Short Description
This Lemon Velvet Cake is a moist, tender, and citrus-infused dessert that delivers the perfect balance of sweetness and tanginess. Topped with a luscious lemon cream cheese frosting, this cake is a delightful treat for lemon lovers. Whether you are making it for a special occasion or simply craving a bright and refreshing dessert, this recipe is sure to impress.
Why You’ll Love This Recipe
- The cake has a soft, velvety texture that melts in your mouth.
- Fresh lemon juice and zest add a vibrant citrus flavor.
- The cream cheese frosting is rich, creamy, and perfectly complements the cake.
- It is a great dessert for spring, summer, or any festive gathering.
- Simple ingredients make it easy to prepare at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter
- Eggs
- Buttermilk
- Fresh lemon juice
- Lemon zest
- Vanilla extract
For the Lemon Cream Cheese Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Fresh lemon juice
- Lemon zest
- Vanilla extract
Directions
- Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in 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.
- Make the Frosting
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, mixing until light and fluffy.
- Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Place the second cake layer over the frosting and spread the remaining frosting over the top and sides.
- Garnish with additional lemon zest if desired.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
Variations
- Lemon Blueberry Velvet Cake: Fold fresh blueberries into the batter for a fruity twist.
- Lemon Coconut Cake: Add shredded coconut to the frosting for extra texture.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Extra Citrus Flavor: Add a bit of orange or lime zest to enhance the citrus profile.
- Sheet Cake Version: Bake the batter in a 9×13-inch pan instead of two round pans.
Storage/Reheating
- Room Temperature: The cake can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: Store in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Reheating: If serving from the refrigerator, let the cake sit at room temperature for about 30 minutes before enjoying.
FAQs
How do I make my cake extra moist?
Using buttermilk and not overmixing the batter ensures a soft and moist texture.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic until ready to frost.
What can I use instead of cream cheese in the frosting?
Mascarpone cheese or a buttercream frosting can be used as a substitute.
How do I prevent my cake from sticking to the pans?
Grease the pans well and line them with parchment paper for easy removal.
Can I make cupcakes with this recipe?
Yes, simply divide the batter into cupcake liners and bake for about 18-20 minutes.
Why did my cake turn out dense?
Overmixing the batter or using too much flour can result in a dense texture.
How do I get smooth frosting on the cake?
Use an offset spatula and apply frosting in thin layers, chilling in between if needed.
Can I add food coloring for a more vibrant yellow cake?
Yes, a few drops of yellow food coloring can enhance the cake’s appearance.
What is the best way to zest a lemon?
Use a fine grater or a microplane to zest only the outer yellow skin, avoiding the bitter white pith.
Conclusion
Lemon Velvet Cake with Lemon Cream Cheese Frosting is a perfect dessert for any occasion. Its light and airy texture, combined with the zesty citrus flavor, makes it a refreshing treat. Whether you serve it at a gathering or enjoy it with a cup of tea, this cake will surely become a favorite. Try this recipe today and indulge in the delightful flavors of lemon!
Print
Lemon Velvet Cake with Lemon Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A soft and moist lemon cake with a velvety texture, topped with a rich and tangy lemon cream cheese frosting. This cake is perfect for any occasion, offering a bright citrus flavor in every bite.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup vegetable oil
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually mix in dry ingredients, alternating with buttermilk. Stir in vegetable oil until combined.
- Divide batter evenly between cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, mixing until light and fluffy.
- Stir in lemon zest, lemon juice, and vanilla extract until fully combined.
- To Assemble:
- Place one cake layer on a serving plate and spread frosting over the top.
- Add the second cake layer and frost the top and sides of the cake.
- Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Nutrition Facts (Per Serving: 1 Slice)
- Calories: ~450 kcal
- Sugar: ~40g
- Sodium: ~250mg
- Fat: ~22g
- Saturated Fat: ~12g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~90mg
- Category
- Dessert
- Method
- Baking
- Cuisine
- American
- Keywords
- lemon cake, cream cheese frosting, moist cake, easy cake recipe
Nutrition
- Calories: ~450 kcal
- Sugar: ~40g
- Sodium: ~250mg
- Fat: ~22g
- Saturated Fat: ~12g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~90mg
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