Embark on a delightful baking journey with our Lemon Velvet Cake! This recipe combines the richness of unsalted butter, granulated sugar, and vegetable oil, paired with the tang of buttermilk, fresh lemon zest, and lemon extract. The result is a moist, vibrant cake crowned with a smooth, creamy cream cheese frosting, offering a perfectly zesty and indulgent dessert.
INGREDIENTS
For the Cake:
- 150g unsalted butter, softened
- 330g granulated sugar
- 118ml vegetable oil
- 5ml vanilla extract
- 355ml buttermilk
- 15ml finely grated lemon zest
- 10ml lemon extract
- 1-2 drops concentrated yellow gel food coloring (optional)
- 3 large eggs, near room temperature
- 315g all-purpose flour, measured by spooning into the cup and leveling off
- 5g salt
- 7.5g baking powder
- 2.5g baking soda
For the Lemon Cream Cheese Frosting:
- 225g cream cheese, softened
- 225g unsalted butter, softened
- 2.5ml lemon extract
- 5ml finely grated lemon zest
- A pinch of salt
- 625g powdered sugar, sifted
- 5-10ml lemon juice (adjust as needed for consistency)
- 1-2 drops concentrated yellow gel food coloring (optional)
INSTRUCTIONS
For the Cake:
- Preheat your oven to 165°C (325°F) and grease and flour two 20cm (8-inch) round cake pans, each 5cm (2 inches) deep.
- In a medium bowl, whisk together vegetable oil, vanilla extract, buttermilk, lemon zest, lemon extract, and yellow gel food coloring (if using). Set aside.
- In another bowl, sift together flour, salt, baking powder, and baking soda. Whisk to ensure even distribution.
- In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating for 20 seconds after each addition.
- Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing.
- Divide the batter evenly between the two prepared pans. Bake on the middle rack for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or clean.
- Let the cakes cool in the pans on wire racks for 15 minutes. Then, remove from pans and allow to cool completely before frosting.
For the Frosting:
- In a large bowl, beat the softened cream cheese and butter on medium-high speed until smooth and well combined.
- Add lemon extract, lemon zest, and a pinch of salt, and mix until incorporated.
- Gradually add sifted powdered sugar in two batches, mixing on medium-high speed until smooth after each addition.
- If the frosting is too thick, add lemon juice one teaspoon at a time, mixing well after each addition until the desired consistency is achieved.
- If desired, add yellow gel food coloring and mix until the frosting is evenly colored and fluffy.
Assembly:
- Once the cakes are completely cooled, spread frosting evenly between the layers, on the sides, and top of the cake.
- Your Lemon Velvet Cake with Cream Cheese Frosting is now ready to be enjoyed!
