Introduction
A Lemon Velvet Cake is the perfect dessert for anyone who loves the bright, fresh flavor of citrus paired with the soft, melt-in-your-mouth texture of a classic velvet cake. With its tender crumb, vibrant lemon flavor, and creamy lemon cream cheese frosting, this cake is ideal for spring gatherings, summer celebrations, or simply when you’re craving something refreshing yet indulgent.
This recipe balances sweetness with a tangy lemon kick, making each bite light, moist, and bursting with flavor. The combination of real lemon zest and juice ensures the cake tastes authentic, while the buttermilk adds richness and softness. The lemon cream cheese frosting adds a luscious, tangy finish that perfectly complements the cake’s airy texture.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or make your own with 1 tablespoon lemon juice + enough milk to equal 1 cup)
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest and juice of 2 lemons (about ¼ cup fresh lemon juice)
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- Zest and juice of 1 lemon
- Optional: 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes come out easily after baking.
Step 2: Make the Cake Batter
In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly mixed.
In another bowl, combine the buttermilk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Gradually pour the wet ingredients into the dry ingredients, mixing just until smooth. Avoid overmixing to keep the cake light and tender.
Step 3: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for even baking.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Lemon Cream Cheese Frosting
In a mixing bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Stir in the lemon zest, lemon juice, and optional vanilla extract, then beat until the frosting is smooth and creamy.
Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread a thick, even layer of frosting over the top. Place the second cake layer on top, then frost the top and sides with the remaining frosting.
For an extra decorative touch, sprinkle with additional lemon zest, arrange candied lemon slices, or top with fresh berries.
Step 6: Serve and Enjoy
Slice and serve the cake chilled for a refreshing experience, or at room temperature for a softer texture. Pair with tea, coffee, or a glass of lemonade for the ultimate treat.
Tips for Success
- Room Temperature Ingredients – Make sure eggs, buttermilk, and butter are at room temperature for a smoother batter and more even baking.
- Fresh Lemons Only – Use fresh lemon juice and zest for the brightest, most natural flavor.
- Don’t Overbake – Keep an eye on the cake in the last few minutes; overbaking can dry it out.
- Frosting Consistency – If the frosting is too thin, add more powdered sugar; if too thick, add a teaspoon of lemon juice.
Variations
- Lemon Raspberry Velvet Cake – Add fresh raspberries between the cake layers before frosting.
- Lemon Blueberry Velvet Cake – Fold fresh blueberries into the batter for a fruity twist.
- Extra Tangy Version – Add a teaspoon of lemon extract to the batter for a stronger citrus punch.
- Glazed Finish – Drizzle with a simple lemon glaze before frosting for extra lemon intensity.
Storage Instructions
- Refrigerator – Store in an airtight container for up to 5 days.
- Freezer – Freeze unfrosted cake layers for up to 2 months; thaw before frosting.
- Room Temperature – Can be kept for 1–2 days if the environment is cool.
Frequently Asked Questions
Can I make this as cupcakes?
Yes! Simply divide the batter into lined muffin tins and bake for 18–20 minutes.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for better flavor, but bottled juice can be used in a pinch.
What if I don’t have buttermilk?
You can make your own by mixing 1 tablespoon of lemon juice with milk to make 1 cup total. Let it sit for 5 minutes before using.
Can I make the cake ahead of time?
Yes! Bake the cake layers a day in advance, wrap them tightly, and frost the next day.
How do I make the cake extra moist?
Be careful not to overbake, and consider adding an extra tablespoon of lemon juice or a simple syrup soak to the layers before frosting.
What’s the best way to get smooth frosting?
Sift the powdered sugar before adding it to prevent lumps and ensure a silky texture.
Conclusion
A Lemon Velvet Cake is a delightful combination of zesty citrus flavor and soft, tender crumb, topped with creamy, tangy lemon cream cheese frosting. Perfect for birthdays, brunches, or casual weekend baking, it’s a dessert that’s as beautiful as it is delicious. With fresh ingredients and a simple preparation process, you can bring bakery-quality flavor into your own kitchen.