Indulge in the bright and refreshing world of our fluffy lemon velvet cake. This delightful creation combines the allure of lemons with a velvet-smooth texture for a cake that’s both luscious and tangy.
Lemon Velvet Cake Ingredients
The cake itself features a combination of pantry staples with a touch of lemon zest for that citrusy zing.
This vibrant dessert is brought to life by the creamy goodness of cream cheese frosting.
You’ll need:
For The Lemon Velvet Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 large whole egg, room temperature
- 3 large egg whites, room temperature
- 1 cup buttermilk, room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional for stronger lemon flavor)
For The Lemon Cream Cheese Frosting:
- 16 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1 ½ tablespoons lemon zest (plus additional for optional garnish)
- 7½-8 cups powdered sugar, sifted (start with 7½ cups, adding the additional ½ cup if needed for desired consistency)
- ½ teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
Substitutions and Additions
BUTTERMILK: If you’re out of buttermilk, blend one tablespoon of lemon juice or white vinegar with one cup of milk and let it sit for a few minutes to curdle.
FRESH LEMON JUICE AND ZEST: While fresh is best, bottled lemon juice can work if you’re in a pinch for this lemon cake recipe.
Just be mindful that it might lack the vibrant citrus kick of fresh lemons.
How To Make This Lemon Velvet Cake Recipe
Making and assembling this delicious cake is a straightforward process, and we will walk you through the steps below. Let’s get started.
For The Lemon Cake
OUR RECIPE DEVELOPER SAYS
To ensure a smooth and well-incorporated cake batter and frosting, make sure your butter, cream cheese, eggs, and buttermilk are all at room temperature.
STEP ONE: Preheat the oven to 350°F. Lightly spray two 9-inch round baking pans with non-stick baker’s spray and line with parchment rounds. Set aside.
STEP TWO: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
STEP THREE: Add the softened butter and beat on low speed with an electric mixer for 2–3 minutes, or until the mixture resembles coarse sand.
STEP FOUR: In a separate medium bowl, whisk together the whole egg, egg whites, buttermilk, lemon zest, lemon juice, vanilla extract, and lemon extract if using.
STEP FIVE: Add the wet ingredients to the bowl of dry ingredients. Mix on medium-low speed for 1–2 minutes, or until the batter is well mixed. The batter may not be completely smooth; small lumps of butter are fine and will bake up moist and tender.
STEP SIX: Divide the batter evenly between the prepared cake pans. Bake for 23–25 minutes, or until the centers spring back lightly when touched and a toothpick inserted into the center shows a few moist crumbs.
STEP SEVEN: Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Remove the parchment from the bottoms of the cakes.
For The Cream Cheese Frosting
STEP EIGHT: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium-high speed for 2–3 minutes, or until smooth and fluffy. Scrape down the bowl and paddle as needed.
STEP NINE: Add the lemon zest and mix just until fully incorporated.
STEP TEN: With the mixer on low speed, slowly add 7½ cups of powdered sugar until fully incorporated, stopping to scrape down the bowl and paddle as needed.
STEP ELEVEN: Add the lemon juice and vanilla extract and mix until light and fluffy. If needed, add the remaining ½ cup powdered sugar for a spreadable frosting consistency.
STEP TWELVE: Place one cooled cake layer onto a serving plate. Spread about 1½ cups of frosting evenly over the cake. Top with the second cake layer, then frost the sides and top with the remaining frosting. Garnish with fresh lemon zest if desired.
STEP THIRTEEN: Refrigerate the frosted cake for 15–20 minutes for cleaner slices before serving.
How To Serve
Enjoy your lemon velvet cake by serving it with a scoop of vanilla ice cream, creating a delightful contrast between the warm cake and the cold, creamy ice cream.
Pair this cake with a hot cup of tea or coffee for an afternoon tea party. The citrus notes of the cake complement the tea’s aromatic flavors.
Check out more of our lemony desserts with our lemon cheesecake and lemon cobbler.
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Storage
If you are planning ahead or have leftovers of this delightful confection, we have a few handy tips.
MAKE AHEAD: You can prepare the cake layers in advance, wrap them tightly in plastic wrap, and store them in the fridge for up to two days.
Frost the cake just before serving for the freshest taste.
ROOM TEMPERATURE: This lemon velvet cake can sit at room temperature for up to 2 hours before needing to be refrigerated.
IN THE FRIDGE: Once frosted, store this velvety lemon cake in an airtight container in the refrigerator for up to three days. Make sure it’s covered to prevent any absorbed odors.
IN THE FREEZER: To freeze the cake, wrap it securely in plastic wrap and aluminum foil. It can last in the freezer for up to three months. Thaw it in the fridge before serving.
Why We Love This Recipe
SWEET AND TANGY BALANCE: The lemon velvet cake strikes the perfect balance between sweet and tangy, making it a dessert suitable for any occasion.
