If you’ve ever dreamed of a cake that feels like a gentle caress of citrus on your palate, the Lemon Velvet Cake Recipe is exactly what you need. This luscious, tender cake is packed with fresh lemon flavor, balanced by a creamy, tangy cream cheese frosting that elevates every bite to pure delight. It’s velvety soft, with just the right hint of zest and sweetness, making it a standout centerpiece for any gathering or a special treat just because. Trust me, once you try this Lemon Velvet Cake Recipe, it will quickly become a treasured favorite in your recipe collection.
Ingredients You’ll Need
This Lemon Velvet Cake Recipe calls for simple yet carefully chosen ingredients that work together to create a light, moist cake with a burst of lemon flavor. Each component plays a key role in delivering the perfect texture, flavor, or freshness that this cake is known for.
- Cake flour: Provides a soft, delicate crumb that’s essential for the velvet texture.
- Baking powder: Helps the cake rise gently to a tender fluffiness.
- Salt: Balances the sweetness and enhances overall flavor.
- Baking soda: Supports even leavening alongside baking powder.
- Sugar: Sweetens and tenderizes the cake.
- Vegetable oil: Keeps the crumb moist and soft without weighing it down.
- Shortening or softened butter: Adds richness and helps achieve a tender bite.
- Lemon zest: Infuses bright, fresh citrus aroma throughout the batter.
- Lemon extract: Boosts the lemon flavor, making it unmistakable and vibrant.
- Vanilla extract: Provides depth and balances the tartness.
- Large eggs: Bind ingredients together and create structure.
- Buttermilk: Gives moisture and a subtle tang that complements the lemon beautifully.
- Cream cheese (room temperature): Creates the luxurious, tangy frosting that crowns this cake.
- Unsalted butter (room temperature): Adds creaminess and smoothness to the frosting.
- Powdered sugar: Sweetens and thickens the frosting for a perfectly spreadable consistency.
- Lemon juice: Brightens and sharpens the frosting’s flavor.
- Lemon zest: Adds a decorative, flavorful touch on top.
- Clear vanilla: Keeps the frosting white while adding aromatic warmth.
How to Make Lemon Velvet Cake Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 325 degrees Fahrenheit to ensure even baking. Then, in a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting not only combines the ingredients well but also aerates the flour for that light, airy texture we want in the Lemon Velvet Cake Recipe.
Step 2: Mix the Wet Ingredients and Sugar
Using a stand mixer or a large bowl and hand mixer, beat together the vegetable oil, shortening (or softened butter), sugar, vanilla, lemon extract, and freshly grated lemon zest. This mixture is where the magic begins, as the oils create moisture and the lemon elements infuse the batter with vibrant citrus notes.
Step 3: Incorporate the Eggs
Now, beat in the eggs one at a time, making sure each is fully mixed in before adding the next. This step is crucial for achieving a stable, well-aerated batter that will rise beautifully in the oven.
Step 4: Combine Dry Ingredients with Buttermilk
Pour the sifted flour mixture and buttermilk alternately into your wet ingredients, mixing on medium-low speed. This slow mixing prevents overworking the batter, maintaining the tender crumb we’re aiming for. You want a smooth, creamy batter without lumps, balanced perfectly between liquid and dry.
Step 5: Prepare Pans and Bake
Divide the batter evenly between two greased and floured 9-inch cake pans, or line them with parchment circles for easy release. Place in the preheated oven and bake for about 28 to 30 minutes. You’ll know the cake is done when it springs back lightly with a touch on top. Let the cakes cool completely before frosting to avoid melting the creamy lemon frosting.
Step 6: Make the Cream Cheese Frosting
While your cakes cool, whip together the room temperature cream cheese and unsalted butter until smooth and fluffy. Gradually add powdered sugar, lemon juice, clear vanilla, and lemon zest, beating until the frosting is silky and spreadable. This luscious frosting adds a tangy, velvety finish that perfectly complements the cake’s citrus notes.
Step 7: Frost and Assemble
Once the cakes are cool, spread an even layer of frosting on one cake layer, then top with the second. Finish frosting the cake’s top and sides, smoothing the surface or creating soft peaks for a playful texture. This final step sets the stage for the beautiful Lemon Velvet Cake Recipe that will impress and delight.
How to Serve Lemon Velvet Cake Recipe
Garnishes
For a simple yet elegant touch, sprinkle extra fresh lemon zest or thin slices of lemon on top of the frosting to highlight that signature citrus flavor. You can also add candied lemon slices or edible flowers to make the presentation pop and give your guests an immediate idea of the vibrant flavors they’re about to experience.
