My grandmother used to say that the best cakes are the ones that make you close your eyes after the first bite. That’s exactly what happened when I first made this Lemon Velvet Cake Recipe in my tiny apartment kitchen three years ago.

I was craving something bright and cheerful during a particularly gloomy February week, and I remembered seeing velvet cakes at a local bakery.

The combination of tangy lemon and soft, velvety texture creates something truly special. This cake has since become my go-to recipe for birthdays, spring gatherings, and any time I need a pick-me-up dessert that looks as impressive as it tastes.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	28 minutes
Total Time	48 minutes (plus cooling time)
Servings	12 slices
Difficulty Level	Moderate

If you love layered cakes with bold flavors, try my Pink Velvet Cake Recipe for a fun twist on the classic.

Table of Contents

Why You’ll Love This Lemon Velvet Cake Recipe

This Lemon Velvet Cake strikes the perfect balance between sweet and tangy. The buttermilk and vinegar create that signature velvet texture that literally melts on your tongue.

You don’t need any fancy equipment or hard-to-find ingredients. Everything you need is probably already sitting in your pantry, except maybe the lemon extract, which really makes the lemon flavor shine through.

Incredibly moist texture: The combination of oil and buttermilk keeps this cake tender for days
Bright, fresh lemon flavor: Fresh lemon zest, lemon juice, and lemon extract deliver a triple hit of citrus
Soft, velvety crumb: The acid from buttermilk and vinegar creates an exceptionally tender cake structure
Perfect for any occasion: This cake works beautifully for birthdays, Easter, showers, or just because
Impressive presentation: The layers look professional, but the recipe is actually quite forgiving
Make-ahead friendly: You can bake the layers in advance and freeze them until you’re ready to frost

Another favorite: White Velvet Cake Recipe

Ingredients

Creating this stunning lemon velvet cake requires two sets of ingredients: one for the cake layers and another for the luscious lemon cream cheese frosting. I’ve tested this recipe countless times to get the proportions just right.

For the Lemon Velvet Cake:

2 ½ cups (300g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) vegetable oil
¼ cup (56g) vegetable shortening, melted
3 large eggs, at room temperature
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from about 2 large lemons)
1 tablespoon lemon extract
1 teaspoon vanilla extract
2 teaspoons white vinegar
⅓ cup (80ml) hot water

For the Lemon Cream Cheese Frosting:

16 ounces (450g) cream cheese, softened to room temperature
1 cup (226g) unsalted butter, softened to room temperature
6 cups (720g) powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon lemon extract
½ teaspoon vanilla extract
Pinch of salt

You might also enjoy: Red Velvet Cake Recipe

Kitchen Equipment Needed

Having the right tools makes baking this lemon velvet cake so much easier. I learned this the hard way after trying to frost a cake with a butter knife during my first attempt.

Two 9-inch (23cm) round cake pans
Parchment paper
Stand mixer or hand mixer
Large mixing bowls (at least 2)
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Zester or microplane for lemon zest
Cooling racks
Offset spatula for frosting
Cake turntable (optional but helpful)
Toothpicks for testing doneness
Sifter for powdered sugar

Read Also: Blue Velvet Cake Recipe

Recommended Products for This Recipe

After making this cake dozens of times, I’ve found a few products that really elevate the final result and make the process smoother.

1. Nielsen-Massey Pure Lemon Extract

This premium lemon extract has a bright, authentic lemon flavor that doesn’t taste artificial. I used to use cheaper extracts, but the difference is night and day. A little goes a long way, and one bottle lasts through many baking projects.

Get it on Amazon

2. Ateco Offset Spatula

This professional-grade offset spatula makes frosting layer cakes incredibly easy. The angled blade gives you perfect control, and you can create smooth, bakery-quality frosting finishes. It’s one of those tools that instantly upgrades your cake decorating game.

Get it on Amazon

3. Norpro Stainless Steel Lemon Zester

Getting fine lemon zest without the bitter white pith is crucial for this recipe. This sharp microplane zester makes the job effortless and ensures you get maximum lemon oils in your cake and frosting.

