Lemon Velvet Cake is the kind of dessert that feels both refreshing and indulgent at the same time. It has a delicate crumb, a bright citrus flavor, and a smooth, velvety texture that sets it apart from traditional lemon cakes. The balance of sweetness and tang makes it ideal for spring gatherings, afternoon tea, or any occasion that calls for a light yet satisfying dessert.
The first time I baked this cake, I was aiming for something softer than a standard lemon sponge but not as dense as a pound cake. The result was beautifully tender, with a subtle tang from buttermilk and fresh lemon juice. I also discovered that incorporating both lemon zest and juice is essential. The zest provides aromatic oils that deepen the flavor far beyond what juice alone can achieve.
This Lemon Velvet Cake delivers elegance in every slice, with a moist crumb and creamy frosting that complements its bright citrus notes perfectly.
Why You’ll Love This Recipe
This cake stands out for its exceptionally soft texture and vibrant lemon flavor. It is not overly sweet, allowing the citrus to shine through. The velvet-style crumb is achieved through careful mixing and balanced ingredients, resulting in a smooth, tender bite.
It is versatile enough to be baked as a layer cake, sheet cake, or cupcakes. Whether served at celebrations or enjoyed casually with coffee, it feels refined without being complicated.
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Lemon Velvet Cake: A Soft, Tangy, and Elegantly Moist Citrus Delight
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, moist, and tender lemon velvet cake with a delicate crumb and bright citrus flavor, layered with a smooth and creamy lemon cream cheese frosting for a perfectly balanced sweet and tangy dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in lemon zest and vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Stir in lemon juice until just combined.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, then mix in lemon juice and zest. Beat until light and fluffy.
- Frost cooled cake layers and spread frosting over the top and sides. Chill for 20–30 minutes before slicing for clean cuts.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Room temperature ingredients ensure a smooth batter.
- Add a drop of yellow food coloring for a more vibrant look if desired.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides structure while maintaining a soft and delicate crumb when properly measured.
Cake flour
Helps create the signature velvet texture by producing a lighter, finer crumb.
Baking powder
Ensures the cake rises evenly and maintains its airy texture.
Salt
Enhances the lemon flavor and balances sweetness.
Unsalted butter
Adds richness and contributes to the cake’s tender structure when creamed properly.
Granulated sugar
Sweetens the cake and helps aerate the batter during creaming.
Eggs
Provide structure, stability, and moisture.
Fresh lemon juice
Delivers bright acidity and fresh citrus flavor.
Lemon zest
Contains essential oils that intensify the lemon aroma and taste.
Buttermilk
Adds moisture and a gentle tang that complements the lemon beautifully.
Vanilla extract
Rounds out the citrus flavor and enhances overall sweetness.
For the frosting:
Cream cheese
Provides a tangy, creamy base that pairs perfectly with lemon.
Unsalted butter
Creates a smooth, spreadable frosting texture.
Powdered sugar
Sweetens and thickens the frosting.
Fresh lemon juice
Adds brightness and balances the sweetness of the frosting.
Lemon zest
Enhances aroma and reinforces the citrus profile.
Directions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. This step is crucial for achieving a soft texture. Add eggs one at a time, mixing thoroughly after each addition. Stir in lemon zest and vanilla extract.
In a measuring cup, combine fresh lemon juice and buttermilk. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix gently and avoid overmixing.
Divide the batter evenly between prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
To prepare the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy. Stir in fresh lemon juice and zest until fully incorporated.
Place one cake layer on a serving plate, spread frosting evenly on top, then add the second layer. Frost the top and sides smoothly. Chill briefly before slicing for clean cuts.
Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filli
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and Timing
Servings: 12 slices
Preparation time: 20 minutes
Baking time: 30 minutes
Cooling and frosting time: 45 minutes
Total time: 1 hour 35 minutes
Storage/reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow slices to sit at room temperature for 20 minutes before serving for optimal texture. Unfrosted cake layers can be frozen for up to 2 months.
Variations and Customizations
This Lemon Velvet Cake can easily be adapted to suit your preferences. For a lighter frosting option, replace part of the cream cheese with whipped cream cheese or Greek yogurt for a tangier finish.
If you prefer a more pronounced lemon flavor, add a tablespoon of lemon zest directly into the frosting or brush the cake layers lightly with a lemon syrup before frosting. This enhances moisture and intensifies citrus notes.
For a layered filling variation, spread a thin layer of lemon curd between cake layers before adding frosting. The added tartness creates a striking flavor contrast.
You can also incorporate fresh berries such as raspberries or blueberries between layers for added texture and natural sweetness. The berry-lemon combination is particularly elegant for spring events.
To transform this recipe into cupcakes, divide the batter into lined muffin tins and bake for 18 to 20 minutes. Frost once completely cooled.
For a dairy-free option, substitute plant-based butter and cream cheese alternatives. The texture may vary slightly, but the citrus flavor remains vibrant.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving (based on 12 slices):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 470 kcal |
| Protein | 6 g |
| Carbohydrates | 58 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Fiber | 1 g |
| Sugar | 42 g |
| Sodium | 240 mg |
This cake is a rich dessert, best enjoyed in moderation. Adjustments such as reducing sugar or using lower-fat dairy can modify the nutritional values.
Expert Tips & Customizations
Use Fresh Lemons
Fresh juice and zest provide superior flavor compared to bottled alternatives.
Do Not Overmix
Overmixing can develop excess gluten and result in a denser texture.
Zest Before Juicing
Zesting whole lemons is much easier before squeezing the juice.
Cool Completely Before Frosting
Warm layers can cause frosting to melt and slide.
Chill for Cleaner Slices
Refrigerating briefly before slicing ensures neat presentation.
FAQs
Can I make this cake ahead of time?
Yes, bake the layers a day in advance and frost before serving.
Why is it called velvet cake?
The term “velvet” refers to its exceptionally soft, smooth crumb.
Can I use only all-purpose flour?
Yes, but the crumb may be slightly less tender without cake flour.
Can I make this as a sheet cake?
Yes, bake in a 9×13-inch pan and adjust baking time to about 35 to 40 minutes.
How do I intensify lemon flavor?
Add extra zest or brush the layers with lemon syrup.
Can I freeze the frosted cake?
Yes, wrap tightly and freeze for up to one month.
Conclusion
Lemon Velvet Cake is a refined, citrus-forward dessert with a tender crumb and creamy frosting that perfectly balances sweetness and tang. Its soft texture and vibrant flavor make it ideal for celebrations, gatherings, or simple indulgence. Elegant yet approachable, this cake is sure to become a favorite for anyone who appreciates bright, fresh desserts.
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