Lemon Velvet Cake is a luxurious, soft, and tangy dessert that perfectly balances sweetness with a refreshing citrus flavor. Unlike traditional lemon cake, this version features a velvety crumb, achieved through the use of buttermilk and cake flour. The cake is moist, fluffy, and pairs wonderfully with a rich cream cheese frosting or a light lemon glaze. Whether for birthdays, celebrations, or simply a treat to brighten your day, this Lemon Velvet Cake is sure to impress.
Ingredients:
For the Cake:
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- A few drops of yellow food coloring (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar on medium-high speed for about 3-4 minutes, until light and fluffy.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon extract, lemon juice, and lemon zest.
Step 5: Alternate Wet and Dry Ingredients
Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the buttermilk. Repeat this process until all ingredients are combined, beginning and ending with the dry mixture. If using, mix in the yellow food coloring to achieve a vibrant lemon hue.
Step 6: Bake
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8: Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed. Add the lemon juice, lemon zest, and vanilla extract, then beat until fluffy.
Step 9: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly.
Step 10: Decorate and Serve
Decorate with lemon slices, zest, or piped frosting for a beautiful finish. Chill for at least 30 minutes before slicing.
Variations:
- Lemon Blueberry Velvet Cake: Add 1 cup of fresh blueberries to the batter for bursts of fruity flavor.
- Lemon Raspberry Cake: Spread raspberry jam between the cake layers before frosting.
- Lemon Coconut Cake: Mix 1 cup shredded coconut into the batter and sprinkle toasted coconut on top.
- Gluten-Free Lemon Velvet Cake: Use gluten-free cake flour blend in place of regular cake flour.
Cooking Notes:
- Ensure all ingredients are at room temperature for the best texture.
- Do not overmix the batter, as this can make the cake dense.
- For extra tang, brush each cake layer with a light lemon syrup before frosting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or lemon sorbet.
- Pair with hot tea or iced lemonade.
- Garnish with fresh berries for added color and flavor.
- Serve at room temperature for the best taste and texture.
Tips:
- Use cake flour instead of all-purpose flour for a softer texture.
- For an extra light cake, separate the egg whites and beat them until stiff peaks form, then fold them into the batter at the end.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- If your frosting is too thin, chill it for 10-15 minutes before spreading.
Prep Time:
20 minutes
Cooking Time:
30-35 minutes
Total Time:
55 minutes
Nutritional Information (Per Serving):
- Calories: 480
- Protein: 5g
- Sodium: 220mg
FAQs
1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Frost the cake the next day for the freshest taste.
2. Can I freeze Lemon Velvet Cake?
Absolutely! Wrap individual slices or whole layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
3. Why is my cake dense instead of fluffy?
Overmixing the batter or using too much flour can make the cake dense. Ensure you’re measuring flour correctly and mixing just until combined.
4. Can I make cupcakes with this recipe?
Yes! This batter makes about 24 cupcakes. Reduce baking time to 18-20 minutes.
5. How can I make the frosting less sweet?
Reduce the powdered sugar and add 1 tablespoon of sour cream or Greek yogurt for a tangy balance.
Conclusion
Lemon Velvet Cake is a delicious and elegant dessert that’s perfect for any occasion. Its soft, buttery texture and vibrant lemon flavor make it a standout treat. Whether you follow the classic recipe or explore variations, this cake is sure to bring joy to your table. Enjoy every bite!
PrintLemon Velvet Cake
- Total Time: 55 minutes
Ingredients
Ingredients:
For the Cake:
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- A few drops of yellow food coloring (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar on medium-high speed for about 3-4 minutes, until light and fluffy.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon extract, lemon juice, and lemon zest.
Step 5: Alternate Wet and Dry Ingredients
Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the buttermilk. Repeat this process until all ingredients are combined, beginning and ending with the dry mixture. If using, mix in the yellow food coloring to achieve a vibrant lemon hue.
Step 6: Bake
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8: Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed. Add the lemon juice, lemon zest, and vanilla extract, then beat until fluffy.
Step 9: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly.
Step 10: Decorate and Serve
Decorate with lemon slices, zest, or piped frosting for a beautiful finish. Chill for at least 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 480
- Sodium: 220mg
- Protein: 5g