Lemon  Velvet Cake and Cream Cheese

Treat your taste buds to a burst of citrus delight with this Lemon Velvet Cake topped with luscious Lemon Cream Cheese Frosting. The combination of moist cake layers, zesty lemon flavor, and creamy frosting creates a heavenly dessert experience. Perfect for celebrations or simply satisfying your sweet tooth, this recipe is a citrus-infused masterpiece that will leave you craving another slice.


  • 1 ½ cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups granulated sugar
  • ¾ cup vegetable oil
  • ¼ cup butter-flavored shortening
  • 2 eggs
  • 1-2 teaspoons pure vanilla extract
  • 1 tablespoon pure lemon extract
  • 1 heaping teaspoon lemon zest (from 1-2 lemons)
  • 1 cup buttermilk
  • ½ teaspoon white distilled vinegar
  • ⅓ cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
  • 4-6 drops yellow food coloring

Lemon Cream Cheese Frosting:

  • 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 teaspoons lemon zest (from 2 lemons)
  • 4-5 cups powdered sugar, sifted
  • 1-2 teaspoons lemon juice (if needed)
  • 4-5 drops yellow food coloring



  1. Preheat the oven to 325 F. Grease and flour 2 (9-inch) dark cake pans. Set aside.
  2. In a large bowl, sift together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
  3. In another large bowl, mix together granulated sugar, oil, and shortening.
  4. Mix in eggs one at a time.
  5. Mix in vanilla extract, lemon extract, and lemon zest.
  6. Combine dry ingredients into wet ingredients, alternating with buttermilk.
  7. Mix distilled vinegar and lemon water; incorporate into the batter.
  8. Mix in food coloring until the desired shade of yellow is achieved.
  9. Pour batter evenly into prepared pans, shaking them to release any air bubbles.
  10. Bake for 25-30 minutes, checking at the 25-minute mark and adjusting the time if needed.
  11. When a toothpick inserted into the center comes out with moist crumbs, remove the cakes from the oven. Let them rest in the pans until cool enough to touch, as they will continue to cook as they cool.
  12. Once cooled, carefully remove cakes from the pans and place on a cooling rack to cool completely.

Lemon Cream Cheese Frosting:

  1. In a large bowl, mix together cream cheese and butter.
  2. Mix in vanilla extract, lemon extract, and lemon zest.
  3. Mix in powdered sugar until creamy, adding lemon juice to thin it out if needed.
  4. Stir in food coloring if using.
  5. Place frosting in the fridge to firm up a bit before frosting.
  6. Stir the frosting until creamy and spreadable, then frost the cakes.
  7. Garnish with additional lemon zest if desired.


  • For a more intense lemon flavor, add a few more drops of lemon extract to the frosting.
  • Adjust the thickness of the frosting by adding more powdered sugar or lemon juice accordingly.
  • Decorate the cake with edible flowers or additional lemon slices for a stunning presentation.

Savor the delightful harmony of sweet and tangy flavors with this Lemon Velvet Cake and Lemon Cream Cheese Frosting. Whether it’s a special occasion or a spontaneous dessert craving, this citrus-infused treat is sure to bring smiles and satisfaction. Share the joy by serving up slices of this luscious cake, and let the citrusy goodness brighten up your day.