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Lemon Velvet Cake Recipe
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Try our lemon velvet cake recipe for a refreshing and enjoyable treat. It's light and fluffy, with a smooth texture that perfectly combines the taste of lemons. This cake is both deliciously rich and full of zest.
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This lemon velvet cake recipe is your ticket to a moist and flavorful dessert that’s surprisingly easy to whip up. With its vibrant, citrusy punch, it's the ideal centerpiece for your spring and summer gatherings.
You'll fall in love with its tender layers and the way it perfectly captures the essence of the warmer, sunnier months.
Lemon Velvet Cake Ingredients
What you'll need to make this lemon velvet cake dessert recipe:
Lemon Velvet Cake Ingredients:
- 2½ cups of all-purpose flour
- 2 cups of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ¾ cup of unsalted butter, softened
- 1 large egg
- 3 large egg whites at room temperature
- 1 cup of buttermilk at room temperature
- ¼ cup of fresh lemon juice
- 2 tablespoons of lemon zest
- 1 teaspoon of vanilla extract
Lemon Cream Cheese Frosting Ingredients:
- 24 ounces (3 blocks) of cream cheese, softened
- 2 teaspoons of vanilla extract
- 1 tablespoon of fresh lemon juice
- 1 cup of unsalted butter, softened
- 8 cups of powdered sugar
- Lemon zest for garnish (optional)
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this best lemon cake recipe!
- BUTTERMILK: If you don't have buttermilk on hand, you can make a substitute by mixing one tablespoon of lemon juice or white vinegar with one cup of milk. Allow the mixture to stand for a few minutes until it begins to curdle.
- FRESH LEMON JUICE AND ZEST: For this lemon cake recipe, fresh lemon juice and zest are preferred for their bright, citrus flavor. However, if you're in a tight spot, bottled lemon juice is an acceptable alternative. Just keep in mind that it may not provide the same fresh, zesty punch as fresh lemons.
How to make Lemon Velvet Cake
This lemon cake recipe from scratch is made using common pantry ingredients, enhanced with a bit of lemon zest for a citrusy flavor.
The moist cake is complemented by the rich and creamy lemon cake frosting frosting that you are absolutely going to love.
Pro Tip
For a smooth cake batter and frosting that mix well, it's important to have your butter, cream cheese, eggs, and buttermilk all at room temperature before you start.
Lemon Cake Directions
FIRST STEP: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
SECOND STEP: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Pro Tip
To measure flour accurately, employ the spoon and level technique. Carefully spoon the flour into your measuring cup and then use a straight edge to level it off for precise measurements.
THIRD STEP: Add the softened butter to the dry ingredients, and using an electric mixer on low speed, mix until the mixture resembles coarse crumbs.
FOURTH STEP: Whisk together the egg, egg whites, buttermilk, lemon juice, lemon zest, and vanilla extract in a separate bowl.
FIFTH STEP: Gradually add the wet ingredients to the dry mixture, mixing on medium speed until the batter is well combined.
SIXTH STEP: Divide the batter evenly between the prepared cake pans.
SEVENTH STEP: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Pro Tip
Oven temperatures can differ and might require occasional recalibration for accuracy. As the recommended baking time nears, it's important to monitor your cake closely.
EIGHTH STEP: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Cream Cheese Frosting Directions
FIRST STEP: In a large bowl, beat the softened cream cheese, vanilla extract, fresh lemon juice, and butter with an electric mixer until smooth and creamy.
SECOND STEP: Gradually add the powdered sugar, mixing on low speed after each addition until fully incorporated.
Assembling the Cake Directions
FIRST STEP: After the cake layers have cooled completely, place one cake layer on a flat surface, such as a cutting board or cake turntable.
SECOND STEP: Using a long knife, carefully slice off any dome-shaped top from the cake layer.
Hold the knife parallel to the surface of the cake and make a gentle sawing motion to level it. You can also rotate the cake while cutting to ensure an even level.
THRID STEP: Repeat the same process with the second cake layer so both layers have flat tops.
FOURTH STEP: You can use the excess cake trimmings for snacking or save them to make cake pops or a trifle dessert.
STEP FIVE: Now, you have two even and flat cake layers ready to be assembled with the lemon frosting.
STEP SIX: Place two pieces of parchment paper overlapping each other in the center of a serving plate or cake stand. This will help keep the serving platter or cake stand clean, and they will slide out easily after decorating the cake.
STEP SEVEN: Place one cake on top of the parchment paper.
STEP EIGHT: Spread a generous layer of cream cheese frosting over the top of the first cake layer.
Pro Tip
Should your cream cheese frosting be overly soft, chilling it in the refrigerator for roughly 20-30 minutes prior to applying it to the cake can firm it up. This makes it easier for the frosting to maintain its shape and simplifies the decoration process.
NINTH STEP: Carefully place the second cake layer on top.
TENTH STEP: Frost the entire cake with the remaining cream cheese frosting. You can decorate the cake with lemon zest on top for an extra touch.
ELEVENTH STEP: Remove the parchment paper carefully by sliding it out slowly.
TWELFTH STEP: Store the cake in the refrigerator until you’re ready to serve.
Pro Tip
To achieve neat slices, dip a sharp knife in hot water and then dry it off before cutting each piece.
Frequently Asked Questions
Can I make this lemon cake with cream cheese frosting ahead of time?
