Heavenly Lemon Velvet Cake With Cream Cheese Frosting Recipe

Whisking through my kitchen, I discovered a lemon velvet cake that promises pure delight.

Soft, pillowy layers melt with citrusy brightness and tender crumb.

Cream cheese frosting adds luxurious richness to every slice.

My grandmother’s secret technique brings unexpected magic to this classic dessert.

Zesty notes dance across each delectable bite, creating memorable moments.

Passionate bakers know simple ingredients can create extraordinary experiences.

You’ll fall in love with this irresistible treat that feels like a warm culinary hug.

Prepare to savor every incredible forkful of lemony perfection.

Why Lemon Velvet Cake with Cream Cheese Frosting Is a Showstopper

• Burst with Citrusy Delight: Experience a zesty lemon explosion that transforms an ordinary cake into a vibrant, refreshing dessert with bright, tangy notes that dance on your taste buds.
• Crowd-Pleasing Celebration Cake: Perfect for birthdays, bridal showers, or any special gathering where you want to impress guests with a stunning, homemade dessert that looks professionally crafted.
• Master Baking Skills: Learn advanced baking techniques like alternating ingredient mixing, creating smooth cream cheese frosting, and achieving the perfect cake texture – all while creating a showstopping dessert.
• Customize with Ease: Adapt the recipe by adjusting lemon intensity, playing with food coloring, or adding personal decorative touches to make this cake uniquely yours.

Ingredients for Lemon Velvet Cake with Cream Cheese Frosting

• All-Purpose Flour: The primary dry ingredient that provides structure to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Unsalted Butter: Contributes to the rich flavor and tender crumb of the cake.
• Eggs: Bind the ingredients together and provide moisture and structure.
• Vegetable Oil: Ensures the cake remains moist and soft.

• Buttermilk, Lemon Zest, Lemon Extract: Provide tangy flavor and moisture to the cake.
• Vanilla Extract: Adds depth and complexity to the overall taste.
• Yellow Gel Food Coloring: Creates the signature vibrant yellow color of the cake.

• Baking Powder, Baking Soda: Help the cake rise and achieve a light, fluffy texture.
• Salt: Balances and enhances the other flavors in the cake.

• Cream Cheese, Unsalted Butter: Create a smooth, rich base for the frosting.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Lemon Extract, Lemon Zest: Add bright, citrusy flavor to the frosting.
• Lemon Juice: Adjusts the frosting's consistency and adds a tangy note.
• Pinch of Salt: Balances the sweetness of the frosting.

Step-by-Step Instructions for Lemon Velvet Cake

Step 1: Prepare the Oven

Fire up your oven to 165°C (325°F) and get ready for some baking magic.

Step 2: Ready the Cake Pans

Grab two 20cm (8-inch) round cake pans and give them a generous coating of grease and flour to prevent any sticky situations.

Step 3: Mix the Wet Ingredients

• Vegetable oil
• Vanilla extract
• Buttermilk
• Lemon zest
• Lemon extract
• Yellow gel food coloring

Whisk everything together until it’s perfectly blended.

Step 4: Blend the Dry Ingredients

• All-purpose flour
• Salt
• Baking powder
• Baking soda

Make sure everything is evenly mixed.

Step 5: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed. Keep going until the mixture becomes light and fluffy – about 4 minutes.

Step 6: Add Eggs

Crack in the eggs one at a time, beating for about 20 seconds after each addition. Keep the mixer on medium speed.

Step 7: Combine Ingredients

• Add 1/3 of dry mixture, mix lightly
• Pour in 1/2 of wet mixture, mix
• Add another 1/3 of dry mixture, mix
• Add remaining wet mixture, mix
• Finish with final dry mixture

Mix just until combined – don’t overwork the batter!

Step 8: Bake the Cake

Divide the batter equally between the prepared pans. Slide them onto the middle oven rack and bake for 40-45 minutes.

Check doneness with a toothpick – it should come out with just a few moist crumbs.

Step 9: Cool the Cake Layers

Let the cakes rest in their pans for 15 minutes, then carefully transfer to wire racks to cool completely.

Step 10: Create Cream Cheese Frosting

In a large bowl, blend room temperature cream cheese and butter until smooth.

Step 11: Flavor the Frosting

• Lemon extract
• Grated lemon zest
• Pinch of salt

Step 12: Add Powdered Sugar

Gradually mix in sifted powdered sugar in two batches, beating until smooth.

Step 13: Adjust Frosting Consistency

If the frosting seems too thick, add lemon juice one teaspoon at a time until it reaches the perfect spreadable texture.

Step 14: Optional Color Boost

If desired, blend in yellow gel food coloring for a sunny look.

Step 15: Frost and Serve

Generously spread the frosting between cake layers, on the sides, and on top. Your zesty Lemon Velvet Cake is ready to dazzle!

Insider Tips for Moist Lemon Velvet Cake

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Sifting dry ingredients prevents lumps and creates a more uniform cake batter.
• Use fresh lemon zest for the most vibrant citrus flavor and brighten the cake's taste.
• Avoid overmixing the batter to maintain a tender, soft cake crumb and prevent toughness.
• Check cake doneness by inserting a toothpick – a few moist crumbs indicate perfect baking without dryness.

Flavorful Variations on Lemon Velvet Cake

• Gluten-Free Lemon Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake maintains a soft texture while accommodating those with wheat sensitivities.
• Vegan Citrus Delight: Swap eggs with applesauce or flax eggs, use coconut oil instead of butter, and create a vegan cream cheese frosting using plant-based cream cheese alternatives.
• Low-Sugar Zesty Option: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the cake's bright lemon flavor profile.
• Olive Oil Lemon Cake: Use extra virgin olive oil instead of vegetable oil to add a subtle Mediterranean nuance and boost the cake's heart-healthy attributes.

