The moment you whisk the batter, your kitchen is filled with a bright lemony aroma and the promise of a soft, velvety crumb that melts on your tongue.
This lemon velvet cake is wonderful for an afternoon tea, a spring birthday, or a simple weeknight dessert that feels special without being fussy.
SaveI first tested this recipe on a rainy Sunday and ended up frosting the kitchen as much as the cake, laughing at how quickly the lemon cream cheese frosting disappeared between taste tests.
Lemon Velvet Cake With Lemon Cream Cheese Frosting Recipe
Ingredients
Lemon Velvet Cake
Lemon Cream Cheese Frosting
Instructions
- Prep pans and preheat oven
Grease two 9 inch round cake pans, line the bottoms with parchment paper, and grease the parchment. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly dust the pans with flour or cocoa powder to keep the cake from sticking.
- Whisk dry ingredients together
In a medium bowl, whisk the flour, granulated sugar, salt, baking soda, and cocoa powder until well combined. This even distribution helps the cake bake with a consistent texture and deep color.
- Mix wet ingredients in a large bowl
In a large mixing bowl, beat the vegetable oil, melted butter, eggs, vanilla, lemon extract, and lemon zest with an electric mixer on medium speed for about 2 minutes, until slightly thickened and fragrant.
- Combine dry and wet mixtures
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry mixture. Mix on low speed until just combined after each addition, being careful not to overmix.
- Divide batter and bake
Divide the batter evenly between the prepared pans, smooth the tops with a spatula, and tap the pans gently on the counter to release air bubbles. Bake for 28 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Cool the cake layers
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely before frosting. This prevents the frosting from melting.
- Cream the frosting base
In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed to keep everything well combined.
- Add powdered sugar and lemon flavor
Add the powdered sugar in three additions, mixing on low speed to control dust, then increasing to medium speed once mostly combined. Mix in the lemon juice, lemon zest, vanilla, and salt until the frosting is light, fluffy, and pleasantly tart.
- Assemble and frost the cake
Place one cake layer on a serving plate, spread a generous layer of lemon cream cheese frosting on top, add the second layer, and apply a thin crumb coat of frosting over the entire cake. Chill for 15 minutes to set, then finish with a thicker layer of frosting and smooth the top.
- Chill and serve
Refrigerate the assembled cake for at least 30 minutes to help the frosting set and develop clean slices. Garnish with additional lemon zest or tiny lemon slices right before serving.
Substitutions and variations
- For a gluten free version, use a gluten free all purpose flour blend with xanthan gum or add 1 teaspoon xanthan gum if needed.
- If you do not have buttermilk, whisk 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar and let it sit for 5 minutes.
- To make the cake oil free, replace the vegetable oil with an equal amount of unsweetened applesauce.
- For a dairy free option, use plant based cream cheese and butter, and choose a dairy free buttermilk alternative.
Chloe's tips
- Room temperature ingredients blend more smoothly and create a more uniform crumb in the cake.
- For extra lemon aroma, brush a little fresh lemon juice mixed with a teaspoon of sugar onto each cake layer before frosting.
- If you prefer a sharper tang, increase the lemon juice in the frosting by an extra teaspoon.
- To keep the cake moist, store it in an airtight container in the refrigerator and bring slices to room temperature for about 20 minutes before serving.
How to store it
- Store the unfrosted cake layers in an airtight container at room temperature for up to 1 day.
- Keep the frosted cake in the refrigerator for up to 4 days, loosely covered.
- Freeze unfrosted cake layers for up to 2 months; thaw in the refrigerator overnight before frosting.
- If the frosting becomes too firm after chilling, let it sit at room temperature for 10 to 15 minutes and beat it again for a smooth texture.
Serving suggestions
Serve this cake in modest slices to highlight the bright lemon flavor and velvety texture.
- Place a slice on a small dessert plate and dust with powdered sugar.
- Add a few fresh berries on the side for a pop of color.
- Pair with a cup of hot tea or sparkling water with a twist of lemon.
Frequently asked questions
Why did my cake turn out dense?
A dense crumb can happen if the batter was overmixed after adding the flour, the oven temperature was too low, or the baking soda was old. Measure flour correctly by spooning it into the cup and leveling it off, and avoid overmixing once the liquid ingredients are added.
Can I make the frosting ahead of time?
Yes, you can prepare the lemon cream cheese frosting up to 2 days in advance and store it in an airtight container in the refrigerator. Let it sit at room temperature and beat it again to restore a smooth consistency before using.
What if I don’t have two 9 inch pans?
Bake the batter in one 9 inch pan and use a small loaf pan or bake cupcakes with the remaining batter. Adjust the bake time for cupcakes to about 18 to 22 minutes, checking with a toothpick.
Can I use lemon extract instead of lemon zest?
You can use lemon extract, but the cake will have less texture and visual appeal from the zest. If you skip the zest, consider adding an extra teaspoon of lemon juice to keep the flavor bright.
Let's get cooking!
I hope you enjoy this lemon velvet cake as much as I did testing it, from the first whiff of lemon in the batter to the tangy swirl of frosting. It is a dessert that feels festive, travels well, and always earns applause at the table.
