Lemon Velvet Cake Recipe | Cream Cheese Frosting Lemon Dessert Everyone Loves
A soft, tender lemon velvet layer cake with bright citrus flavor and a tangy, silky cream cheese frosting. Simple steps and reliable texture make it perfect for celebrations.
Ingredients
Ingredients
- Cake flour (2 1/2 cups / 300 g)
- Granulated sugar (1 3/4 cups / 350 g)
- Baking powder (2 1/2 tsp)
- Baking soda (1/2 tsp)
- Kosher salt (1/2 tsp)
- Buttermilk (1 cup / 240 ml), room temperature
- Neutral oil (1/2 cup / 120 ml)
- Unsalted butter (1/2 cup / 113 g), melted and slightly cooled
- Large eggs (3), room temperature
- Vanilla extract (2 tsp)
- Fresh lemon zest (2 tbsp, from 2–3 lemons)
- Fresh lemon juice (1/4 cup / 60 ml)
- Fine lemon zest sugar (optional)
- Cream cheese (16 oz / 450 g), cold
- Unsalted butter (1 cup / 226 g), cool room temperature
- Powdered sugar (4–5 cups / 480–600 g), sifted
- Fresh lemon juice (2–3 tbsp)
- Lemon zest (1 tbsp)
- Vanilla extract (1 tsp)
- Pinch of salt
Instructions
Instructions
- Heat oven to 350°F (175°C), grease and line two 8-inch round cake pans with parchment, and lightly flour the sides.
- Whisk together cake flour, baking powder, baking soda, and salt in a large bowl.
- Rub the lemon zest into the granulated sugar with your fingertips until very fragrant.
- Whisk eggs, buttermilk, neutral oil, melted butter, vanilla, and lemon juice into the lemon sugar until smooth and slightly frothy.
- Pour the wet mixture into the dry ingredients and whisk gently just until no dry streaks remain, then fold a few strokes with a spatula to finish without overmixing.
- Let the batter rest for 5 minutes.
- Divide the batter evenly between prepared pans, smooth the tops, and tap the pans twice to release large air bubbles.
- Bake for 22–28 minutes until centers spring back and a toothpick comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out to a rack, remove parchment, and cool completely.
- Beat butter for the frosting until creamy, add cream cheese in chunks, and beat until smooth and fluffy.
- Gradually add powdered sugar on low, then beat on medium until light, adjusting to your preferred sweetness and thickness.
- Beat in lemon juice, lemon zest, vanilla, and a pinch of salt just to combine, then taste and adjust lemon to preference.
- Level cake layers if needed, place the first layer on a board, and spread 3/4 to 1 cup frosting evenly to the edges.
- Top with the second layer, apply a thin crumb coat, and chill for 15–20 minutes.
- Frost generously with the remaining frosting, swirl the top, and garnish with thin lemon slices or extra zest if desired.
Notes
Start checking cakes early as ovens vary. For stronger lemon flavor, rely on extra zest rather than more juice. The frosting is balanced and tangy—start with 4 cups powdered sugar and add more to taste. For a 9x13-inch sheet cake, bake 28–34 minutes. Cupcakes bake 16–20 minutes and yield about 24. Refrigerate cake up to 5 days; bring slices to room temp 20–30 minutes before serving. Unfrosted layers freeze up to 2 months; frosted cake up to 1 month.