Here’s a luscious, soft Lemon Velvet Cake recipe — light, tender, and bursting with bright lemon flavor.
🍋 Lemon Velvet Cake
Ingredients (Makes 2 8-inch layers)
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp fresh lemon juice
- Optional: extra lemon zest for garnish
Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans (or line with parchment paper).
2️⃣ Make the Cake Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
3️⃣ Bake
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then remove to wire racks to cool completely.
4️⃣ Make Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then vanilla and lemon juice.
- Beat until fluffy. Adjust consistency with more powdered sugar or lemon juice if needed.
5️⃣ Assemble the Cake
- Place one cooled layer on serving plate.
- Spread a layer of frosting over it.
- Top with the second cake layer and frost the top and sides.
- Garnish with lemon zest if desired.
Tips & Variations
- Extra lemon flavor: Add 1 tsp lemon extract to the batter.
- Moist cake: Brush layers with simple syrup (1/4 cup sugar + 1/4 cup water) before frosting.
- Decorative touch: Use candied lemon slices or zest curls on top.
- Cupcake version: Bake 20–22 minutes for cupcakes and frost after cooling.
I can also give you a layered lemon velvet cake with lemon curd filling for an extra tangy, elegant version.
Do you want that version?
