Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
If you’re the kind of friend who lights up at the mere mention of lemon desserts, prepare to fall in love with this Lemon Velvet Cake with Lemon Cream Cheese Frosting. Imagine slicing into moist, cloud-like layers that practically glisten with the brightness of real lemon, then swooping on creamy, tangy frosting that melts delicately on your tongue. This is not just a cake; it’s a burst of spring sunshine on a plate—perfect for special occasions, family gatherings, or simply indulging your own citrus cravings.
Ingredients You’ll Need
This recipe calls for simple staples, but together they create pure magic. Every single ingredient has a purposeful role, whether it’s imparting tang, lending moisture, or building that irresistibly tender crumb. Let’s break down what you’ll need and why each element matters for the Lemon Velvet Cake with Lemon Cream Cheese Frosting:
- All-purpose flour: The sturdy base that helps the cake structure hold beautifully when sliced.
- Granulated sugar: Sweetens the batter and helps keep the cake soft and moist.
- Baking powder: Gives the cake its impressive height and fluffiness.
- Baking soda: Boosts the leavening, especially in tandem with tangy buttermilk and lemon juice.
- Salt: Balances the sweetness and intensifies the lemony notes.
- Buttermilk: The secret to a velvet-soft crumb and subtle tang throughout the cake layers.
- Vegetable oil: Adds extra moisture, making every bite tender and luscious.
- Unsalted butter (softened): Provides richness and flavor in both cake and frosting.
- Large eggs: The binding heroes that help the cake rise and set properly.
- Lemon zest: Infuses the entire dessert with fragrant, aromatic citrus depth.
- Fresh lemon juice: Brings tangy brightness, making every forkful refreshing.
- Vanilla extract: Adds mellow, sweet background notes that let the lemon truly pop.
- Cream cheese (softened): The foundational ingredient in that decadent lemon cream cheese frosting.
- Powdered sugar: Whips up into cloud-like frosting with just the perfect amount of sweetness.
How to Make Lemon Velvet Cake with Lemon Cream Cheese Frosting
Step 1: Prep the Pans and Oven
Begin by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans, then add a layer of parchment to the bottom—this foolproof prep ensures your Lemon Velvet Cake with Lemon Cream Cheese Frosting comes out cleanly for flawless layers every time.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk thoroughly to distribute the leaveners, so your cake bakes evenly with perfect rise and crumb throughout.
Step 3: Cream Together Butter, Oil, and Sugar
In a separate bowl, beat together the softened butter, vegetable oil, and granulated sugar until light and fluffy. This first creaming step is the secret to the cake’s luxurious, velvety texture.
Step 4: Add Eggs and Citrus Flavorings
Beat in the eggs one at a time, mixing well after each. Then add in your lemon zest, lemon juice, and vanilla extract. The kitchen should already begin to smell amazing!
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with the buttermilk. Start and finish with the flour. Gently mix after each addition until just combined—overmixing will toughen the crumb, so go easy.
Step 6: Bake the Cakes
Divide the batter equally between your prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick in the center comes out clean. Resist the urge to open the oven door too early to ensure the best rise!
Step 7: Cool the Layers
Let the cakes rest in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. This waiting game is worth it, ensuring your cakes won’t stick or collapse.
Step 8: Make the Lemon Cream Cheese Frosting
For the signature frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice, lemon zest, and vanilla until perfectly fluffy and tangy—the ideal crown for your Lemon Velvet Cake with Lemon Cream Cheese Frosting.
Step 9: Assemble and Frost
Once your layers are fully cooled, spread a generous frosting layer over the first cake, stack the second layer, and frost the top and sides. Get creative with swirls or keep it simple and smooth—the lemony scent will speak for itself.
Step 10: Chill, Slice, and Serve
For the neatest slices, chill the finished cake for about 30 minutes. This helps set the frosting and creates picture-perfect, bakery-style edges. Now, cut yourself a slice and savor that first glorious bite!
