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This soft and fluffy lemon velvet cake has lemon extract, lemon zest, and hot lemon water to create one light, fresh lemony flavor that gets even better the next day! Give it a try.
Ingredients
Cake
1½ cups all purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 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
1/2 teaspoon white distilled vinegar
1/3 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
Instructions on next page
