This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a citrus lover’s dream! It’s soft, moist, and bursting with fresh lemon flavor in every bite. The velvety cake paired with a rich and tangy cream cheese frosting creates a delicious balance of sweet and tart. Whether it’s for a special occasion or just because you love all things lemon, this cake will brighten your day with its vibrant flavor!
Let’s bake this irresistible cake!
Ingredients
For the Cake:
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 cup buttermilk
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
- Zest of 1 lemon
- 1 teaspoon vanilla extract
How to Make Lemon Velvet Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In another large bowl, beat the softened butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the buttermilk. Begin and end with the dry ingredients, stirring gently to combine after each addition. Be careful not to overmix the batter.
Step 5: Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Lemon Cream Cheese Frosting
While the cakes cool, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by the lemon juice, lemon zest, and vanilla extract. Beat until light and fluffy.
Step 7: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with extra lemon zest or slices if desired.
Details and Nutritional Information
Details:
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Yield: 10-12 slices
Nutrition :
Serving Size: 1 slice (1/10th of the cake)
Calories: 480 kcal
Sugar: 42g
Sodium: 210mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg
Note and Tips For Perfect Lemon Velvet Cake
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
- Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
- Zesting Lemons: Use a microplane or fine grater to zest your lemons. Avoid the white pith, which can be bitter.
Substitutions & Variations
- Gluten-Free Option: Swap the cake flour for a 1:1 gluten-free flour blend for a gluten-free version.
- Lemon Curd Filling: Add a layer of homemade or store-bought lemon curd between the cake layers for an extra burst of lemon flavor.
- Orange Variation: Replace the lemon juice and zest with orange for a citrusy twist.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake just before serving.
How do I store leftovers?
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 20 minutes before serving.
Can I freeze the cake?
Yes! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and frost when ready to serve.
Storage Instructions
- Room Temperature: Store unfrosted cake layers at room temperature for up to 1 day.
- Refrigerate: Store frosted cake in the fridge for up to 5 days. Allow it to come to room temperature before serving.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
More Delicious Desserts
Conclusion
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is the perfect blend of tangy, sweet, and velvety soft. Whether you’re a citrus lover or simply looking for a show-stopping dessert, this cake is bound to become a favorite. Bake it today and watch it disappear!
Print
Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a zesty, light, and perfectly moist cake that bursts with fresh lemon flavor. The velvety smooth cake paired with rich, tangy lemon cream cheese frosting makes it an irresistible dessert for any occasion. Whether you’re baking for a party or a special treat, this cake is sure to impress with its vibrant flavor and beautiful presentation!
Ingredients
For the Cake:
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 cup buttermilk
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
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture in three batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir until just combined.
- Divide the batter evenly between the two cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, followed by lemon juice, lemon zest, and vanilla extract. Beat until light and fluffy.
- Assemble the cake by frosting one layer, placing the second layer on top, and frosting the entire cake. Garnish with extra lemon zest or slices if desired.
Notes
- For extra lemon flavor, add more lemon zest to the frosting.
- Be sure to use room temperature butter and cream cheese for a smooth frosting.
- If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Velvet Cake, lemon cream cheese frosting, lemon cake, citrus dessert