Description
Lemon Velvet Cake is a luscious, tangy-sweet dessert with a silky crumb and bright lemon flavor. It’s the perfect combination of citrus zing and soft velvet texture, topped with a smooth lemon cream cheese frosting. Ideal for spring, summer, or anytime you want a refreshing, elegant treat.
Ingredients
Scale
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract (optional)
- For the Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together cake flour, baking soda, baking powder, and salt.
- In another bowl, cream together butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, vanilla extract, and lemon extract if using.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in lemon juice, zest, and vanilla.
- Frost the cooled cakes and stack. Chill before slicing for cleaner cuts.
Notes
- Use fresh lemon juice and zest for the best flavor.
- To make cupcakes, reduce baking time to 18–20 minutes.
- This cake pairs wonderfully with fresh berries or lemon curd filling.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 42g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: lemon velvet cake, lemon layer cake, lemon cream cheese frosting, soft lemon cake, citrus dessert