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Lemon Velvet Layer Cake

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The best lemon velvet cake that’s a perfect balance of tangy lemon flavor and a velvety, moist texture topped with luscious cream cheese frosting.

Ingredients

Scale
  • ⅔ cup unsalted butter, room temperature
  • 1⅔ cups granulated sugar
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1½ cups buttermilk
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon extract
  • 1–2 drops yellow gel food coloring (optional)
  • 3 large eggs, room temperature
  • 2⅔ cups all-purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 (8 oz) package cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • ½ teaspoon lemon extract
  • 1 teaspoon lemon zest
  • pinch of salt
  • 5 cups powdered sugar
  • 1–2 teaspoons lemon juice (if needed)
  • 1–2 drops yellow gel food coloring (optional)

Instructions

  1. Preheat oven to 325 °F.
  2. Grease and flour two 8″ round (2″ deep) cake pans.
  3. In a medium bowl, whisk together vegetable oil, vanilla, buttermilk, lemon zest, lemon extract, and food coloring; set aside.
  4. In another bowl, whisk flour, salt, baking powder, and baking soda; set aside.
  5. In a large bowl, beat butter and granulated sugar on medium-high until light and fluffy, about 4 minutes.
  6. Add eggs one at a time, mixing 20 seconds after each.
  7. Alternately add dry and liquid mixtures to the butter mixture, beginning and ending with dry, mixing just until combined after each addition.
  8. Divide batter between prepared pans and bake 40–45 minutes, until a toothpick comes out clean or with moist crumbs.
  9. Let layers cool in pans on wire racks for 15 minutes, then remove and cool completely before frosting.
  10. For frosting: beat cream cheese and butter on medium-high until smooth.
  11. Add lemon extract, lemon zest, and salt; mix until combined.
  12. Add powdered sugar in two additions, mixing medium-high until smooth after each.
  13. If needed, add lemon juice to reach desired consistency, then mix in food coloring if using.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Serve close to room temperature; if chilled, let sit 20 minutes or microwave briefly (watch so frosting doesn’t melt).

Nutrition

Keywords: lemon velvet cake

Find it online: https://recipesfoodeasy.com/lemon-velvet-layer-cake/