Get it on Amazon

4. Fat Daddio’s Round Cake Pans

These professional anodized aluminum pans heat evenly and release cakes beautifully every single time. I had so many issues with cheap pans creating uneven layers or sticking to the bottom. These have completely solved that problem.

Get it on Amazon

For another impressive cake, check out my Red Velvet Cheesecake Cake Recipe.

Step-by-Step Instructions: How to Make Lemon Velvet Cake

Follow these detailed instructions to create the perfect lemon velvet cake. I’ve included every little detail that I wish someone had told me when I first started baking layer cakes.

1. Prepare Your Pans and Preheat the Oven

Move your oven rack to the middle position for even heat distribution
Preheat your oven to 325°F (165°C)
Cut two circles of parchment paper to fit the bottom of your 9-inch cake pans
Spray or grease the pans thoroughly with butter or baking spray
Place the parchment circles in the bottom of each greased pan
Lightly grease the top of the parchment and dust the entire pan with flour, tapping out any excess

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt
Whisk vigorously for about 30 seconds to ensure everything is evenly distributed
Set this dry mixture aside (you’ll add it in stages later)

3. Prepare the Wet Ingredients

In a liquid measuring cup, combine the buttermilk, lemon juice, lemon extract, vanilla extract, and white vinegar
Stir gently to combine and set aside
The mixture might look slightly curdled from the acid, which is completely normal and desired
In a separate small bowl or cup, have your hot water ready to use later

4. Cream the Sugar and Fats

In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), combine the granulated sugar, vegetable oil, and melted shortening
Beat on high speed for 2 to 3 minutes until the mixture becomes pale and slightly fluffy
Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated
This step is crucial for creating the velvety texture

5. Add the Eggs

With the mixer on medium speed, add the eggs one at a time
Beat for about 20 seconds after each egg before adding the next one
Make sure each egg is fully incorporated before proceeding
After the last egg, beat for an additional 30 seconds
Scrape down the bowl again

6. Incorporate the Lemon Zest

Add the freshly grated lemon zest to the batter
Mix on low speed for about 15 seconds until the zest is evenly distributed throughout
The zest adds intense lemon flavor and beautiful flecks of yellow throughout the cake

7. Alternate Adding Dry and Wet Ingredients

With the mixer on low speed, add one-third of the dry flour mixture
Mix just until the flour starts to incorporate (don’t overmix)
Add half of the buttermilk mixture and mix until combined
Add another third of the dry ingredients, mix briefly
Add the remaining buttermilk mixture, mix until incorporated
Add the final third of the dry ingredients and mix on low until just combined
Stop the mixer and scrape down the bowl

8. Add the Hot Water

With the mixer on low speed, slowly pour in the hot water
Mix for about 30 seconds until the batter is smooth and well combined
The batter will be relatively thin compared to other cakes, which is perfect
This thin consistency helps create the tender, moist texture

9. Divide the Batter and Bake

Divide the batter evenly between your two prepared pans (I use a kitchen scale for accuracy)
Each pan should have about 2 ½ cups (600ml) of batter
Gently tap the pans on the counter a few times to release any air bubbles
Place both pans in the preheated oven on the middle rack
Bake for 28 to 30 minutes, rotating the pans halfway through if your oven has hot spots
The cakes are done when they spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter)
Don’t overbake or the cake will dry out

10. Cool the Cakes

Remove the pans from the oven and place them on cooling racks
Let the cakes cool in the pans for exactly 10 minutes
Run a knife around the edges of each pan to loosen the cakes
Invert the cakes onto the cooling racks and carefully peel off the parchment paper
Let the cakes cool completely to room temperature (at least 1 hour) before frosting
For best results, wrap the cooled cakes in plastic wrap and refrigerate for 30 minutes before frosting

11. Make the Lemon Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese and butter together on medium-high speed for 3 to 4 minutes
The mixture should be completely smooth, fluffy, and well combined with no lumps
Scrape down the sides of the bowl
Add the sifted powdered sugar one cup at a time, mixing on low speed after each addition
After all the sugar is added, increase speed to medium and beat for 2 minutes
Add the lemon juice, lemon zest, lemon extract, vanilla extract, and pinch of salt
Beat on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and smooth
If the frosting is too thick, add a teaspoon of milk at a time
If it’s too thin, add more powdered sugar ¼ cup at a time

