Lemon Velvet Cake with Lemon Cream Cheese Frosting

Lemon Velvet Cake with Lemon Cream Cheese Frosting

Ingredients:

Cake:

• 1½ cups all-purpose flour
• 1 cup cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1¾ cups granulated sugar
• ¾ cup vegetable oil
• ¼ cup butter-flavored shortening
• 2 eggs
• 1-2 tsp pure vanilla extract
• 1 tbsp pure lemon extract
• 1 heaping tsp lemon zest
• 1 cup buttermilk
• ½ tsp white distilled vinegar
• cup hot lemon water
• Yellow food coloring

Lemon Cream Cheese Frosting:

• 16 oz cream cheese, room temp
• 8 tbsp unsalted butter, room temp
• 1½ tsp each vanilla and lemon extracts
• 1½ heaping tsp lemon zest
• 4-5 cups powdered sugar
• Lemon juice (as needed)
• Yellow food coloring

Instructions:

Prepare: Preheat oven to 325°F, grease and flour two 9-inch cake pans.
Mix dry ingredients: Flour, baking soda, powder, and salt.
Combine wet ingredients: Sugar, oil, and shortening, then add eggs and extracts.
Mix: Alternate dry ingredients with buttermilk into the wet mix, add lemon water, vinegar, and food coloring.
Bake: Pour into pans, bake 25-30 mins. Let cool in pans, then on a rack.
Frosting: Blend cream cheese, butter, extracts, and zest. Gradually add powdered sugar and lemon juice. Chill slightly before frosting the cake.
Decorate: Frost cake and garnish with lemon zest.
Total Time: 58 minutes | Servings: 12