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Lemon Velvet Cake

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Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavor and incredible light, airy texture, while still staying moist and delicious.

LEMON VELVET CAKE AS A BIRTHDAY CAKE, ANNIVERSARY CAKE OR WEDDING CAKE.

2018 update: Since this recipe was first developed several years ago, I have heard from countless people who have made this cake for every possible occasion from an Easter Cake to a Mother’s Day Cake. Wherever you find lemon lovers, this cake is sure to to be a hit.

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One word of caution about fondant and wedding cakes though. This is a very light textured cake, so if using fondant icing on a celebration cake be sure to use the thinnest layer you can.

Minimal stacking is also recommended unless you are using a weight supported stand. Too much weight can compress the light airy crumb structure of this cake.

Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavor and incredible light, airy texture, while still staying moist and delicious.

  • 1-1/4 c sifted all purpose flour
  • 1-1/2 c sifted cake flour
  • 1/2 tsp baking soda
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • 1-1/2 c sugar
  • 2/3 c vegetable oil
  • 1/3 c shortening (room temperature)
  • 1 tsp vanilla
  • 2 tsp lemon extract
  • 3 large eggs
  • 1-1/2 c buttermilk
  • zest of two lemons, grated and finely chopped

Frosting:

  • 8 c powdered sugar
  • 2 c butter
  • 1 tsp lemon extract
  • 1 tsp minced lemon zest (optional)
  • 4 TBS milk
  • Grease and four two 9-inch round cake pans. Line bottoms with circles of parchment paper.
  • Sift both flours, baking soda, baking powder, salt and sugar. Set aside.
  • With electric mixer, beat oil, shortening, vanilla and lemon extract. Beat at high speed with whisk attachment until light and fluffy.
  • Beat in eggs one at a time.
  • Fold in lemon zest.
  • Fold in dry ingredients alternately with buttermilk. Begin and end with dry ingredients. Do not over-mix.
  • Pour batter into two cake pans.Bake at 325 degrees for 30-35 minutes. Allow to cool 10 minutes an turn out to finish cooling.
  • Make frosting. Mix together powdered sugar, lemon zest and butter until it becomes crumbly.
  • Add lemon extract and a little of the milk.
  • Beat until smooth and fluffy, adding only enough milk to bring frosty to spreadable consistency.
  • Fill and frost cake.
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