This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a show-stopping dessert that’s as delicious as it is beautiful! With its soft, tender crumb and vibrant lemon flavor, this cake is the ultimate treat for lemon lovers. The cream cheese frosting adds a creamy, tangy sweetness that perfectly complements the bright citrusy notes. Perfect for spring, summer, or any occasion where you want a refreshing, flavorful cake, this lemon velvet cake is sure to be a hit with everyone who tries it!

Why You’ll Love This Lemon Velvet Cake

• Incredibly Moist: The buttermilk and oil make this cake incredibly soft and tender.
• Bright Lemon Flavor: Lemon zest and juice give this cake a fresh, zesty flavor.
• Creamy Frosting: The lemon cream cheese frosting is tangy, sweet, and pairs perfectly with the cake.
• Easy to Make: Simple ingredients and straightforward steps make this cake beginner-friendly.
• Perfect for Any Occasion: Great for birthdays, holidays, or whenever you’re craving something special.

Ingredients

For the Lemon Velvet Cake

• 2 ½ cups (300g / 0.66 lb) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups (300g / 0.66 lb) granulated sugar
• ½ cup (120ml) vegetable oil
• ½ cup (115g / 1 stick) unsalted butter, softened
• 3 large eggs
• 1 tbsp lemon zest (about 1-2 lemons)
• ¼ cup (60ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk (or make your own by adding 1 tbsp lemon juice to 1 cup milk)

For the Lemon Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened
• ½ cup (115g / 1 stick) unsalted butter, softened
• 3 ½ cups (420g / 0.93 lb) powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Directions

Step 1: Prepare the Cake Batter

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter, Oil, and Sugar:
   In a large bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy, about 2-3 minutes.
4. Add the Eggs and Flavorings:
   Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
5. Alternate Dry Ingredients and Buttermilk:
   Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; avoid overmixing to keep the cake tender.

Step 2: Bake the Cake

1. Divide the Batter:
   Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
2. Bake:
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Cool the Cakes:
   Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

1. Beat the Cream Cheese and Butter:
   In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the Lemon Zest, Juice, and Vanilla:
   Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
3. Add the Powdered Sugar:
   Gradually add the powdered sugar, beating until the frosting is smooth and fluffy. Adjust the consistency by adding more powdered sugar for thickness or a little extra lemon juice for a thinner consistency.

Step 4: Assemble the Cake

1. Frost the First Layer:
   Place one of the cake layers on a serving plate and spread a generous layer of frosting on top.
2. Add the Second Layer:
   Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
3. Decorate:
   Garnish with extra lemon zest, fresh lemon slices, or edible flowers for a beautiful presentation.

Step 5: Serve and Enjoy

Slice and serve this beautiful lemon velvet cake! The vibrant lemon flavor and creamy frosting make it an unforgettable dessert.

Notes

• Room Temperature Ingredients: Make sure the butter, cream cheese, and eggs are at room temperature for the best texture.
• Storage Tips: Store the cake in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
• Freezer-Friendly: You can freeze the unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and aluminum foil. Thaw in the fridge before frosting and serving.
• Make It Zestier: For extra lemony flavor, add a teaspoon of lemon extract to the batter or frosting.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice gives the best flavor, but if you don’t have fresh lemons, bottled lemon juice will work in a pinch.

Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but it should still be delicious.

What can I substitute for buttermilk?
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.

Can I make this cake ahead of time?
Yes! You can make the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.

Can I use this recipe for cupcakes?
Yes! This recipe makes about 24 cupcakes. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted comes out clean.

Tips and Notes

• My Tip: Add a touch of yellow food coloring to the batter for a vibrant color if desired, but this is optional!
• Pro Trick: For a smoother finish, crumb-coat the cake with a thin layer of frosting, chill for 15 minutes, then apply the final layer of frosting.
• Serving Suggestion: Serve each slice with a few fresh berries or a scoop of vanilla ice cream for an extra special touch.

Variations

• Raspberry Lemon Cake: Add a layer of raspberry jam between the cake layers for a sweet and tart surprise.
• Lemon Blueberry Cake: Fold 1 cup of fresh blueberries into the cake batter for a fruity twist.
• Coconut Lemon Cake: Add ½ cup of shredded coconut to the batter and sprinkle toasted coconut on top for a tropical flavor.
• Strawberry Lemon Cake: Top the frosted cake with fresh sliced strawberries for a summery feel.
• Lemon Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds for a beautiful, classic lemon-poppy seed combination.

Lemon Velvet Cake with Lemon Cream Cheese Frosting

This Lemon Velvet Cake is ultra-soft, moist, and bursting with bright lemon flavor. Paired with a tangy lemon cream cheese frosting, it’s a refreshing dessert perfect for spring, summer, or any time you crave a citrusy treat. Each bite is fluffy, zesty, and irresistibly delicious!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 1 12

Ingredients

  

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For the Lemon Velvet Cake

• 2 ½ cups 0.62 lb all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup 0.5 lb unsalted butter, softened
• 1 ½ cups 0.75 lb granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest from about 2 lemons
• ¼ cup 0.06 L fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup 0.24 L buttermilk (room temperature)
• Yellow food coloring optional, for a vibrant color

For the Lemon Cream Cheese Frosting

• 8 oz 0.5 lb cream cheese, softened
• ½ cup 0.25 lb unsalted butter, softened
• 4 cups 1 lb powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions

 

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easier removal.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.

Step 4: Add Eggs and Flavorings

• Add the eggs one at a time, beating well after each addition.
• Mix in the lemon zest, lemon juice, and vanilla extract. If using, add a few drops of yellow food coloring for a brighter color.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 6: Bake the Cake Layers

• Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Make the Lemon Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar and beat until light and fluffy.
• Mix in the lemon juice, lemon zest, and vanilla extract until well combined.

Step 8: Assemble the Cake

• Place one cake layer on a serving plate and spread a layer of frosting on top.
• Place the second layer on top, add more frosting, then place the third layer and spread the remaining frosting on the top and sides of the cake. Smooth the frosting with a spatula for a clean finish.

Step 9: Serve and Enjoy

• Slice and serve with a garnish of lemon zest or fresh berries, if desired.

Notes

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezer-Friendly: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
• Serving Tip: This cake pairs wonderfully with fresh berries or a cup of tea for a delightful treat.
• Extra Zing: Add a teaspoon of lemon extract to the frosting for an extra burst of lemon flavor.

Tried this recipe?Let us know how it was!