If you’re searching for a truly show-stopping dessert that radiates sunshine and brings a pop of citrusy joy to the table, you’re about to meet your new favorite: Lemon Velvet Cake with Lemon Cream Cheese Frosting. This cake is the epitome of spring and summer celebrations—irresistibly soft and pillowy from velvety cake layers, tangled with zesty lemon notes, and topped with a creamy, tangy frosting that’s impossible to resist. It’s the kind of recipe that turns any day into a celebration and leaves everyone lining up for seconds!
Ingredients You’ll Need
Each ingredient in Lemon Velvet Cake with Lemon Cream Cheese Frosting serves a unique purpose: from achieving that feather-light crumb to building a bright tartness and rich depth of flavor. Here’s what you’ll need and how every element makes this cake unforgettable:
- Cake Flour: Provides the essential tender structure that gives this cake its signature velvety texture—a must for truly delicate crumbs.
- Granulated Sugar: Not only sweetens but also helps keep the cake moist and light by creaming beautifully with the butter.
- Lemon Zest: Packs the batter with sprightly lemon flavor using nothing more than the aromatic oils from the fresh peel.
- Salt: Balances the sweetness and enhances all the other flavors for a well-rounded bite.
- Baking Soda & Baking Powder: These two leavening agents work together for just the right lift and cake rise.
- Unsalted Butter: Adds richness and that classic cake flavor, while remaining unsalted allows you to control the final taste.
- Vegetable Oil: Contributes to the cake’s exceptional moistness, making each slice impossibly tender.
- Eggs: Bind everything together for a fluffy cake with a stable structure.
- Buttermilk: Offers a subtle tang and ensures a super-soft crumb—don’t skip it!
- Fresh Lemon Juice: Infuses the cake layers with bright, natural citrus flavor.
- Vanilla Extract: Rounds out the citrus and adds an inviting bakery warmth.
- Lemon Extract (optional): For an extra punch of lemon, use this, but it’s stunning either way.
- Yellow Food Coloring (optional): A few drops dial up the sunshine-yellow hue, making it look as vibrant as it tastes.
- Cream Cheese: The key to that dreamily tangy, creamy, and smooth frosting.
- Powdered Sugar: Flourishes up the frosting to sweet, pillowy perfection.
- More Lemon Juice & Zest: Bring a second wave of bright flavor straight into the frosting.
- Vanilla Extract (for frosting): Balances all that citrus with a mellow vanilla whisper.
- Pinch of Salt: Just a touch smooths out the sweetness and anchors the flavors in the frosting.
How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting
Step 1: Prep Your Pans and Ingredients
To set yourself up for success, start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans, or better yet, line the bottoms with parchment for flawless removal. Let your butter, eggs, buttermilk, and cream cheese come to room temperature—this ensures even mixing and the softest possible crumb.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cake flour, granulated sugar, lemon zest, salt, baking soda, and baking powder. Adding the zest right into the dry mix helps distribute that lemon aroma into every bite and gets the oils working early on.
Step 3: Cream the Butter Into the Dry Mix
Add your softened butter to the dry ingredients and mix on low speed until the texture resembles fine, sandy crumbs. This reverse creaming method is the secret behind the cake’s velvety feel—each particle of flour gets coated in fat to prevent toughness.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the oil, eggs, buttermilk, lemon juice, vanilla extract, and lemon extract (if using). This mix is where most of the flavor and moisture come together, ensuring the cake is never dry or bland.
Step 5: Mix Wet and Dry Together
Gradually pour the wet mixture into the bowl with the flour and butter. Mix until just combined—overmixing at this stage can make the cake dense instead of airy. If you’d like a cheerier yellow color, swirl in a few drops of yellow food coloring now.
Step 6: Bake
Divide the batter evenly between your prepared pans and gently level the tops. Bake for 28 to 32 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean with just a few moist crumbs. Let them cool in the pans for 10 minutes, then run a knife around the edges and transfer to wire racks to cool completely—patience makes perfect layers!
Step 7: Make the Lemon Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and creamy, scraping down the sides as needed. Add powdered sugar gradually, then lemon juice, lemon zest, vanilla, and a pinch of salt. Whip until light and luscious—it should look like a fluffy cloud with flecks of yellow zest shining through.
Step 8: Assemble and Decorate
Place one cake layer on your serving platter. Spread a generous layer of frosting over the top, then add the second cake layer. Finish with a showy slathering of frosting over the top and sides. For that bakery-worthy flair, crown with fresh lemon slices, twisted zest, or edible flowers. Chill briefly for the cleanest slices, and get ready for the grand reveal of your Lemon Velvet Cake with Lemon Cream Cheese Frosting!
How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting
Garnishes
This cake is a stunner all on its own, but a few thoughtful garnishes can make it even more eye-catching. Add wispy curls of fresh lemon zest, thin lemon slices fanned artfully on top, or a sprinkling of edible flowers to echo the cake’s bright, citrusy flavor. A scatter of crushed freeze-dried raspberries or blueberries can also add a playful pop of color and a tart accent.