12. Assemble and Frost the Cake

Place your first cake layer on a serving plate or cake stand
If desired, place strips of parchment paper under the edges to keep your plate clean
Spread about 1 ½ cups of frosting evenly over the first layer using your offset spatula
Make sure the frosting reaches all the way to the edges
Carefully place the second cake layer on top, making sure it’s centered
Spread a thin “crumb coat” of frosting over the entire cake (top and sides)
This initial layer will trap any loose crumbs
Refrigerate the cake for 15 to 20 minutes to let the crumb coat set
Apply the remaining frosting in a thick, even layer over the top and sides
Use your offset spatula to smooth the frosting or create decorative swirls
If using a turntable, spin it slowly while holding your spatula against the frosting to create smooth sides
Remove the parchment strips from under the cake

13. Garnish and Serve

Garnish with fresh lemon slices, candied lemon zest, or edible flowers if desired
Refrigerate the cake for at least 1 hour before slicing for the cleanest cuts
For perfect slices, wipe your knife clean between each cut
Let slices sit at room temperature for 10 to 15 minutes before serving for the best flavor

For a chocolatey variation, try my Black Velvet Cake Recipe.

Tips for The Best Lemon Velvet Cake

After making this cake more times than I can count, I’ve learned several tricks that guarantee perfect results every time. These tips come from both my successes and my mistakes.

Bring ingredients to room temperature: This is absolutely crucial for velvet cakes. Room temperature eggs, buttermilk, and cream cheese create a smoother batter and frosting. Cold ingredients can cause the batter to curdle or the frosting to have lumps. Take everything out of the fridge 1 to 2 hours before baking.
Don’t overmix the batter: Once you start adding the dry ingredients, mix only until just combined. Overmixing develops gluten, which creates a tough, dense cake instead of a tender, velvety one. It’s okay if you see a few small streaks of flour.
Use fresh lemon zest: Pre-grated or jarred lemon zest doesn’t have the same bright, aromatic oils as freshly grated zest. Zest your lemons right before using for maximum flavor impact.
Don’t overbake: Velvet cakes are notorious for becoming dry when overbaked. Start checking at 26 minutes. The cake is done when it springs back lightly and a toothpick has a few moist crumbs. A completely clean toothpick means you’ve already overbaked it.
Level your cake layers: If your cakes domed in the oven, use a serrated knife or cake leveler to trim the tops flat. This creates a more stable, professional-looking layered cake.
Chill before frosting: Refrigerating your cake layers for 30 minutes before frosting makes them sturdier and less likely to crumble or slide around during assembly.
Soften cream cheese properly: Microwave-softened cream cheese can become too warm and create soupy frosting. Instead, let it sit at room temperature for 2 to 3 hours, or cut it into small cubes to speed up the process.
Sift the powdered sugar: This prevents lumps in your frosting and creates a silky-smooth texture. It’s worth the extra minute.
Add extracts at the end: Adding lemon and vanilla extracts after the powdered sugar preserves their volatile flavor compounds. They don’t get muted by extended mixing.
Use gel food coloring if desired: If you want a more vibrant yellow cake, add a few drops of yellow gel food coloring to the batter. Liquid food coloring can alter the batter’s consistency.
Apply a crumb coat: This thin first layer of frosting traps all the crumbs so your final coat is perfectly smooth. Don’t skip this step if you want bakery-quality results.
Score before slicing: Use a sharp knife to lightly score where you’ll cut each slice before cutting through completely. This helps you get even, uniform slices.

You might also enjoy: Lemon Chicken Soup Recipe

What to Serve with Lemon Velvet Cake

This cake is stunning enough to stand alone, but pairing it with complementary accompaniments can elevate your dessert experience even further.

The bright lemon flavor makes this cake incredibly versatile for pairing with both light and rich additions. I love serving it at spring and summer gatherings.

