

Add vanilla extract, lemon extract and lemon zest.Mix the dry ingredients with the wet ingredients alternately

with the buttermilk.

Mix distilled vinegar and lemon water and mix into the dough. Mix

food coloring until the desired shade of yellow is achieved.

Pour the batter evenly into the prepared molds, shaking the molds to remove any trapped air bubbles.

Bake for 25-30 minutes, checking at the 25 minute mark and adjusting the time if necessary.(see note)

If moist crumbs stick to a toothpick in the center of the cake, remove it from the oven. Let the cakes rest in the

pans until they are cool enough to handle. The cake will continue to bake as it cools.

Once the cakes have cooled, carefully remove them from the tin and place them on a cooling rack to cool


 Lemon cream cheese glaze

In a large bowl, mix cream cheese and butter.Stir in vanilla extract, lemon extract and lemon zest. Stir

powdered sugar until creamy and dilute with lemon juice if necessary.

Add food coloring if using.

Before glazing, place the glaze in the refrigerator so that it hardens slightly.

Mix the frosting until creamy and spreadable and spread it over the cakes.Garnish with additional lemon zest if



DO NOT OVERBAKE. The key is to remove the cake from the oven a few minutes before it’s fully baked (when

moist crumbs stick to a toothpick stuck in the center) and let it finish baking while it cools in the hot pan. This

time varies depending on the oven, so it is best to check the cakes before the specified time.


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