Lemon Velvet Cake Recipe – Moist Cream Cheese Frosting
Lemon Velvet Cake
A Lemon Velvet Cake is a celebration of bright, tangy citrus flavor combined with the rich, tender crumb of a velvet cake. It is not just a dessert; it is an experience that delights the senses with its moist texture, delicate crumb, and luscious frosting. The subtle lemon flavor is both refreshing and comforting, making it perfect for any occasion from birthdays to afternoon tea or a special treat for yourself.
What sets this cake apart is its balance. Unlike a traditional lemon cake that can sometimes feel dry or overly sweet, a Lemon Velvet Cake maintains moisture and richness in every bite. The frosting, whether cream cheese-based or a classic lemon glaze, complements the cake perfectly without overpowering it. Home bakers love this cake because it delivers a professional bakery-level dessert while remaining approachable and achievable in a home kitchen.
People are drawn to a Lemon Velvet Cake for its vibrant, inviting color and its ability to taste as delightful as it looks. The bright, golden hue and soft, velvety texture make it a standout in any dessert lineup. It is versatile, elegant, and indulgent without being heavy, which is why this cake continues to be a favorite among both experienced bakers and beginners exploring Lemon Cakes Recipes.
Why You’ll Love This Recipe
This Lemon Velvet Cake Recipe is crafted for home cooks who want to create a show-stopping dessert without the intimidation. It delivers a moist, flavorful crumb, perfectly balanced lemon flavor, and a frosting that enhances rather than overwhelms. The method breaks down each step so you can understand the process and achieve consistent results every time.
Unlike some cakes that require complicated techniques, this recipe emphasizes precise mixing, proper ingredient temperature, and timing, which are the real secrets to a successful Lemon Velvet Cake With Cream Cheese frosting. The recipe allows flexibility to add your personal touch in decoration or frosting style while ensuring the cake itself remains flawless.
This Lemon Velvet Cake Recipe is perfect for experimenting with flavors, textures, and presentation. You can enjoy a simple Iced Lemon Cake for casual moments or layer and frost it beautifully for special occasions. Whether you are following a Lemon Cream Cake Recipe or creating your own version inspired by Moist Lemon Cake From Scratch techniques, this recipe guides you toward a perfect result.
Preparation and Cooking Time, also serving
Proper timing ensures that the cake layers bake evenly and the lemon flavor remains vibrant without drying out the crumb. Allowing layers to cool completely before frosting is essential for a clean and professional finish.
Ingredients
For the cake:
For the frosting:
Substitution Notes:
Step-by-Step Instructions
Step 1: Prepare the oven and pans
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Greasing the pans ensures the cake layers release easily, while parchment paper prevents sticking and keeps the bottom smooth.
Step 2: Mix dry ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. Sifting helps remove lumps and aerates the flour, which contributes to the light, tender texture of the cake.
Step 3: Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, approximately 3-5 minutes. Creaming incorporates air into the batter, providing structure and volume to your Lemon Velvet Cake.
Step 4: Add eggs and flavorings
Add eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon zest, and fresh lemon juice. Mixing the eggs and flavorings thoroughly ensures even distribution and enhances the bright lemon flavor throughout the cake.
Step 5: Combine wet and dry ingredients
Alternately add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix each addition until just combined. Overmixing can develop gluten, making the cake dense rather than velvety. This step creates the tender, moist crumb characteristic of a Lemon Velvet Cake Recipe.
Step 6: Bake the cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Proper cooling prevents the frosting from melting and ensures clean, smooth layers.
Step 7: Prepare the frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add lemon juice, lemon zest, and vanilla extract, and mix until smooth. The frosting should be spreadable yet stable enough to hold the cake layers together.
Step 8: Assemble and frost the cake
Place one cooled cake layer on a serving plate and spread a generous amount of frosting evenly on top. Place the second layer over the first and frost the top and sides of the cake. Use an offset spatula for smooth, even coverage. For a professional look, chill the cake for 15-20 minutes and then do a final smoothing pass.
