lemon velvet cake is a sunlit embrace on a plate, whispering tales of backyard picnics and laughter around every forkful. Imagine layers so tender they practically melt, infused with fresh lemon juice and a hint of vanilla, all balanced by a dollop of buttermilk that keeps it wonderfully moist. Then comes the showstopper—a cloud-soft lemon cream cheese frosting, swirled high and crowned with bright zest for a jolt of zing. Every bite delivers a flirtation between sweet and tart, like a secret wink on a warm afternoon. Gather friends, slice generous pieces, and let the joyful tang of this ultimate zesty delight steal the spotlight at your next celebration.
Table of Contents
Why You’ll Love This lemon velvet cake
- Bright, zesty flavor that awakens your taste buds.
- Moist and velvety texture that melts in your mouth.
- Easy to make, perfect for any occasion.
- Decadent cream cheese frosting adds a delightful tang.
- Visually stunning with a beautiful lemony finish.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Extra Time | 60 minutes (chilling) |
| Total Time | 120 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Chilled and garnished with lemon zest |
Ingredients
Gather the following ingredients to create your delightful lemon velvet cake!
- 2 ½ cups all-purpose flour – for the cake structure
- 2 cups granulated sugar – to sweeten the cake
- 1 teaspoon baking powder – for leavening
- ½ teaspoon baking soda – to help the cake rise
- ¼ teaspoon salt – to balance the sweetness
- ¾ cup unsalted butter – softened for moisture
- 1 large egg – adds richness
- 3 large egg whites – for a lighter texture
- 1 cup buttermilk – adds tanginess and moisture
- ¼ cup fresh lemon juice – for zing
- 2 tablespoons fresh lemon zest – to enhance flavor
- 1 teaspoon vanilla extract – for added depth
- 24 ounces cream cheese – softened for frosting
- 2 teaspoons vanilla extract – in frosting for flavor
- 1 tablespoon fresh lemon juice – in frosting for zest
- 1 cup unsalted butter – softened for frosting
- 8 cups powdered sugar – for sweet and creamy frosting
- Fresh lemon zest – optional garnish
How to Make lemon velvet cake
Prepare to indulge in a delightful lemon velvet cake! With a preparation time of 30 minutes, cooking time of 25-30 minutes, and an additional chilling time of at least 1 hour, this cake is perfect for any occasion.
1. Preheat oven to 350°F and prepare two 9-inch pans.
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans for easy removal.
2. Whisk flour, sugar, baking powder, soda, salt.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Mix in butter until crumbly.
Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
4. Whisk egg, whites, buttermilk, lemon juice, zest, vanilla.
In a separate bowl, whisk together the egg, egg whites, buttermilk, lemon juice, lemon zest, and vanilla extract.
5. Combine wet and dry at medium speed.
Gradually add the wet ingredients to the dry mixture. Mix on medium speed until the batter is well combined.
6. Divide batter and bake 25–30 min.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
7. Cool 10 min in pans then on rack.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. Beat cream cheese, vanilla, lemon juice, butter until smooth; add sugar gradually.
In a large mixing bowl, beat the softened cream cheese, vanilla extract, fresh lemon juice, and butter until smooth. Gradually add the powdered sugar until fully incorporated.
9. Level cakes, frost bottom layer, stack, then coat all over.
Level the tops of the cooled cake layers. Frost the top of the first layer, stack the second layer on top, and frost the entire cake.
10. Garnish with lemon zest; chill before serving.
Decorate the cake with fresh lemon zest. Chill in the refrigerator until ready to serve.
Pro Tips for Making lemon velvet cake
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let the cakes cool completely before frosting for best results.
- Use fresh lemon juice for a vibrant flavor boost.
- Store leftovers in an airtight container to maintain moisture.
How to Serve this lemon velvet cake
- Serve slices with a dollop of whipped cream for extra creaminess.
- Pair with fresh berries like strawberries or blueberries for a fruity contrast.
- Enjoy with a cup of herbal tea or iced lemon tea for a refreshing combo.
- Top with a sprinkle of powdered sugar for a beautiful finish.
- For a fun twist, serve with a scoop of lemon sorbet on the side.
Make Ahead and Storage
You can make this cake ahead and store it easily:
Storing Leftovers
- Wrap individual slices in plastic wrap.
- Store in an airtight container in the refrigerator.
- Consume within 3-5 days for best freshness.
Freezing
- Wrap the whole cake or slices tightly in plastic wrap.
- Place in a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
Reheating
- Thaw the cake in the refrigerator overnight.
- For a warm slice, microwave for 10-15 seconds.
- Check for desired warmth and avoid overheating.
lemon velvet cake
Ingredients
Equipment
Method
- 1. Preheat oven to 350°F and prepare two 9-inch pans.
- 2. Whisk flour, sugar, baking powder, soda, salt.
- 3. Mix in butter until crumbly.
- 4. Whisk egg, whites, buttermilk, lemon juice, zest, vanilla.
- 5. Combine wet and dry at medium speed.
- 6. Divide batter and bake 25–30 min.
- 7. Cool 10 min in pans then on rack.
- 8. Beat cream cheese, vanilla, lemon juice, butter until smooth; add sugar gradually.
- 9. Level cakes, frost bottom layer, stack, then coat all over.
- 10. Garnish with lemon zest; chill before serving.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Protein | 4g |
| Carbs | 50g |
You can visit our breakfast, lunch, dinner and desserts recipes from here:
Breakfast, Lunch, Dinner, Desserts
FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use a different type of flour for the lemon velvet cake?
Yes, you can use cake flour for a lighter texture, or even gluten-free flour if you need a gluten-free option. Just be sure to check the measurements as different flours may require slight adjustments in liquid ingredients.
2. How can I make the frosting less sweet?
If you find the cream cheese frosting too sweet, you can reduce the amount of powdered sugar by half and add a bit more lemon juice or cream cheese to maintain the desired consistency and flavor. This will give you a tangier frosting that balances the sweetness of the cake.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it for the best texture and flavor.
4. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
Final Thoughts
Get ready to indulge in the delightful world of lemon velvet cake! This zesty treat is not only simple to make but also incredibly rewarding. Picture the soft, fluffy layers paired with creamy lemon frosting—pure bliss! So gather your ingredients, channel your inner baker, and enjoy every bite of this sunshine-filled dessert. Happy baking!