Lemon Velvet Cake with Luscious Cream Cheese Frosting
A delightful lemon cake with a velvety texture, topped with creamy, tangy cream cheese frosting—perfect for any celebration!
Ingredients
Cake ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 0.25 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Frosting ingredients
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional for added tang)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- In a bowl, whisk together the flour, salt, and baking soda. Set aside.
Making the Cake
- In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice, lemon zest, vanilla extract, and white vinegar until everything is well mixed.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined.
- Pour the batter evenly into the prepared pans and bake for about 25 to 28 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Making the Frosting
- Beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and mix until fluffy.
- Stir in the vanilla extract and optional lemon juice for extra zing.
Assembly
- Once your cakes are cool, frost the layers generously. Decorate the top with piped swirls or rosettes if you like.
Notes
Use fresh lemons for the best flavor. Make sure your butter and eggs are at room temperature for easier mixing. Let the cakes cool completely before frosting to avoid melting.