Lemon Velvet Cake

5 from 3 votes

Lemon velvet cake is a delectable dessert featuring a soft texture and a vibrant lemony flavor, providing a delightful citrus-infused treat that's perfect for lemon lovers.

Prep Time20

Cook Time23

Total Time43

Course: Dessert

Cuisine: American

Keyword: Lemon Velvet Cake Recipe

Servings:

Calories: 659kcal

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.

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