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Lemon Velvet Cake Recipe

Lemon Velvet Cake

Wholesome Cove
This Lemon Velvet Cake features incredibly moist layers with bright citrus flavor and luscious lemon cream cheese frosting. The combination of buttermilk, fresh lemon zest, lemon juice, and lemon extract creates a triple hit of tangy lemon goodness, while the signature velvet texture melts on your tongue with every bite.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • Two 9-inch 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

Ingredients
  

For the Lemon Velvet Cake

  • 2 ½ cups all-purpose flour 300g
  • 1 ½ cups granulated sugar 300g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk 240ml, at room temperature
  • ½ cup vegetable oil 120ml
  • ¼ cup vegetable shortening 56g, 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 hot water 80ml

For the Lemon Cream Cheese Frosting

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

Instructions
 

  • Preheat oven to 325°F (165°C). Grease two 9-inch round cake pans, line with parchment paper circles, and grease the parchment.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a measuring cup, combine buttermilk, lemon juice, lemon extract, vanilla extract, and white vinegar. Stir and set aside.
  • In a stand mixer, beat together sugar, vegetable oil, and melted shortening on high speed for 2-3 minutes until pale and fluffy.
  • Add eggs one at a time on medium speed, beating 20 seconds after each addition. Beat 30 seconds after the last egg and scrape down the bowl.
  • Mix in lemon zest on low speed for 15 seconds until evenly distributed.
  • On low speed, alternate adding dry ingredients and buttermilk mixture in three additions, beginning and ending with dry ingredients. Mix until just combined after each addition.
  • Slowly pour in hot water with mixer on low speed. Mix 30 seconds until smooth (batter will be thin).
  • Divide batter evenly between prepared pans. Bake 28-30 minutes, rotating pans halfway through, until cake springs back when touched and toothpick has moist crumbs.
  • Cool cakes in pans for 10 minutes, then invert onto cooling racks, remove parchment, and cool completely (at least 1 hour).
  • Beat cream cheese and butter together on medium-high speed for 3-4 minutes until smooth and fluffy with no lumps.
  • Add sifted powdered sugar one cup at a time on low speed. Beat on medium for 2 minutes after all sugar is added.
  • Add lemon juice, lemon zest, lemon extract, vanilla extract, and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
  • Place first cake layer on serving plate. Spread 1½ cups frosting evenly over top, reaching to edges.
  • Place second layer on top. Apply thin crumb coat over entire cake, refrigerate 15-20 minutes, then apply remaining frosting in thick, even layer.
  • Garnish with lemon slices or zest if desired. Refrigerate at least 1 hour before slicing for cleanest cuts.

Notes

  • Bring all ingredients to room temperature before starting for best results and smooth texture.
  • Don't overmix the batter once dry ingredients are added - mix only until just combined to maintain tender texture.
  • Use fresh lemon zest, not pre-grated, for maximum flavor impact.
  • Don't overbake - check at 26 minutes. Cake is done when it springs back and toothpick has moist crumbs, not when completely clean.
  • Chill cake layers for 30 minutes before frosting to make them sturdier and easier to work with.
  • Soften cream cheese at room temperature, not in microwave, to prevent soupy frosting.
  • Sift powdered sugar to prevent lumps in frosting.
  • Apply a crumb coat first, chill it, then apply final frosting layer for professional-looking results.
  • Store in refrigerator for up to 5 days in airtight container. Bring to room temperature 30-45 minutes before serving.
  • Unfrosted cake layers can be frozen up to 3 months wrapped tightly in plastic wrap and foil.

Nutrition

Serving: 1sliceCalories: 685kcalCarbohydrates: 90gProtein: 7gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 115mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 68gVitamin A: 18IUVitamin C: 8mgCalcium: 8mgIron: 6mg
Keyword cream cheese frosting, layer cake, lemon cake, lemon dessert, velvet-cake
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