Description

This Lemon Velvet Cake is a masterpiece of Southern baking, featuring an incredibly soft, tight-crumbed texture and a vibrant citrus aroma. Topped with a tangy cream cheese frosting, it is the perfect refreshing treat for family gatherings and spring celebrations.

Ingredients

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

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Instructions

Preheat your oven to 325°F (163°C) and grease and flour two 9-inch cake pans or use a baking spray with flour.
In a medium bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder, and salt until well combined and airy.
In a large mixing bowl, beat the sugar, vegetable oil, shortening, eggs, vanilla, and lemon extract on medium-high until the mixture is light and fluffy.
Gently fold in the fresh lemon zest to release the citrus oils into the batter.
With the mixer on low, alternate adding the flour mixture and the buttermilk, starting and ending with the flour; do not overmix.
Stir the white vinegar into the hot lemon water, then slowly mix into the batter along with food coloring if desired.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool the cakes in their pans for 10 minutes on a wire rack before turning them out to cool completely.
Prepare the frosting by beating the cream cheese and butter until smooth, then add vanilla, lemon extract, zest, and powdered sugar one cup at a time.
Assemble the cake by frosting between the layers and then covering the top and sides, finishing with fresh lemon slices for garnish.

Notes

For the most successful rise and silkier crumb, ensure your buttermilk and eggs are strictly at room temperature before mixing. If you prefer a more intense lemon flavor, you can brush the cooled cake layers with a simple lemon syrup before applying the cream cheese frosting.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Southern American