If you’ve ever dreamed of a cake that feels as smooth and luxurious as a velvet cloud with a bright, sunny burst of citrus, the Lemon Velvet Cake Recipe is exactly what your taste buds have been craving. This cake is a perfect harmony of soft, tender crumb and tangy lemon flavor, wrapped up in a creamy, dreamy cream cheese frosting. Whether you’re celebrating a special occasion or simply want to brighten your day with a slice of sunshine, this Lemon Velvet Cake Recipe is guaranteed to become a cherished favorite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this luscious Lemon Velvet Cake Recipe. Each element plays a vital role, from the fluffiness given by cake flour to the moist richness of buttermilk, and the fresh zing from lemon zest that wakes up every bite.
- 3 cups cake flour: Provides a tender, delicate crumb essential for velvety texture.
- 1 ½ teaspoons baking powder: Helps the cake rise perfectly for a light, airy result.
- 1 teaspoon salt: Balances flavors and enhances sweetness.
- ½ teaspoon baking soda: Works with buttermilk to give a slight lift and softness.
- 1 ½ cups sugar: Sweetens the batter and helps create a moist cake.
- â…” cup vegetable oil: Keeps the cake moist without overpowering the flavor.
- â…“ cup shortening (or softened butter): Adds richness and tenderness for that velvety bite.
- 1 Tablespoon lemon zest: Infuses the batter with a fresh, vibrant citrus aroma.
- 2 teaspoons lemon extract: Boosts the lemon flavor with pure, zesty punch.
- 1 teaspoon vanilla: Adds warmth and depth enhancing all the flavors.
- 3 large eggs: Provide structure and richness to the cake base.
- 1 ½ cups buttermilk: Introduces moisture and a slight tang for contrast to the sweet.
- 8 ounces cream cheese (room temperature): The star ingredient in the frosting that makes it lush and creamy.
- 4 ounces unsalted butter (room temperature): Helps create that smooth, buttery frosting texture.
- 2 ¾ cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 Tablespoons lemon juice: Adds brightness and balances the sweetness of the frosting.
- Zest from one lemon (about 1 Tablespoon): Fresh zest in the frosting keeps the lemon flavor lively.
- 1 teaspoon clear vanilla: A subtle finishing touch in the frosting for extra flavor depth.
How to Make Lemon Velvet Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 325 degrees Fahrenheit. This moderate temperature helps the cake cook evenly and develop a soft crumb without drying out. Prepare two 9-inch cake pans by either greasing and flouring them or lining them with parchment paper circles for an easy release later.
Step 2: Sift Dry Ingredients
In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting ensures that all the leavening agents combine evenly and the flour is light and lump-free, which is crucial for that delicate softness in your Lemon Velvet Cake Recipe.
Step 3: Cream Wet Ingredients
Using a stand mixer or a large bowl with a hand mixer, beat the vegetable oil, shortening, sugar, vanilla, lemon extract, and lemon zest until well combined. This mixture becomes the flavor-packed, moist foundation of the cake, blending rich oils with bright citrus zing.
Step 4: Add Eggs One at a Time
Beat in the eggs, one at a time. Incorporating eggs slowly ensures they emulsify fully with the batter, resulting in a stable and smooth cake base that traps air for a tender crumb.
Step 5: Alternate Adding Dry Mix and Buttermilk
Begin folding in the sifted flour mixture alternately with the buttermilk, starting and ending with the flour. Use medium-low speed and be careful not to over-mix. This technique keeps the batter smooth and creamy, avoiding toughness while building structure.
Step 6: Divide Batter and Bake
Pour the batter evenly into your prepared pans, ensuring they have equal amounts to cook uniformly. Bake for 28 to 30 minutes until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Step 7: Prepare Frosting and Assemble
While the cake cools, whip together the cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice, lemon zest, and clear vanilla extract. Once the cakes are completely cool, spread a thick layer of frosting between the layers and around the cake for that classic, luscious finish.
How to Serve Lemon Velvet Cake Recipe
Garnishes
A beautiful Lemon Velvet Cake Recipe deserves garnishes that enhance its charm without overpowering it. Consider a sprinkle of fresh lemon zest or thin lemon slices to highlight the citrus flavor visually. Fresh mint leaves can add a pop of color and a refreshing twist.
Side Dishes
This cake pairs wonderfully with light, complementary sides like fresh berries or a dollop of whipped cream lightly flavored with honey. A simple cup of herbal tea or a glass of sparkling lemonade will round out this dessert elegantly.
