The delightful scent of zesty lemon wafts through the air, taking me back to family gatherings where laughter and joy mingled with the sweet aroma of freshly baked goods. My go-to treat for spring celebrations is a Lemon Velvet Cake with tangy lemon cream cheese frosting—a recipe lovingly passed down through generations. This cake is wonderfully moist and light, capturing the essence of sunshine on a plate. With quick prep and stunning results, it’s perfect for serving at Easter brunch or Mother’s Day festivities, providing a refreshing twist to any dessert table. Are you ready to sprinkle some lemony magic into your next celebration? Let’s dive into this recipe!
Why Is Lemon Velvet Cake So Irresistible?
Fresh, Zesty Flavor: The bright lemon zest infuses every bite with a refreshing tang that’s truly uplifting.
Light and Tender Texture: This cake is beautifully moist and fluffy, making it a delightful experience that melts in your mouth.
Family Tradition: Passed down through generations, it carries the warmth and nostalgia of family gatherings, perfect for creating new memories.
Effortless Elegance: With simple steps and fantastic results, this cake is a showstopper that impresses without demanding hours in the kitchen.
Versatile Delight: Whether you serve it at Easter, Mother’s Day, or any celebration, it pairs beautifully with fresh berries or a scoop of whipped cream for an added touch. You might also enjoy my delicious Whipped Pink Lemonade on the side for a refreshing drink that complements this cake perfectly!
Lemon Velvet Cake Ingredients
• A perfect balance of flavors awaits!
For the Cake
- All-purpose flour – Provides the structure of the cake; gluten-free flour can be a great substitute.
- Cake flour – Ensures a soft, tender crumb, vital for that velvety texture.
- Baking soda & Baking powder – Essential leavening agents to make your cake rise beautifully; check for freshness!
- Salt – Enhances all the flavors; don’t skip this crucial ingredient!
- Granulated sugar – Adds sweetness and moisture; try coconut sugar for a less refined option.
- Vegetable oil – Keeps the cake moist; melted coconut oil works well here, too.
- Butter-flavored shortening – Contributes richness; unsalted butter can be used if needed.
- Eggs – Key for binding and moisture; flax eggs can be used for a vegan alternative.
- Vanilla extract & Lemon extract – Infuses rich flavor; opt for pure extracts for the best outcome.
- Lemon zest – Adds vibrant lemon soul; fresh zest is a must for maximum flavor!
- Buttermilk – Provides moisture and a slight tang; plain yogurt or sour cream are good substitutes.
- White vinegar – Activates the baking soda; omit if using buttermilk, as it also adds acidity.
- Hot lemon water – Enhances lemon flavor; simply mix water with fresh lemon juice.
- Lemon juice – Delivers the needed acidity and flavor; fresh is always best!
- Yellow food coloring – Optional to intensify color; feel free to skip for a more natural look.
For the Lemon Cream Cheese Frosting
- Cream cheese – Gives the frosting its rich texture; full-fat is recommended for best results.
- Unsalted butter – Adds creaminess; margarine is a great dairy-free alternative.
- Vanilla extract & Lemon extract – Flavors that elevate your frosting; pure extracts work wonders.
- Powdered sugar – Sweetens and smoothens the frosting; erythritol can be used for a low-sugar alternative.
- Lemon juice – Brightens flavor and helps adjust consistency; a must for perfect frosting!
This Lemon Velvet Cake with its memorable flavors will surely brighten any celebration. Grab your ingredients and let’s bake some sunshine together!
Step‑by‑Step Instructions for Lemon Velvet Cake
Step 1: Preheat the Oven and Prepare Cake Pans
Start your Lemon Velvet Cake by preheating your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans, ensuring that the surfaces are thoroughly coated to prevent sticking. Set the prepared pans aside, ready for the velvety batter that will soon reside within.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt. This blend is essential for creating the light and tender texture of your Lemon Velvet Cake. Ensure all dry ingredients are well incorporated before moving to the next step.
Step 3: Cream Wet Ingredients
In a separate bowl, beat together 1 cup granulated sugar, ½ cup vegetable oil, and ½ cup butter-flavored shortening until the mixture becomes light and fluffy, about 3-4 minutes. Then, add in 3 eggs, 2 teaspoons vanilla extract, 1 teaspoon lemon extract, and the zest of 1 lemon. This rich mixture will form the flavorful base of your cake.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup buttermilk. Mix gently until just combined—be careful not to overmix to maintain the cake’s airy texture. You’ll have a smooth batter that embodies the bright essence of the Lemon Velvet Cake.