The cake can be prepared in advance. Bake the cake layers ahead of time and keep them securely wrapped in the fridge for up to two days. As an alternative, the unfrosted cake layers can be frozen for up to a month. Before assembling and adding frosting, thaw the cake layers in the refrigerator.
How can I make the frosting hold its shape better for decorating?
Should your cream cheese frosting be overly soft, chilling it in the refrigerator for 20-30 minutes before applying it to the cake will help it reach a firmer texture.
What’s the best way to level the cake layers?
Hold a long, serrated knife parallel to the cake's surface and carefully trim any domed tops from the layers to achieve a smooth, even cut.
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice is an option, opting for fresh lemon juice will enhance the cake with a more lively and distinct citrus taste.
Can I add fillings between the homemade lemon cake layers?
Certainly, incorporating fillings between the layers of the cake is possible. Lemon curd and fruit preserves are among the favored choices.
How do I achieve a pale color for the cake?
The cake's light hue is a result of using only a small quantity of egg yolks in the recipe.
Can I use a different frosting for this moist lemon cake?
Although cream cheese frosting pairs exquisitely with lemon velvet cake, alternative frostings such as lemon buttercream, vanilla buttercream, or a whipped cream topping are equally delightful options should you have a different preference.
Can I use different citrus flavors for the cake?
Feel free to explore different citrus flavors, such as orange or lime, by substituting the lemon juice and zest with your preferred citrus. Be aware that acidity levels can differ, so you may need to tweak the quantities to suit.
Why You'll Love This Best Lemon Cake Recipe
PERFECT HARMONY OF FLAVORS: Achieving an ideal equilibrium of sweetness and tanginess, this spring cake recipe is a versatile dessert for any event.
AMAZING TEXTURE: The lemon layer cake's silky texture combined with its smooth recipe for lemon frosting offers a compelling contrast that entices you for another slice.
A BURST OF CITRUIS: Infused with vibrant lemon zest, this twist on the traditional layered cake distinguishes itself as a refreshingly unique treat.
Storing this Recipe
If you're planning to make this delicious lemon layered cake ahead of time or you're dealing with leftovers, here are some useful guidelines:
MAKE AHEAD: Bake the cake layers ahead of time, wrap them well in plastic wrap, and keep them in the refrigerator for up to two days.
Apply the frosting right before you plan to serve the cake to ensure it tastes its best.
IN THE FRIDGE: After it's frosted, the lemon cake should be kept in a sealed container in the fridge, lasting anywhere from four to five days. Make sure it’s well covered to keep out any fridge smells.
IN THE FREEZER: For freezing, tightly wrap the cake in plastic wrap followed by aluminum foil. It will stay good for up to three months in the freezer. Remember to thaw it in the refrigerator before you plan to enjoy it.
More Lemon Dessert Recipes
Lemon Velvet Cake
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Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 large egg
- 3 large egg whites (room temperature)
- 1 cup buttermilk (room temperature)
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting
- 24 ounces cream cheese (softened (3 blocks))
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup unsalted butter (softened)
- 8 cups powdered sugar
- fresh lemon zest (optional garnish)
DIRECTIONS
Cake Directions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the softened butter to the dry ingredients, and using an electric mixer on low speed, mix until the mixture resembles coarse crumbs.
- Whisk together the egg, egg whites, buttermilk, lemon juice, lemon zest, and vanilla extract in a separate bowl.
- Gradually add the wet ingredients to the dry mixture, mixing on medium speed until the batter is well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Lemon Cream Cheese Frosting Directions
- In a large mixing bowl, beat the softened cream cheese, vanilla extract, fresh lemon juice, and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed after each addition until fully incorporated.
Assembling the Cake Directions
- After the cake layers have cooled completely, place one cake layer on a flat surface, such as a cutting board or cake turntable.
- Using a long knife, carefully slice off any dome-shaped top from the cake layer. Hold the knife parallel to the surface of the cake and make a gentle sawing motion to level it. You can also rotate the cake while cutting to ensure an even level.
- Repeat the same process with the second cake layer so both layers have flat tops.
- You can use the excess cake trimmings for snacking or save them to make cake pops or a trifle dessert.
- Now, you have two even and flat cake layers ready to be assembled with the cream cheese frosting.
- Place two pieces of parchment paper overlapping each other in the center of a serving plate or cake stand. This will help keep the serving platter or cake stand clean, and they will slide out easily after decorating the cake.
- Place one cake on top of the parchment paper.
- Spread a generous layer of cream cheese frosting over the top of the first cake layer.
- Carefully place the second cake layer on top.
- Frost the entire cake with the remaining cream cheese frosting. You can decorate the cake with lemon zest on top for an extra touch.
- Remove the parchment paper carefully by sliding them out slowly.
- Store the cake in the refrigerator until you’re ready to serve.
Notes
- 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.
- When measuring flour, use the spoon and level method. Gently spoon the flour into the measuring cup and level it off with a flat edge for accurate measurements.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- If your cream cheese frosting is too soft, you can refrigerate it for about 20-30 minutes before frosting the cake. This will help the frosting hold its shape better and make the decorating process smoother.
- For clean slices, use a sharp knife dipped in hot water and wiped dry before cutting each piece.
Comments
Mike says
So delicious!!!
Carol says
Made this for a church function and it turned out great.
Linda says
So moist and delicious!