If you're a fan of citrusy desserts that melt in your mouth, this Lemon Velvet Layer Cake is about to become your new favorite. With a moist, tender crumb and a tangy-sweet cream cheese frosting, this cake delivers a perfect balance of flavors. Unlike traditional lemon cakes, this one gets its ultra-soft texture from a mix of buttermilk and cake flour, making every bite light and fluffy. Whether you're celebrating a special occasion or just craving something refreshing, this lemon velvet cake recipe is a must-try!
Lemon Velvet Layer Cake
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
For the Cake
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Yellow food coloring optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Make the Batter
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the flour mixture. If using, add a few drops of yellow food coloring for a vibrant hue.
Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
While the cakes cool, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until creamy. Stir in vanilla extract, lemon juice, and lemon zest for a bright, tangy flavor.
Assemble and Frost
Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer over it and frost the top and sides. For a smoohfinish, use an offset spatula.
Perfect Pairings
This lemon velvet cake with cream cheese frosting pairs beautifully with a cup of earl grey tea or a glass of sparkling lemonade. For an extra indulgent touch, serve it with a side of fresh berries or a drizzle of lemon curd.
FAQs
1. What Makes This Cake "Velvet"?
The use of buttermilk and cake flour creates a delicate crumb, giving it that signature "velvet" texture, similar to a classic red velvet cake.
2. Can I Use All-Purpose Flour Instead of Cake Flour?
Yes, but the texture may be slightly denser. For a homemade cake flour substitute, remove 2 tablespoons of flour per cup and replace it with cornstarch.
3. Which Type of Lemon Works Best?
Fresh lemons are always best for any lemon cake recipe from scratch. Meyer lemons are slightly sweeter, while regular lemons provide a sharper citrus flavor.
4. Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost the cake just before serving for the freshest taste.
5. Are There Other Frosting Options?
If you prefer something different, a Swiss meringue buttercream or even a lemon glaze can work beautifully with this cake.
