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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!
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Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 1 12

Ingredients
  

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.
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