Lemon Velvet Cake with Lemon Cream Cheese Frosting

Introduction

This Lemon Velvet Cake is a citrus lover’s dream—ultra-moist, tender, and bursting with bright lemon flavor, topped with a luscious Lemon Cream Cheese Frosting that’s tangy, creamy, and perfectly sweet. Unlike traditional lemon cakes, this one has a velvety crumb thanks to a secret ingredient (buttermilk!) and stays fresh for days. Perfect for birthdays, spring gatherings, or anytime you crave a sunshine-filled dessert.

Why You’ll Love This Recipe

Unbelievably soft texture – The “velvet” in the name is no exaggeration
Double lemon punch – Zesty cake + tangy frosting = pure citrus bliss
Stays moist for days – Thanks to buttermilk and oil
Gorgeous presentation – Piped frosting and lemon slices make it bakery-worthy

Ingredients You’ll Need

For the Lemon Velvet Cake:

• 2 ½ cups (300g) all-purpose flour (spooned & leveled)
• 2 cups (400g) granulated sugar
• 1 tbsp lemon zest (from 2-3 lemons)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs, room temperature
• 1 cup (240ml) buttermilk, room temperature
• ½ cup (120ml) vegetable oil
• ⅓ cup (80ml) fresh lemon juice
• 1 tsp vanilla extract
• Yellow food gel (optional, for vibrant color)

For the Lemon Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• ½ tsp vanilla extract
• Pinch of salt

For Decoration (Optional):

• Lemon slices
• Fresh berries
• Edible flowers

Step-by-Step Instructions

1. Make the Lemon Velvet Cake

1. Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round pans with parchment paper.
2. Mix dry ingredients: Whisk flour, sugar, lemon zest, baking powder, baking soda, and salt.
3. Mix wet ingredients: In another bowl, whisk eggs, buttermilk, oil, lemon juice, and vanilla.
4. Combine: Gradually add wet ingredients to dry, mixing just until smooth (don’t overmix).
5. Bake: Divide batter between pans. Bake 25-30 minutes (until a toothpick comes out clean). Cool completely.

Pro Tip: For extra lemon flavor, brush warm cake layers with 2 tbsp lemon syrup (1 tbsp lemon juice + 1 tbsp sugar, heated until dissolved).

2. Make the Lemon Cream Cheese Frosting

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, then mix in lemon juice, zest, vanilla, and salt.
3. Whip until light and fluffy (about 2 minutes).

Note: If frosting is too soft, refrigerate for 15 minutes before piping.

3. Assemble & Decorate

1. Level cake layers if needed. Place one layer on a plate.
2. Spread ¾ cup frosting evenly, then top with the second layer.
3. Frost the entire cake with a thin crumb coat, chill for 15 minutes, then apply the final layer.
4. Pipe swirls on top and garnish with lemon slices or berries.

Expert Tips for Perfection

Texture & Flavor Secrets

• Room-temperature ingredients ensure a smooth batter.
• Don’t overmix—stop as soon as no flour streaks remain.
• Use gel food color (not liquid) for vibrant yellow without altering consistency.

Make-Ahead & Storage

• Cake layers can be baked, wrapped tightly, and frozen for 1 month.
• Frosting keeps in the fridge for 3 days (rewhip before using).
• Frosted cake stays fresh in the fridge for 4 days (bring to room temp before serving).

Troubleshooting

Problem: Cake is dense
Solution: Check expiration dates on baking powder/soda, and measure flour correctly.

Problem: Frosting is runny
Solution: Chill for 15 minutes, or add ¼ cup more powdered sugar.

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch (reduce by 1 tbsp).

What if I don’t have buttermilk?

Make your own: 1 cup milk + 1 tbsp lemon juice/vinegar, sit for 5 minutes.

Can I make cupcakes?

Yes! Bake at 350°F (175°C) for 18-20 minutes.

How do I get clean cake slices?

Dip a sharp knife in hot water, wipe dry, and cut slowly.

Why This Cake is a Showstopper

Restaurant-quality with homemade ease
Bright, balanced lemon flavor—not too sweet, not too tart
Stunning for special occasions yet simple enough for weekends

Lemon Velvet Cake with Lemon Cream Cheese Frosting

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• Author: Lara Smith

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Description

Experience the bright, sunny flavors of spring with this Lemon Velvet Cake, topped with a luscious Lemon Cream Cheese Frosting. This cake is incredibly moist and tender, with a vibrant lemony taste that’s perfectly balanced by the creamy frosting. It’s a delightful treat for any occasion, bringing a touch of sunshine to your table.

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Ingredients

Scale 1x2x3x

For the Cake:

1 1/2 cups all-purpose flour

1 cup cake flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 3/4 cups granulated sugar

3/4 cup vegetable oil

1/4 cup butter-flavored shortening

2 large eggs

1–2 tsp vanilla extract

1 tbsp lemon extract

1 heaping tsp lemon zest

1 cup buttermilk

1/2 tsp white vinegar

1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)

4–6 drops yellow food coloring (optional)

For the Lemon Cream Cheese Frosting:

16 oz cream cheese, softened

8 tbsp unsalted butter, softened

1 1/2 tsp vanilla extract

1 1/2 tsp lemon extract

1 1/2 heaping tsp lemon zest

4–5 cups powdered sugar

1–2 tsp lemon juice (if needed)

4–5 drops yellow food coloring (optional)

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Notes

This Lemon Velvet Cake is a refreshing and elegant dessert that embodies the essence of spring. Perfect for any celebration or simply to enjoy a burst of citrusy goodness.