Description
This Lemon Velvet Layer Cake is the ultimate spring and summer dessert—fluffy, moist, and bursting with bright lemon flavor. With its tender crumb and luscious lemon cream cheese frosting, this cake is perfect for celebrations, brunches, or anytime you’re craving citrusy sweetness. Keywords: lemon velvet cake, lemon layer cake, fluffy lemon cake, lemon dessert, spring cake recipe
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large egg whites, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add butter and oil to the dry ingredients. Beat with a mixer on low speed until mixture resembles coarse crumbs.
- Mix in buttermilk gradually, then add egg whites one at a time, beating well after each.
- Stir in lemon zest, lemon juice, and vanilla until just combined.
- Divide batter evenly among prepared pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
- To make frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then lemon juice, zest, and vanilla. Beat until fluffy.
- Assemble cake by layering with frosting between each cake round, and frost the top and sides.
- Garnish with lemon slices, zest, or edible flowers if desired.
Notes
- Use cake flour for a finer, tender crumb.
- Make sure all ingredients are at room temperature for best results.
- Can be made a day ahead—store covered in the fridge and let come to room temperature before serving.
- For added lemon flavor, brush cake layers with lemon syrup before frosting.
Nutrition
- Calories: ~450
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