Creative Ways to Present
For special occasions, serving the Lemon Velvet Cake Recipe on a delicate cake stand adds flair. You can also layer the cake in a trifle dish, alternating cake pieces with fresh lemon curd and whipped cream for a stunning deconstructed version that’s just as delightful.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. This will maintain the cake’s moisture and freshness, especially because of the cream cheese frosting.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic and foil for up to three months. Thaw overnight in the refrigerator, then frost just before serving to maintain that fresh-from-the-oven taste and texture.
Reheating
Since this is a moist, delicate cake, it’s best enjoyed chilled or at room temperature. If you prefer it warmer, let slices sit at room temperature for about 30 minutes before serving instead of microwaving, which can alter texture.
FAQs
Can I substitute butter for the vegetable oil in the Lemon Velvet Cake Recipe?
Yes, you can substitute butter for vegetable oil, but keep in mind that oil tends to keep the cake more moist. Using butter may result in a slightly denser crumb, but it will add a lovely richness and flavor.
Is it necessary to use cake flour for this recipe?
While you can use all-purpose flour, cake flour is recommended because it yields a lighter, fluffier texture that’s key to achieving the ‘velvet’ softness of the cake.
Can I use regular lemon juice instead of lemon extract?
Lemon extract provides a more concentrated and pure flavor, but you can use fresh lemon juice to intensify the lemon notes. Just reduce other liquids slightly to maintain batter consistency.
How do I know when the cake is fully baked?
The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Avoid overbaking to keep it tender.
Can I make this cake dairy-free?
To make a dairy-free Lemon Velvet Cake Recipe, substitute the buttermilk with a mixture of plant-based milk and a tablespoon of vinegar or lemon juice, and use non-dairy cream cheese and butter alternatives in the frosting.
Final Thoughts
This Lemon Velvet Cake Recipe is truly a slice of sunshine that feels like a warm hug with every bite. Its perfect blend of soft texture and bright, citrus flavor is sure to bring smiles to your family and friends. Give it a try—you might just find your new favorite cake!
Print
Lemon Velvet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tangy Lemon Velvet Cake featuring a tender crumb infused with fresh lemon zest and extract, layered with a rich and creamy lemon cream cheese frosting. Perfect for lemon lovers seeking a refreshing, elegant dessert.
Ingredients
Cake
- 3 cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups sugar
- â…” cup vegetable oil
- â…“ cup shortening (or softened butter)
- 1 Tablespoon lemon zest
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups buttermilk
Frosting
- 8 ounces cream cheese (room temperature)
- 4 ounces unsalted butter (room temperature, one stick)
- 2 ¾ cups powdered sugar
- 2 Tablespoons lemon juice
- Zest from one lemon (about 1 Tablespoon)
- 1 teaspoon clear vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare it for baking the cake layers.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Wet Ingredients: In another large bowl or using a stand mixer, beat together the vegetable oil, shortening (or softened butter), sugar, vanilla extract, lemon extract, and lemon zest until well combined and smooth.
- Add Eggs: Beat in the eggs one at a time until fully incorporated into the batter, ensuring a smooth texture.
- Combine Wet and Dry: Gradually add the flour mixture alternately with the buttermilk to the wet ingredients, mixing on medium to low speed. Mix until the batter is smooth and creamy without lumps, being careful not to over mix.
- Prepare Pans and Pour Batter: Lightly grease and flour two 9-inch cake pans or line them with parchment circles. Evenly divide the batter between the pans and smooth the tops.
- Bake: Bake the cakes in the preheated oven at 325 degrees Fahrenheit for 28 to 30 minutes. The cakes are done when the tops lightly spring back when touched and a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing and frosting.
- Make Frosting: In a mixing bowl, beat the room temperature cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar, mixing well to combine. Then add lemon juice, lemon zest, and clear vanilla extract, beating until the frosting is light and fluffy.
- Assemble Cake: Once the cake layers are completely cooled, frost the top of one layer with the lemon cream cheese frosting, then place the second layer on top. Continue to frost the top and sides of the cake evenly.
Notes
- Ensure all ingredients like eggs, cream cheese, and butter are at room temperature to achieve the best consistency for both batter and frosting.
- Do not over mix the batter once the flour is added to maintain a tender crumb.
- For a more vibrant lemon flavor, consider using fresh lemon juice and zest rather than artificial extracts.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