How to Serve
Serve Lemon Velvet Cake chilled or at room temperature for the best flavor and texture. Slice the cake carefully with a sharp serrated knife to maintain clean edges and prevent crumbling. Place each slice on a dessert plate and, if desired, garnish with fresh lemon zest, candied lemon slices, or a few fresh berries to enhance both presentation and flavor. For a casual serving, a dollop of whipped cream or a drizzle of lemon glaze adds extra appeal and complements the velvety cream cheese frosting.
For special occasions or gatherings, display the cake on a cake stand to showcase its vibrant yellow crumb and smooth frosting. Pair with tea, coffee, or a light dessert wine to elevate the experience. Consider adding small sides like fresh fruit or a scoop of vanilla ice cream to balance the tangy lemon flavor. Thoughtful plating and accompaniments make this Lemon Velvet Cake not only delicious but also visually impressive, creating a dessert that delights both the eyes and the palate.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information
Approximate values per serving (1 slice)
Values vary depending on frosting amount and exact ingredients used.
Final Words
Baking a Lemon Velvet Cake at home is more than just making a dessert; it is an experience that combines creativity, precision, and joy. This recipe ensures that even home bakers can achieve a cake with a tender, moist crumb, vibrant lemon flavor, and luscious frosting that rivals bakery-quality results. Each step, from creaming the butter to carefully folding in the flour and buttermilk, builds toward a final product that is as impressive to see as it is to taste. Taking the time to follow each stage carefully rewards you with a cake that is both visually stunning and deeply satisfying.
This Lemon Velvet Cake Recipe also provides a canvas for personal touches and experimentation. You can add decorative elements, swirl in cream cheese, or create layered or mini versions. The flexibility in frosting and presentation allows you to make the cake fit any occasion, whether a casual family gathering, a birthday celebration, or a festive holiday table. Understanding these techniques not only produces a remarkable cake but also builds skills that apply to many other baked goods, making this recipe an invaluable addition to your home baking repertoire.
Most importantly, a homemade Lemon Velvet Cake brings people together. Sharing a slice evokes warmth and celebration, offering both comfort and delight. From the first slice to the last, the bright lemon flavor, creamy frosting, and soft, velvety texture create a memorable experience. Cooking this cake at home gives you the satisfaction of creating something truly special, allowing you to enjoy not just the taste but also the pride in your craftsmanship.
FAQ’s
Lemon Velvet Cake Recipe – Moist Cream Cheese Frosting
Course: Desserts10
servings25
minutes35
minutes420
kcalIngredients
- For the cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest (from 2 medium lemons)
1/3 cup fresh lemon juice
1 cup buttermilk, at room temperature
- For the frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Greasing the pans ensures the cake layers release easily, while parchment paper prevents sticking and keeps the bottom smooth.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. Sifting helps remove lumps and aerates the flour, which contributes to the light, tender texture of the cake.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, approximately 3-5 minutes. Creaming incorporates air into the batter, providing structure and volume to your Lemon Velvet Cake.
- Add eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon zest, and fresh lemon juice. Mixing the eggs and flavorings thoroughly ensures even distribution and enhances the bright lemon flavor throughout the cake.
- Alternately add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix each addition until just combined. Overmixing can develop gluten, making the cake dense rather than velvety. This step creates the tender, moist crumb characteristic of a Lemon Velvet Cake Recipe.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Proper cooling prevents the frosting from melting and ensures clean, smooth layers.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add lemon juice, lemon zest, and vanilla extract, and mix until smooth. The frosting should be spreadable yet stable enough to hold the cake layers together.
- Place one cooled cake layer on a serving plate and spread a generous amount of frosting evenly on top. Place the second layer over the first and frost the top and sides of the cake. Use an offset spatula for smooth, even coverage. For a professional look, chill the cake for 15-20 minutes and then do a final smoothing pass.
Notes
- Use room-temperature eggs and butter to ensure the batter mixes evenly and creates a smooth texture.
- Do not overmix the batter when combining dry and wet ingredients; overmixing can make the cake dense.
- Grate lemon zest finely and avoid the bitter white pith.
- Sift powdered sugar for a smoother frosting without lumps.
- Chill the cake briefly before the final frosting pass for a clean, professional finish.
- Use a serrated knife to slice the cake cleanly and avoid tearing the crumb.