Side Dishes
This cake pairs wonderfully with light sides such as fresh berries, a dollop of whipped cream, or a citrusy sorbet. These accompaniments keep the palate refreshed and amplify the bright, tangy notes of the Lemon Velvet Cake Recipe, making every bite a complete sensory experience.
Creative Ways to Present
Serve individual slices on pretty dessert plates drizzled with a lemon glaze or a berry coulis for a splash of color. You might even layer mini versions of this cake in parfait glasses with lemon curd and whipped cream for a whimsical twist that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Lemon Velvet Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This will preserve its freshness and moisture for up to 4 days, allowing you to enjoy every decadent serving without worry.
Freezing
If you want to make this cake in advance, it freezes beautifully. Wrap uncut, cooled cake layers tightly in plastic wrap and then aluminum foil before freezing. When you’re ready, thaw overnight in the refrigerator and frost just before serving for best results.
Reheating
Since this is a delicate cake, reheating is best done gently. Allow refrigerated slices to come to room temperature before serving, or enjoy chilled for a refreshing delight. Avoid microwaving as it may melt the frosting and alter the texture.
FAQs
Can I substitute butter for shortening in the recipe?
Yes, you can use softened butter instead of shortening. Butter will add a richer flavor, but it might slightly change the texture of the cake, making it a bit denser and less tender compared to using shortening.
Is buttermilk necessary, or can I use milk?
Buttermilk adds a subtle tang and reacts with the baking soda to help the cake rise beautifully. If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
Can I make this cake gluten-free?
To make this Lemon Velvet Cake Recipe gluten-free, try using a gluten-free cake flour blend designed for baking. Keep in mind that texture and structure may vary slightly, so adjustments might be needed.
How do I avoid the frosting being runny?
Make sure your cream cheese and butter are at room temperature before mixing, and beat the powdered sugar in gradually. If the frosting feels too soft, refrigerate it for 15–20 minutes before frosting to firm up for easier spreading.
Can I use fresh lemon juice instead of lemon extract?
Yes, fresh lemon juice adds brightness, but lemon extract is more concentrated and provides a consistent flavor without extra liquid. Using a combination of both in this recipe is the best way to amplify the lemon flavor.
Final Thoughts
This Lemon Velvet Cake Recipe is a beautiful balance of tangy lemon flavor and velvety texture, wrapped in irresistible cream cheese frosting. It’s a recipe that never fails to impress and satisfies those sweet and citrus cravings alike. I wholeheartedly encourage you to try it out—whether for a special occasion or a simple moment of self-indulgence, this cake is destined to become a beloved classic in your kitchen.
Print
Lemon Velvet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Lemon Velvet Cake is a perfect blend of tangy lemon flavor and smooth, creamy texture. Made with a soft cake base infused with fresh lemon zest and lemon extract, it’s layered with a rich cream cheese frosting enhanced with lemon juice and zest. Ideal for celebrations or a refreshing dessert, this cake offers a delightful lemony twist to the classic velvet cake.
Ingredients
Cake Ingredients
- 3 cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups sugar
- â…” cup vegetable oil
- â…“ cup shortening (or softened butter)
- 1 Tablespoon lemon zest
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups buttermilk
Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 4 ounces unsalted butter (room temperature, one stick)
- 2 ¾ cups powdered sugar
- 2 Tablespoons lemon juice
- Zest from one lemon (about 1 Tablespoon)
- 1 teaspoon clear vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cake layers.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Wet Ingredients: Using another large bowl or a stand mixer, beat together the vegetable oil, shortening (or softened butter), sugar, vanilla extract, lemon extract, and lemon zest until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next.
- Combine Dry and Wet Mixtures: Slowly add the flour mixture and buttermilk alternately into the wet ingredients, mixing at medium to low speed. Mix until the batter is smooth and creamy without lumps, being careful not to overmix or whip at high speed.
- Prepare Pans: Evenly divide the batter between two 9-inch cake pans that have been lightly greased and floured, or lined with parchment paper circles.
- Bake: Place pans in the preheated oven and bake for 28 to 30 minutes. The cakes are done when they lightly spring back to the touch on top.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before frosting.
- Prepare Frosting: In a mixing bowl, beat together the room temperature cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and clear vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble Cake: Once the cakes are fully cooled, spread a layer of frosting on one cake layer, then top with the second layer. Frost the top and sides evenly with the remaining frosting.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Do not overmix the batter to maintain a tender cake crumb.
- For a more intense lemon flavor, you can add an extra teaspoon of lemon zest.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