Step 5: Activate and Add Final Ingredients
In a small bowl, combine 1 tablespoon white vinegar with ½ cup hot lemon water. Mix this combination into the batter along with a few drops of yellow food coloring, if desired. Folding this mixture in gently will enhance the cake’s flavor and visual appeal, completing your batter preparation.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes. The cakes are ready when the centers are just set to the touch and a toothpick inserted comes out clean. This process transforms your batter into the delightful layers of Lemon Velvet Cake you crave.
Step 7: Cool the Cakes
After baking, let the cakes cool in their pans for about 10 minutes. Carefully remove them from the pans and transfer to wire racks to cool completely. This cooling time is crucial for perfect layering and frosting, so be patient and let them rest until they’re completely cool.
Step 8: Prepare the Cream Cheese Frosting
While the cake cools, prepare the lemon cream cheese frosting. In a mixing bowl, beat 1 cup full-fat cream cheese and ½ cup unsalted butter until fluffy. Add in 1 teaspoon pure vanilla extract, 1 teaspoon lemon extract, and 4 cups powdered sugar, mixing until smooth. This sweet, tangy frosting will elevate your Lemon Velvet Cake.
Step 9: Frost the Cake
Once the cakes are completely cool, layer them with the cream cheese frosting between the cake layers and on top. Use a spatula to spread the frosting evenly, creating a beautiful finish. Optional: garnish with lemon slices for an extra touch of brightness, completing your stunning Lemon Velvet Cake.
Lemon Velvet Cake Variations & Substitutions
Feel free to customize your Lemon Velvet Cake recipe and make it uniquely yours!
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Gluten-Free: Use a 1:1 gluten-free flour blend to create a gluten-free version while keeping the cake’s delightful texture.
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Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a plant-based treat that doesn’t skimp on taste.
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Fruit-Infused Delight: Add a cup of fresh blueberries or raspberries to the batter for a fruity twist that complements the lemon beautifully.
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Citrus Medley: Swap out lemon zest for lime or orange zest to create different flavor profiles. Each citrus brings its own sunshine to the cake!
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Cream Cheese Frosting Variant: Use whipped coconut cream instead of cream cheese for a lighter, dairy-free frosting that’s just as delightful.
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Cupcake Adaptation: Turn the batter into cupcakes, baking for about 18-20 minutes for a fun, portable version of your Lemon Velvet Cake.
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Poppy Seed Surprise: Fold in a couple of tablespoons of poppy seeds for a delightful crunch and a nod to the classic lemon-poppy flavor combo.
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Fire it Up: For a spicy kick, add a pinch of cayenne pepper to the batter. It’s an unexpected twist that plays perfectly with the zesty lemon!
Whether you’re exploring the flavors of Lemon Balsamic Lentil or indulging in a sweet treat like Oreo Cheesecake Cookie, the options are endless for making this Lemon Velvet Cake a family favorite! Enjoy the delicious journey!
Expert Tips for Lemon Velvet Cake
• Fresh Ingredients Matter: Always use fresh lemons for the zest and juice to achieve the brightest flavor in your Lemon Velvet Cake.
• Mix Wisely: Avoid overmixing once you combine the wet and dry ingredients; this step is crucial to maintaining that light, airy texture.
• Baking Check: Start checking your cakes a few minutes early; they should be slightly jiggly but not wet when done.
• Frosting Prep: Prepare your cream cheese frosting in advance and refrigerate it; just allow it to soften before spreading for a smooth application.
• Layering Tips: Ensure your cakes are completely cool before frosting to prevent melting and sliding—this keeps your Lemon Velvet Cake looking perfect!
What to Serve with Lemon Velvet Cake
Nothing completes a cheerful Lemon Velvet Cake better than delightful accompaniments that enhance its zesty goodness.
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Fresh Berries: The tartness of strawberries or raspberries complements the lemon perfectly, adding a refreshing burst of flavor.
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Whipped Cream: Light and airy, a dollop of whipped cream provides a creamy contrast that beautifully balances the tangy frosting.
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Lemon Sorbet: For a refreshing twist, a scoop of lemon sorbet elevates the dessert experience, creating a citrusy harmony.
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Vanilla Ice Cream: Creamy vanilla ice cream is a classic pairing that adds richness alongside the cake’s bright flavors.
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Mint Leaves: A sprinkle of fresh mint brings a pop of color and a subtle herbal note, enhancing the overall presentation and taste.
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Iced Tea or Lemonade: Sip on a glass of chilled iced tea or lemonade to echo the lemony tones present in the cake.
