Tangy and soft, this lemon velvet cake is layered with lemon cream cheese frosting, giving every bite a perfect blend of sweet and zesty flavors.
There’s fresh lemon juice and zest in the sponge and in the frosting. So, every mouthful melts in your mouth with zippy citrus.
Whether for a special occasion or just because you deserve a treat, this elegant dessert is sure to bring smiles to the table.
Why You’ll Love This Lemon Velvet Cake
Bright Citrus Flavor: Fresh lemon juice and zest create an irresistible blend of bright, tangy, and sweet notes.
Soft & Velvety Texture: Thanks to the buttermilk, this cake is incredibly tender and fluffy.
Luscious Frosting: Lemon cream cheese frosting adds a smooth, zesty finish that’s irresistible.
Ingredients
- All-Purpose & Cake Flour: Provide the structure of the cake. The blend of flours ensures you get a nice, tender crumb.
- Baking Powder & Baking Soda: For just the right amount of lift.
- Salt: Enhances all the flavors and balances the sweetness.
- Vegetable Oil & Unsalted Butter: For an extra moist crumb.
- Granulated Sugar: Sweetens the cake and helps create a fine crumb.
- Eggs: Provide structure and richness and help bind ingredients while contributing to the cake’s lift.
- Lemon Juice & Zest: Delivers a bright, natural citrus flavor throughout the cake and frosting.
- Vanilla Extract: Adds depth and enhances the overall flavor profile.
- Buttermilk: Creates a tender crumb and adds tanginess while reacting with leaveners for the proper rise.
- Lemon Cream Cheese Frosting: Cream cheese and butter provide richness and structure, while powdered sugar sweetens and thickens. Lemon juice, zest, and vanilla add flavor complexity. Salt balances the sweetness.
How to Make Lemon Velvet Cake
This three-layer masterpiece features a cloud-like texture that quite literally melts in your mouth.
Crowned with a silky cream cheese frosting that adds just the right touch of richness, it’s what spring and summer celebrations are made of.
Here’s how to make it:
1. PREHEAT the oven to 325°F. Grease and line three 8-inch round cake pans with parchment paper.
2. SIFT the flours, baking powder, baking soda, and salt in a large bowl. Set aside.
3. RUB the sugar and lemon zest until well combined and fragrant. Whisk in the oil, butter, eggs, yolk, lemon juice, and vanilla, one at a time.
4. ALTERNATE adding the dry ingredients and buttermilk, starting and ending with the flour.
5. DIVIDE the batter between the prepared cake pans. Tap gently on the counter to remove air bubbles.
6. BAKE for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool.
7. BEAT the softened cream cheese and butter until thick and smooth. Blend in the powdered sugar, lemon juice, lemon zest, and salt. Add more powdered sugar, as needed, until the frosting is thick, smooth, and fluffy.
8. LAYER the cakes and frosting, add a crumb coat, and chill. When the cake is firm, cover it with the remaining frosting and garnish with lemon zest, lemon slices, or candied lemon peel as desired.
9. CHILL until ready to serve. Slice and enjoy!
Tips For the Best Lemon Velvet Cake
I’ve always believed that lemon desserts have this magical way of brightening up even the gloomiest days.
And this cake? Pure happiness on a plate!
Check out these tips, then let’s get to it.
- Use fresh lemons. Freshly squeezed lemon juice and zest will provide the most vibrant flavor. Bottled juice is synthetic and bitter, so steer clear.
- Use room-temperature ingredients. Get any chilled ingredients out of the fridge 20-30 minutes early. This will make mixing easier.
- Check the cake early. Take a peek after 20-25 minutes. If needed, spin the cake tin for even cooking.
- Add food coloring (optional). If you want a yellow cake, add a few drops of yellow food coloring to the batter.
- Frosting consistency. Beat the cream cheese frosting until smooth and fluffy. It should be thick and spread easily. If needed, cover and chill it until firm.
- Level the cake layers. Use a serrated knife to level the tops of your cakes for even layers when stacking.
- Variations. Add lemon curd between layers for extra flavor, or try raspberry jam instead!
How to Store
I’m currently enjoying a piece of this yummy cake with my afternoon tea and I’m already planning who I’ll share the rest with (though I’m seriously tempted to keep it all to myself!)
Luckily, it stores well:
To Store: Place leftovers in an airtight container and refrigerate for 4-5 days.
Allow the cake to come to room temperature before serving for the best flavor and texture.
To Freeze: Wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for 2-3 months. Thaw the cakes overnight in the fridge before frosting and serving.
Note: Don’t freeze the frosting, as it won’t thaw well.
More Zippy Lemon Desserts You’ll Love
Lemon Custard Cake
Lemon Ricotta Cake
Lemon Blueberry Poke Cake
Moist Lemon Loaf Cake
Lemon Velvet Cake
12
servings30
minutes35
minutes850
kcalTangy and soft, this lemon velvet cake is layered with lemon cream cheese frosting, giving each bite a perfect blend of sweet and zesty flavors.
Ingredients
- For the Cake
2 cups all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
zest of 2 lemons
1 cup vegetable oil
1/4 cup unsalted butter, melted
3 large eggs + 1 egg yolk, room temperature
1/4 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
yellow food coloring, optional
- For the Frosting
1 (8 ounce) block cream cheese, softened
1 cup unsalted butter, softened
5-6 cups powdered sugar
1/4 cup freshly squeezed lemon juice
zest of 1 lemon
pinch salt
Instructions
- Preheat the oven to 325°Fahrenheit. Grease 3 (8-inch) round cake pans and line them with parchment paper.
- Make the Cakes: In a large bowl, sift the flours, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, rub the sugar and lemon zest until well combined and fragrant. Whisk in the oil and butter until smooth, followed by the eggs, yolk, lemon juice, and vanilla (one at a time).
- Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the flour. If using, gently blend in the food coloring until the desired color is reached.
- Divide the batter evenly between the prepared cake pans. Tap them gently on the counter to remove any air bubbles, then bake for 25-30 minutes or until a toothpick inserted into the center is removed cleanly.
- Cool the cakes in pans for 10 minutes, then invert them onto a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until thick and smooth. Blend in 4-5 cups of powdered sugar on low, followed by the lemon juice, lemon zest, and salt.
- Add more powdered sugar, as needed, until the frosting is thick, smooth, and fluffy.
- Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of lemon cream cheese frosting over the top, then repeat with the next two layers.
- Cover the whole cake with a thin layer of frosting and refrigerate for 1-2 hours. When firm, cover the cake with the remaining frosting.
- Garnish with lemon zest, thin lemon slices, or candied lemon peel as desired. Chill until ready to serve. Slice and enjoy!
Notes
- Use fresh lemons. Freshly squeezed lemon juice and zest will provide the most vibrant flavor. Bottled juice is synthetic and bitter, so steer clear.
- Check the cake early. Take a peek after 20-25 minutes. If needed, spin the cake tin for even cooking.
