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A Slice of Sunshine: The Ultimate Lemon Velvet Cake with Lemon Cream Cheese Frosting

A Slice of Sunshine: The Ultimate Lemon Velvet Cake with Lemon Cream Cheese Frosting
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A soft, elegant cake filled with creamy white chocolate and juicy raspberries, finished with a light whipped cream frosting.

This beautiful cake is perfect for celebrations or anytime you want a dessert that looks stunning but stays simple to make. The white chocolate adds richness, the raspberries add brightness, and the whipped cream keeps everything light and dreamy.

Ingredients

Scale

For the Cake

  • 1 ½ cups all-purpose flour

  • 1 cup cake flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 ¾ cups granulated sugar

  • ¾ cup vegetable oil

  • ¼ cup butter-flavored shortening

  • 2 large eggs

  • 1–2 tsp vanilla extract

  • 1 tbsp lemon extract

  • 1 heaping tsp lemon zest

  • 1 cup buttermilk

  • ½ tsp white vinegar

  • ⅓ cup hot lemon water (2 tbsp lemon juice mixed with ⅓ cup hot water)

  • 4–6 drops yellow food coloring (optional)

Lemon Cream Cheese Frosting

  • 16 oz cream cheese, softened

  • 8 tbsp unsalted butter, softened

  • 1 ½ tsp vanilla extract

  • 1 ½ tsp lemon extract

  • 1 ½ heaping tsp lemon zest

  • 4–5 cups powdered sugar

  • 1–2 tsp lemon juice (only if needed for consistency)

  • 4–5 drops yellow food coloring (optional)

Instructions

1. Prepare the Cake

  1. Preheat oven to 325°F (165°C). Grease and flour two 9-inch cake pans.

  2. In a medium bowl, whisk together both flours, baking soda, baking powder, and salt.

  3. In a large bowl, beat sugar, oil, shortening, eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy.

  4. Add the dry ingredients and buttermilk alternately, mixing just until combined.

  5. Stir together the vinegar and hot lemon water, then add to the batter. Add food coloring if desired.

  6. Divide the batter evenly between the pans and bake for 25–30 minutes, or until the centers are set and a toothpick comes out clean.

  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

  1. Beat cream cheese and butter until smooth and fluffy.

  2. Add vanilla extract, lemon extract, and lemon zest.

  3. Gradually mix in powdered sugar until creamy.

  4. Add a splash of lemon juice or food coloring only if needed.

3. Assemble the Cake

  1. Place one cooled layer on a serving plate and spread with a thick layer of frosting.

  2. Add the second layer on top and frost the entire cake.

  3. Garnish with lemon slices, zest curls, or edible flowers if desired.

Notes

  • Do not overmix once the dry ingredients are added—this keeps the cake tender.

  • The cake bakes at a lower temperature (325°F) for a velvety crumb.

  • Chill the cake for 20 minutes before slicing for cleaner cuts.

  • The frosting can be made ahead and refrigerated for up to 3 days.

Find it online: https://chocotune.com/a-slice-of-sunshine-the-ultimate-lemon-velvet-cake-with-lemon-cream-cheese-frosting/