Lemon Velvet Cake + Lemon Cream Cheese Frosting
View original ↗
Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.1 (1081)

Lemon Velvet Cake + Lemon Cream Cheese Frosting

NUTRITION · PER SERVING58M COOK
CAL 36%·PRO 29%
CARBS 100G56% OF CAL
2G FIBER77G SUGAR21G OTHER
FAT 33G42% OF CAL
13G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft, fluffy lemon velvet cake with buttermilk tang and lemon cream cheese frosting. A Southern classic bursting with citrus flavor.

dessertsouthernbaked goodeggsvegetarian
View the full recipe on Divas Can Cook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 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
  • 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
PREP
30M
SODIUM
408MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.