Fresh berries: Strawberries, raspberries, or blueberries add a pop of color and their natural tartness complements the sweet frosting beautifully
Whipped cream: A dollop of lightly sweetened whipped cream adds an airy, luxurious element
Vanilla ice cream: The cool, creamy vanilla provides a perfect temperature and flavor contrast
Lemon curd: For serious lemon lovers, a spoonful of homemade lemon curd on the side intensifies the citrus experience
Hot tea or coffee: Earl Grey tea or a light roast coffee pairs wonderfully with the lemony sweetness
Champagne or sparkling wine: For celebrations, the bubbles and acidity of champagne cut through the richness perfectly
Mint leaves: Fresh mint adds a refreshing herbal note that enhances the bright lemon flavor
Candied lemon slices: These make a gorgeous garnish and add a sweet-tart crunch
Deviled Eggs: For a brunch spread, serve the cake alongside savory items
Fruit Tart: Create a beautiful dessert table with complementary citrus flavors

Variations of Lemon Velvet Cake

Once you’ve mastered the basic recipe, there are so many fun ways to customize this cake to suit different tastes and occasions. I’ve tried most of these variations myself.

Lemon Blueberry Velvet Cake: Fold 1 ½ cups of fresh blueberries tossed in 1 tablespoon of flour into the batter before baking. The berries create beautiful purple swirls and add bursts of sweetness.
Lemon Lavender Velvet Cake: Add 1 tablespoon of culinary lavender buds to the hot water and let steep for 10 minutes. Strain and use the lavender-infused water in the batter for a sophisticated floral note.
Lemon Coconut Velvet Cake: Replace ½ cup of buttermilk with coconut milk and add ½ cup of sweetened shredded coconut to the batter. Top the frosted cake with toasted coconut flakes.
Meyer Lemon Velvet Cake: Substitute Meyer lemon zest and juice for regular lemons. Meyer lemons are sweeter and less acidic, creating a more delicate flavor profile.
Lemon Raspberry Velvet Cake: Use raspberry preserves as a filling between the layers along with the frosting. The raspberry-lemon combination is absolutely divine.
Lemon Poppy Seed Velvet Cake: Stir 2 tablespoons of poppy seeds into the batter for added texture and a classic flavor pairing.
Cupcake version: Divide the batter among 24 lined cupcake tins and bake at 325°F for 18 to 22 minutes. Perfect for parties and events.
Sheet cake version: Bake the batter in a greased and floured 9×13-inch pan at 325°F for 35 to 40 minutes. Easier for casual gatherings.
Lemon Cream Cheese Filling: Mix equal parts lemon curd and cream cheese frosting for an ultra-tangy filling between layers.
Naked cake style: Skip the frosting on the sides and leave them exposed for a rustic, modern look. Just frost the top and between layers.

For more cake inspiration, check out my Pumpkin Cheesecake Recipe.

Storage and Reheating

Proper storage is key to maintaining this cake’s incredible moisture and flavor. I’ve learned through trial and error what works best.

Room temperature storage: Because of the cream cheese frosting, this cake should not be left at room temperature for more than 2 hours, especially in warm weather. The frosting can soften and potentially spoil.
Refrigerator storage: Store the cake in an airtight container or cover it with a cake dome. It will stay fresh in the refrigerator for 4 to 5 days. The texture actually improves after a day as the flavors meld together.
Freezing whole cake: Wrap the unfrosted, cooled cake layers tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Freezing frosted cake: If freezing a frosted cake, place it in the freezer uncovered for 1 hour to firm up the frosting. Then wrap it carefully in plastic wrap and foil. Freeze for up to 2 months.
Bringing to room temperature: For the best flavor and texture, remove refrigerated cake 30 to 45 minutes before serving. The frosting softens slightly and the cake becomes more tender.
Freezing slices: Wrap individual slices in plastic wrap and store in freezer bags for up to 3 months. Thaw in the refrigerator or at room temperature for 1 to 2 hours.
Reheating: While I don’t typically reheat this cake, you can microwave a refrigerated slice for 8 to 10 seconds to take the chill off. Don’t overheat or the frosting will melt.
Preventing drying: Place a piece of parchment or wax paper against any cut sides of the cake to prevent them from drying out in the refrigerator.