Best Pairings with Lemon Velvet Cake

• A chilled Sauvignon Blanc or Pinot Grigio perfectly complements the cake's bright citrus notes, cutting through the richness of the cream cheese frosting while enhancing the lemon's tangy flavor.
• The delicate floral undertones of lavender Earl Grey tea create a sophisticated counterpoint to the cake's bold lemony profile, offering a subtle and elegant drink pairing that elevates the dessert experience.
• A mixed berry compote featuring raspberries, blueberries, and strawberries adds a vibrant, tart contrast to the cake's sweet and creamy texture, providing a burst of fresh fruitiness that highlights the lemon's zesty character.

How to Store Lemon Velvet Cake for Freshness

• Refrigerate in Airtight Container: Store the frosted cake in a sealed container in the refrigerator for up to 4 days. Cover loosely with plastic wrap to prevent the frosting from sticking.
• Freeze Cake Layers: Wrap unfrosted cake layers individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Refrigerate Frosting Separately: Keep unused cream cheese frosting in an airtight container in the refrigerator for 5-7 days. Stir well before reusing.
• Reheat Gently: Bring refrigerated cake to room temperature for 30-45 minutes before serving. Avoid microwaving to prevent drying out the delicate cake texture.

FAQs

• What makes lemon velvet cake different from regular cake?

Unlike traditional cakes, lemon velvet cake has a unique texture that’s incredibly soft and tender, with a distinct tangy lemon flavor created by using buttermilk, lemon zest, and lemon extract.

• Why do I need to sift the dry ingredients?

Sifting helps break up any lumps in flour, salt, baking powder, and baking soda, ensuring a smoother, more evenly textured cake with better rising potential and a more consistent crumb.

• What's the importance of adding eggs one at a time?

Adding eggs individually allows each egg to be fully incorporated into the batter, creating a smoother mixture and helping to prevent overmixing, which can result in a tough cake texture.

Lemon Velvet Cake With Cream Cheese Frosting Recipe

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4.5 from 36 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Silky lemon velvet cake with cream cheese frosting delights dessert enthusiasts with its tangy elegance. Zesty citrus notes and luxurious frosting create a memorable sweet experience that lingers on your palate.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 355 ml (12 fl oz) buttermilk
• 330 g (11.6 oz) granulated sugar
• 315 g (11.1 oz) all-purpose flour
• 225 g (8 oz) cream cheese
• 225 g (8 oz) unsalted butter
• 150 g (5.3 oz) unsalted butter
• 625 g (22 oz) powdered sugar
• 118 ml (4 fl oz) vegetable oil
• 15 ml (0.5 fl oz) finely grated lemon zest
• 10 ml (0.3 fl oz) lemon extract
• 5 ml (0.2 fl oz) vanilla extract
• 5 ml (0.2 fl oz) finely grated lemon zest
• 5–10 ml (0.2–0.3 fl oz) lemon juice
• 7.5 g (0.3 oz) baking powder
• 5 g (0.2 oz) salt
• 2.5 g (0.1 oz) baking soda
• 2.5 ml (0.1 fl oz) lemon extract
• 1–2 drops concentrated yellow gel food coloring
• 1–2 drops concentrated yellow gel food coloring (optional)
• Pinch of salt

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Instructions

1. Prepare the oven by heating to 165°C (325°F), ensuring a consistent temperature for optimal baking.

1. Prepare two 20cm round cake pans by thoroughly coating with grease and flour to prevent sticking.

1. Create a wet mixture by combining vegetable oil, vanilla extract, buttermilk, lemon zest, lemon extract, and yellow gel food coloring in a medium bowl. Whisk until ingredients are fully integrated.

1. Sift dry ingredients (flour, salt, baking powder, baking soda) in a separate bowl, then whisk to ensure even distribution.

1. Cream butter and sugar using an electric mixer at medium-high speed until the mixture becomes light and airy, approximately 4 minutes.

1. Gradually incorporate eggs into the butter-sugar mixture, beating for 20 seconds after each addition to maintain a smooth consistency.

1. Blend dry and wet ingredients into the butter mixture alternately. Begin and end with dry ingredients, mixing minimally to prevent overmixing. Add in thirds, rotating between dry and wet components.

1. Evenly distribute the batter between prepared cake pans. Bake on the middle oven rack for 40-45 minutes. Verify doneness by inserting a toothpick – it should emerge with minimal moist crumbs.

1. Allow cakes to rest in pans for 15 minutes, then transfer to wire racks for complete cooling before frosting.

1. Combine cream cheese and butter using an electric mixer, blending until smooth and well-integrated.

1. Enhance the frosting by adding lemon extract, grated lemon zest, and a pinch of salt. Mix thoroughly.

1. Gradually introduce sifted powdered sugar in two batches, mixing at medium-high speed until achieving a smooth texture.

1. Adjust frosting consistency by adding lemon juice sparingly if needed, mixing well after each teaspoon.

1. Optional: Incorporate yellow gel food coloring, mixing until the frosting appears uniform and fluffy.

1. Apply frosting evenly between cake layers, on sides, and top once the cake has completely cooled. Serve and enjoy the Lemon Velvet Cake.

Notes

• Use room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• For a gluten-free version, substitute all-purpose flour with a quality gluten-free flour blend and add 1 teaspoon of xanthan gum.
• Enhance lemon flavor by brushing cooled cake layers with a simple lemon syrup made from equal parts lemon juice and sugar before frosting.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 471
• Sugar: 41 g
• Sodium: 193 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 62 mg