Side Dishes
While the Lemon Velvet Cake with Lemon Cream Cheese Frosting holds its own as the main event, pairing it with light sides helps turn any gathering into a celebration. Offer fresh mixed berries, a scoop of vanilla bean ice cream, or a bowl of tangy lemon sorbet on the side. For an extra-refreshing touch, a chilled herbal tea or sparkling lemonade pairs perfectly.
Creative Ways to Present
If you want to really wow your guests, try baking mini cakes or cupcakes for an elegant individual dessert. Serve thin, double-layered slices stacked parfait-style in glass jars for a pretty picnic treat. Or go for a rustic look: serve a wedge with a dollop of extra frosting, a dusting of powdered sugar, and a sprig of mint. No matter how you plate it, this Lemon Velvet Cake with Lemon Cream Cheese Frosting is a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once your celebration winds down, simply cover any leftover cake tightly with plastic wrap or store it in an airtight cake container. It will stay wonderfully moist and flavorful in the fridge for up to four days—just be sure to let slices sit at room temperature for about 30 minutes before serving so the frosting softens to its ideal velvety consistency.
Freezing
If you’d like to plan ahead, you can freeze the unfrosted cake layers for up to two months. Wrap each layer individually in plastic wrap and foil. When ready to serve, thaw the layers overnight in the fridge before assembling and frosting. Frosted cake slices can also be frozen in airtight containers for a quick, sweet treat—though fresh is always best!
Reheating
The Lemon Velvet Cake with Lemon Cream Cheese Frosting is best enjoyed at room temperature so the frosting is creamy and the cake is tender. Avoid microwaving, as it may melt the frosting and dry out the cake. If you’ve chilled or frozen the cake, let slices sit on the counter until perfectly soft and ready to eat.
FAQs
Can I make Lemon Velvet Cake with Lemon Cream Cheese Frosting ahead of time?
Absolutely! The cake layers can be made a day or two in advance and stored tightly wrapped in the fridge or freezer. You can also make the frosting up to a day ahead and refrigerate it—just bring it to room temperature and give it a quick whip before assembling the cake for perfect creaminess.
What makes a velvet cake different from a regular cake?
The signature texture of a velvet cake comes from using cake flour, buttermilk, and a unique mixing technique that creates an exceptionally soft, moist, and almost silky crumb. This makes Lemon Velvet Cake with Lemon Cream Cheese Frosting stand out from your average lemon cake in both flavor and mouthfeel.
Can I use all-purpose flour instead of cake flour?
Cake flour is preferred for its lower protein content, which yields a softer, lighter cake. If you don’t have cake flour, you can DIY: for every cup of cake flour, substitute with 1 cup minus 2 tablespoons of all-purpose flour mixed with 2 tablespoons of cornstarch. Sift well before using!
Does this recipe work as cupcakes?
Yes! Simply divide the batter among lined muffin tins (they should be about two-thirds full) and bake for 18 to 20 minutes. You’ll get lovely little lemon velvet cupcakes topped with that dreamy lemon cream cheese frosting—perfect for parties or picnics.
How can I get a stronger lemon flavor?
If you’re wild for lemon, use both the zest and a touch of lemon extract in the cake, and don’t be shy about extra zest in the frosting. You can also brush the cake layers with a little lemon syrup before frosting for even more citrus punch in every bite.
Final Thoughts
There’s something genuinely magical about sharing a homemade Lemon Velvet Cake with Lemon Cream Cheese Frosting—the bright, tangy flavors and soft, creamy layers just bring people together. Whether it’s a birthday, brunch, or just a sunny weekend, take a little time to bake this beauty. I promise: it’s pure, lemony joy in every slice!
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Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
- Total Time: 2 hours (including cooling and decorating)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tangy sweetness of this Lemon Velvet Cake with its luscious Lemon Cream Cheese Frosting. Perfect for any occasion, this citrus-infused treat is sure to brighten up your day!
Ingredients
For the Cake:
- 2 1/2 cups cake flour (sifted)
- 1 1/2 cups granulated sugar
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk (room temperature)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract (optional for extra flavor)
- yellow food coloring (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–3 1/2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Make the Cake: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper. In a large mixing bowl, whisk together cake flour, sugar, lemon zest, salt, baking soda, and baking powder. Add softened butter and mix on low speed until the mixture resembles fine crumbs.
- In a separate bowl, whisk together oil, eggs, buttermilk, lemon juice, vanilla, and lemon extract (if using). Slowly pour the wet ingredients into the dry, mixing until just combined. Add a few drops of yellow food coloring if desired.
- Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until light and fluffy, about 2–3 minutes.
- Assemble: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides. Garnish with lemon slices or extra zest if desired. Chill before slicing for clean cuts.
Notes
- For cupcakes, reduce the baking time to 18–20 minutes.
- The cake can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