How to Serve Lemon Velvet Cake with Lemon Cream Cheese Frosting
Garnishes
Take your presentation to the next level with some playful, vibrant garnishes. Scatter ribbons of lemon zest across the top, place thin lemon slices along the edge, or even add edible flowers for a pop of color. The decorations not only add style but amplify the fresh citrus aromas waiting to greet every lucky guest.
Side Dishes
This cake shines brightest as the main dessert, but if you want to round out your lemony moment, consider serving with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. A tart raspberry sauce or honey-sweetened Greek yogurt also bring playful contrast to the tangy, sweet notes of Lemon Velvet Cake with Lemon Cream Cheese Frosting.
Creative Ways to Present
Don’t be afraid to switch up the look! Bake the batter as cupcakes for portable treats, or split the batter into mini pans for personalized cakes. You can even cube the cake and layer it with frosting and berries in parfait glasses for a show-stopping trifle—each way offers a fresh take on serving Lemon Velvet Cake with Lemon Cream Cheese Frosting.
Make Ahead and Storage
Storing Leftovers
Leftovers keep perfectly covered in the fridge for up to four days. The cake remains moist, and the lemon cream cheese frosting stays pleasantly creamy. Just let slices come to room temperature before serving for the best flavor and texture.
Freezing
If you’re planning ahead or saving some for later, you can wrap slices or whole unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to two months. Defrost overnight in the fridge, and if you’ve frozen the whole cake, frost after thawing for a freshly made feel. Frosted slices can also be frozen, but the texture of the icing may become slightly softer upon thawing.
Reheating
While Lemon Velvet Cake with Lemon Cream Cheese Frosting is usually best served at room temperature or chilled, you can very gently warm a slice in the microwave for 10–15 seconds. Be sure not to overheat or the frosting will melt, but a slight warmth can make the cake extra tender and fragrant.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the brightest, cleanest flavor, but in a pinch, bottled will still give tangy results. Just try to use freshly grated zest whenever possible for unmatched zestiness!
What if I don’t have buttermilk?
No worries—make a quick substitute! Add 2 teaspoons of lemon juice or vinegar to a ¾ cup measuring cup, then fill the rest with milk. Stir and let it sit for a few minutes before using in the recipe.
Can I bake this as a sheet cake?
Absolutely! Pour the batter into a greased 9×13-inch pan and bake at 350°F. It may take a bit longer, so check for doneness with a toothpick starting at 30 minutes.
How do I keep my cake layers flat and even?
If you want perfectly flat layers, you can use cake strips or level the cakes after baking with a serrated knife. Be sure not to overfill your pans and avoid opening the oven too early to prevent doming.
Is this recipe suitable for cupcakes?
Yes, this batter makes fabulous cupcakes! Fill paper-lined muffin tins about 2/3 full, and bake for 16–20 minutes. Frost and decorate as desired for Lemon Velvet Cake with Lemon Cream Cheese Frosting in miniature form.
Final Thoughts
There’s just something magical about sharing a fresh slice of Lemon Velvet Cake with Lemon Cream Cheese Frosting—the zing of citrus, the creamy swoop of frosting, and all the smiles it brings. Promise yourself you’ll give this one a whirl; your friends and family will thank you, and you may just create a new favorite tradition.
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Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe
- Total Time: 1 hour 15 minutes (includes cooling and frosting)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the bright and tangy flavors of this delightful Lemon Velvet Cake with a luscious Lemon Cream Cheese Frosting. Perfect for any occasion, this cake is moist, flavorful, and guaranteed to impress!
Ingredients
For the cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ½ cup vegetable oil
- ½ cup unsalted butter (softened)
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter, oil, and sugar. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Alternate adding flour mixture and buttermilk into the wet ingredients. Divide batter into pans and bake for 25–30 minutes.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice, lemon zest, and vanilla extract until fluffy.
- Assemble the cake: Frost the cooled cakes and stack them. Chill before serving.
Notes
- For extra lemon flavor, brush cake layers with lemon syrup before frosting.
- Store any leftovers covered in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