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Chocolate Drizzle: A light drizzle of chocolate ganache makes for an indulgent additional layer, giving a sweet contrast to the cake’s tartness.
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Coffee or Espresso: The slight bitterness of coffee pairs wonderfully, cutting through the sweetness while offering a warm touch.
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Coconut Cream: Smooth and delicate, coconut cream adds a tropical flair that enhances the cake’s delightful flavors.
Indulging in these pairings alongside your Lemon Velvet Cake will surely create a memorable dessert experience, transforming every celebration into a bright and joyful affair!
How to Store and Freeze Lemon Velvet Cake
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Room Temperature: Keep your Lemon Velvet Cake in an airtight container at room temperature for up to 2-3 days. This allows for the best flavor and texture retention.
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Fridge: If you prefer longer freshness, refrigerate the cake in an airtight container. It will stay good for about a week, maintaining its deliciousness.
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Freezer: For longer storage, wrap the cooled cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
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Reheating: If desired, you can gently warm individual slices in the microwave for about 10-15 seconds for a cozy treat that enhances the flavors even further.
Make Ahead Options
These Lemon Velvet Cakes are perfect for busy cooks looking to streamline their meal planning! You can prepare the cake layers up to 24 hours in advance by baking them, allowing them to cool completely, and then wrapping them tightly in plastic wrap before refrigerating. For the frosting, whip it up ahead of time and keep it in the fridge for 3 days—just let it soften at room temperature before spreading. When you’re ready to serve, simply layer and frost the cakes for a fresh-from-the-oven delight. Following these make-ahead tips means you can enjoy your gathering, knowing your Lemon Velvet Cake is just as delicious as when freshly made!
Lemon Velvet Cake Recipe FAQs
What kind of lemons should I use for the best flavor?
Absolutely! For the best flavor, always use fresh, ripe lemons. Look for lemons that are firm and slightly heavy for their size, as these tend to have more juice. Avoid lemons that have dark spots or are overly soft, as they may indicate spoilage or lack of flavor.
How should I store Lemon Velvet Cake?
After baking, store your Lemon Velvet Cake in an airtight container at room temperature for 2-3 days. If you want to keep it for longer, refrigerate it, where it will last up to a week without losing its delightful taste and texture. Just remember to let it come to room temperature before serving for the best experience!
Can I freeze Lemon Velvet Cake, and if so, how?
Yes, you can absolutely freeze your Lemon Velvet Cake! Wrap each cooled cake layer tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the cake layers in the refrigerator overnight or leave them at room temperature for a few hours before frosting and serving.
What if my cake doesn’t rise well?
Very! If your Lemon Velvet Cake doesn’t rise as expected, the issue might be with your leavening agents. Make sure to check the freshness of your baking powder and baking soda—if they are expired, they may not work effectively. Another factor could be overmixing the batter; gentle mixing is key to preserving the cake’s airy texture. Next time, remember to fold the ingredients together just until combined.
Can I make this recipe gluten-free or vegan?
Yes, you can easily adapt this Lemon Velvet Cake recipe for gluten-free and vegan diets! For a gluten-free version, substitute all-purpose flour and cake flour with a 1:1 gluten-free blend. To make it vegan, swap out the eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and replace buttermilk with a plant-based milk and a bit of vinegar to achieve acidity. Follow the same steps in the recipe, and you’ll still get that delightful flavor and texture!
Is this cake safe for pets?
No, it’s best not to share your Lemon Velvet Cake with pets. The ingredients, especially sugar and cream cheese, can upset their stomachs, and certain elements like lemon juice may be harmful in larger quantities. While you enjoy this delicious cake, keep your furry friends safe with pet-friendly treats!
Lemon Velvet Cake: A Sunshine Delight for Any Celebration
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt.
- In a separate bowl, beat together 1 cup granulated sugar, ½ cup vegetable oil, and ½ cup butter-flavored shortening until light and fluffy. Add in 3 eggs, 2 teaspoons vanilla extract, 1 teaspoon lemon extract, and the zest of 1 lemon.
- Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup buttermilk, mixing gently until just combined.
- In a small bowl, combine 1 tablespoon white vinegar with ½ cup hot lemon water, then mix into the batter with any optional yellow food coloring.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- After baking, let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- For the cream cheese frosting, beat 1 cup cream cheese and ½ cup unsalted butter until fluffy. Mix in 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 4 cups powdered sugar.
- Once the cakes are completely cool, layer with cream cheese frosting between and on top of the cake.
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