Read Also: Eggnog Cake Recipe

Nutritional Facts

Here’s the approximate nutritional information per slice (based on 12 servings):

Calories: 685
Total Fat: 34g
- Saturated Fat: 17g
- Trans Fat: 0g
Cholesterol: 115mg
Sodium: 380mg
Total Carbohydrates: 90g
- Dietary Fiber: 1g
- Sugars: 68g
Protein: 7g
Vitamin A: 18% DV
Vitamin C: 8% DV
Calcium: 8% DV
Iron: 6% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used. This cake is a dessert indulgence meant to be enjoyed in moderation as part of a balanced diet.

Another delicious dessert: Fruit Cocktail Cake Recipe

Health Benefits of Key Ingredients

While this is definitely an indulgent dessert, some of the ingredients do offer nutritional benefits. Understanding what you’re eating makes every bite more enjoyable.

Lemons: Rich in vitamin C, which supports immune function and skin health. The citrus bioflavonoids in lemon zest have antioxidant properties that fight free radicals. Lemons also contain small amounts of potassium and folate.
Eggs: Provide high-quality protein and essential amino acids for muscle repair and maintenance. They’re one of the best sources of choline, important for brain health. The yolks contain lutein and zeaxanthin for eye health.
Buttermilk: Contains probiotics that support gut health and digestion. It’s easier to digest than regular milk for many people and provides calcium for bone health. The lactic acid in buttermilk may help with mineral absorption.
Cream cheese: Offers calcium and phosphorus for strong bones and teeth. It contains vitamin A for vision and immune function. The fat content helps with the absorption of fat-soluble vitamins.
Flour: Enriched all-purpose flour provides B vitamins like thiamin, riboflavin, and niacin that support energy metabolism. It also contains iron for healthy blood cells.

For a healthier option, try my Healthy Carrot Cake Recipe.

FAQs About Lemon Velvet Cake

1. Can I make this cake without buttermilk?

Yes, you can make a buttermilk substitute. For every cup of buttermilk needed, combine 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar.

Stir well and let it sit for 5 minutes before using. The acid curdles the milk slightly, creating a similar tangy effect, though the texture won’t be quite as rich as real buttermilk.

2. Why is my lemon velvet cake dry?

The most common cause of dry velvet cake is overbaking. Velvet cakes have a delicate crumb and continue cooking slightly after you remove them from the oven.

Start checking for doneness at 26 minutes and remove the cake when a toothpick has a few moist crumbs, not when it comes out completely clean. Also make sure your oven temperature is accurate by using an oven thermometer.

3. Can I use lemon juice instead of lemon extract?

I don’t recommend replacing lemon extract entirely with lemon juice because you’d need so much juice that it would throw off the liquid ratios in the recipe. The extract provides concentrated lemon flavor without adding excess moisture.

If you must substitute, use ½ teaspoon of lemon oil (not juice) for every 1 teaspoon of extract. The flavor won’t be quite as strong, but it will work.

4. How do I prevent my cake layers from doming in the middle?

To get flat layers, try using baking strips around your pans (you can buy these or make them by wrapping wet towels around the pans). Also, make sure your oven isn’t running too hot.

Another trick is to slightly lower the temperature to 315°F and bake a bit longer. If you do get domes, simply level them with a serrated knife before assembling.

5. Can I make this cake in advance?

Absolutely! You can bake the cake layers up to 2 days in advance and store them wrapped in plastic wrap at room temperature, or freeze them for up to 3 months. The frosting can be made 1 day ahead and stored in the refrigerator.

Let the frosting come to room temperature and give it a quick re-whip before using. You can also assemble the entire frosted cake 1 to 2 days before serving and keep it refrigerated.

For another make-ahead dessert, try my Creme Brulee Recipe.

Final Thoughts

This Lemon Velvet Cake has become one of my most treasured recipes, and I hope it brings as much joy to your kitchen as it has to mine. The combination of bright lemon flavor and impossibly tender texture creates something truly special.

Every time I serve this cake, I watch people’s faces light up after the first bite. Don’t be intimidated by the layer cake format or the number of steps. Just take your time, follow the instructions, and trust the process.

I’d love to hear how your lemon velvet cake turns out! Leave a comment below with your results, any variations you tried, or questions you have. And if you loved this recipe, please share it with your friends and family who appreciate a good homemade cake.

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