IRRESISTIBLE TEXTURE: Its velvety texture and creamy frosting create a delightful contrast that keeps you coming back for more.
REFRESHING CITRUS: The zesty lemon flavor adds a refreshing twist to the classic velvet cake, making it a standout dessert.
Lemon velvet cake is a delightful creation that combines the refreshing zest of lemons with a velvety texture. Whether you’re celebrating a special event or simply indulging in a slice, this cake is sure to delight your taste buds.
Frequently Asked Questions
You can make the cake ahead of time. You can bake the cake layers in advance and store them tightly wrapped in the refrigerator for up to two days. Alternatively, you can freeze the unfrosted cake layers for up to a month. Thaw the cake layers in the refrigerator before assembling and frosting.
If your cream cheese frosting is too soft, refrigerate it for 20-30 minutes before frosting the cake to achieve a firmer consistency.
Use a long, serrated knife to gently slice off any domed tops from the cake layers while holding the knife parallel to the surface for an even cut.
Yes, you can add fillings between the cake layers. Some popular options include lemon curd or fruit preserves.
While cream cheese frosting complements the lemon velvet cake beautifully, you can use other frostings like lemon buttercream, vanilla buttercream, or a whipped cream topping if you prefer.
You can experiment with other citrus flavors like orange or lime. Simply replace the lemon juice and zest with the citrus of your choice. Keep in mind that the acidity level may vary, so adjust the measurements accordingly.
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Lemon Velvet Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 large whole egg, room temperature
- 3 large egg whites, room temperature
- 1 cup buttermilk, room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract, optional for stronger lemon flavor
Frosting
- 16 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1 ½ tablespoons lemon zest, plus additional for optional garnish
- 7 ½ to 8 cups powdered sugar, sifted (start with 7 ½ cups, adding the additional ½ cup if needed for desired consistency)
- ½ teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350°F. Lightly spray two 9-inch round baking pans with non-stick baker’s spray and line with parchment rounds. Set aside.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add the softened butter and beat on low speed with an electric mixer for 2-3 minutes or until the mixture resembles coarse sand.
- In a separate medium bowl, whisk together the whole egg, egg whites, buttermilk, lemon zest, lemon juice, vanilla extract, and lemon extract if using.
- Add the wet ingredients to the bowl of dry ingredients. Mix on medium-low speed for 1-2 minutes or until the batter is well mixed. The batter may not get completely smooth. A few small lumps of butter are fine and the cake will still bake up moist and tender.
- Divide the batter evenly between the prepared cake pans. Bake for 23-25 minutes or just until the centers spring back lightly when touched and a toothpick shows a few moist crumbs when inserted into the center of the cake.
- Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely before frosting. Be sure to remove the parchment from the bottom of the cakes.
Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, cream together the softened cream cheese and butter for 2-3 minutes or until smooth and fluffy. Scrape down the bowl and paddle as needed to ensure even mixing.
- Add the lemon zest and mix just until fully incorporated.
- With the mixer on low speed, slowly add 7½ cups powdered sugar until fully incorporated. Stop and scrape the bowl and paddle as needed.
- Add the lemon juice and vanilla extract and mix the frosting until light and fluffy. If needed, add the remaining ½ cup powdered sugar for a spreadable frosting consistency.
- Place one of the cooled cake layers onto a serving plate. Spread about 1½ cups of frosting evenly over the cake. Top with the second cake layer, frost the sides and top of the cake with the remaining frosting. Garnish the top of the cake with a sprinkle of fresh lemon zest if desired before slicing and serving. You can refrigerate the frosted cake for 15-20 minutes to firm up the frosting slightly for cleaner slices.
Notes
- Room temperature butter should be soft enough to leave a thumb print in the butter but not push all the way through. This will help to ensure the proper texture of both the cake batter and frosting.
- Using full-fat block-style cream cheese will yield the best results for the frosting.
- Cake pan strips (also known as baking strips) can be used to help ensure your cake layers bake up evenly with no dome in the center. Be sure to follow the recommended directions on the package. If not using them, you can use a long serrated knife to carefully level the top of the cakes before layering and frosting.
Nutrition
Comments
Katie says
Thank you so much for this recipe! My nephew requested a lemon cake for his birthday, it was my first time making a lemon cake so I was a bit nervous, but I never need to try another lemon recipe. It turned out so well, the crumb and flavor are perfect!
Heather Newcomb says
This cake is amazing. The flavors are so good. One thing though I would reduce the icing recipe by half next time. I had enough icing left for 2 more cakes.
Sarah Shertzer says
Holy guacamole this cake is DELICIOUS! I made it for my friends’ birthday and it was gone SO fast. I am about to make it again because I didn’t have nearly enough!