Lemon Velvet Cake Recipe

If you’re looking for a dessert that sings bright, sunny notes with every bite, let me introduce you to the unforgettable Lemon Velvet Cake. This cake is a radiant celebration of luscious lemon flavor wrapped in the softest, creamiest layers imaginable. Velvety cream cheese and buttercream frostings come together with a zesty lemon curd filling made from fresh zest and juice, creating a heavenly balance between tart and sweet. Whether you’re serving it for a special occasion or just to brighten a day, the Lemon Velvet Cake is a showstopper that everyone will rave about.

Ingredients You’ll Need

These ingredients are surprisingly simple yet so essential to achieve the perfect texture, flavor, and that charming lemony appeal. Each one plays a starring role — from the cream cheese that makes the crumb so tender, to the fresh lemon juice and zest that give the cake its signature bright personality.

• Cream cheese (8 oz, softened): Adds richness and a velvety texture unlike any other cake.
• Unsalted butter (1 1/2 sticks softened + 3 sticks softened): Provides a creamy base for both cake and buttercream, essential for moistness.
• Sugar (2 cups + 3/4 cup + 7 1/2 cups powdered sugar): Multiple amounts used to sweeten the layers and frostings perfectly.
• Large eggs (4 room temp + 2 yolks): Bind everything together and add structure.
• Cake flour (3 cups): Gives the cake a light, delicate crumb.
• Baking powder (2 tsp), baking soda (1/2 tsp), salt (1/2 tsp): Help the cake rise beautifully.
• Milk (3/4 cup + 1/4 cup or more): Moistens and softens the batter and frosting.
• Lemon juice (1/4 cup + 4 tbsp fresh for curd): The star ingredient for authentic tang.
• Vegetable oil (1/4 cup): Keeps the cake tender and moist.
• Lemon extract (1 tbsp + 2 tsp): Boosts and intensifies the lemon flavor in both cake and buttercream.
• Lemon zest (from 2 lemons + optional 1 lemon for buttercream): Adds fresh citrus aroma and brightness.
• Cornstarch (1/4 cup): Thickens the luscious lemon curd.
• Water (1 cup): For making the lemon curd base.
• Heavy cream (1 cup): Whipped to fluffy perfection for the delicate cream layer.
• Powdered sugar (1/4 cup for whipped cream): Sweetens without weighing down the cream.
• Vanilla (1 tsp): Adds warmth and depth to the whipped cream.
• Yellow coloring gel (optional): For that vibrant lemony look that’ll make your cake pop.

How to Make Lemon Velvet Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 325 degrees F and prepping three 8-inch cake pans by greasing, flouring, and lining their bottoms with parchment circles for easy release. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl, setting it aside. In another bowl, combine milk, vegetable oil, lemon juice, lemon extract, and lemon zest — it’ll look thick and a bit clumpy, thanks to the lemon curdling the milk similar to buttermilk.

Step 2: Cream Butter and Cream Cheese

Using your mixer’s medium speed, blend the softened butter and cream cheese until silky smooth. Gradually add sugar and mix for a few minutes until light and fluffy. Then, add eggs one at a time, ensuring each is well incorporated before adding the next. This step gives the cake body and a smooth texture that’s incredibly tender.

Step 3: Combine Dry and Wet Ingredients

With the mixer on low, alternate folding in the dry flour mixture and the milk-lemon mixture, starting and ending with the flour. Keep the mixer speed low to avoid toughening the batter. This alternating addition keeps the batter light while dispersing the bright lemon flavor beautifully throughout.

Step 4: Bake the Layers

Divide the batter evenly between the pans and pop them into your preheated oven. Bake for 28 to 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for a short while before turning them out onto racks to cool completely — this is essential for smooth, even frosting later.

Step 5: Make the Lemon Curd

Whisk sugar, cornstarch, and water in a saucepan and cook over medium heat, stirring constantly until thick and bubbling. Temper the egg yolks by stirring in some hot mixture, then return everything to the pan. Continue cooking until it thickens to the perfect curd consistency and turns that gorgeous lemon color. Stir in butter, lemon juice, and zest, then cool and refrigerate with plastic wrap pressed to the surface to keep it from forming an unsightly skin.

Step 6: Whip the Cream

For the fluffy whipped cream layer, chill your mixing tools first — good tricks like this make the cream whip faster and hold texture better. Beat heavy cream with powdered sugar and vanilla until soft peaks form. Watch it carefully so it doesn’t overwhip; you want those light, billowy peaks to add a fresh counterpoint to the rich buttercream.

Step 7: Prepare the Lemon Buttercream

Beat softened butter until silky, then blend in lemon extract and zest for that unmistakable aromatic punch. Slowly add powdered sugar and milk in batches, mixing until smooth and creamy. A touch of yellow gel can brighten the color beautifully, making your cake look just as sunny as it tastes. Take your time mixing to ensure the buttercream is perfectly smooth without any air pockets.

Step 8: Assemble Your Lemon Velvet Cake

Place a cake layer on your cake plate, then pipe a dam of buttercream around the edge to carefully contain the luscious lemon curd and fluffy whipped cream. Layer each filling, then stack and fill in between layers. Crumb coat the whole cake with a thin buttercream layer and chill briefly to set. Finish by frosting the sides smoothly and decorating with rosettes and a thin layer of lemon curd on top for that irresistible visual wow factor.

How to Serve Lemon Velvet Cake

Garnishes

Adding a little something extra on top can make your Lemon Velvet Cake even more memorable. Think delicate lemon zest curls, thin lemon slices, or edible flowers for a springtime feel. A dusting of powdered sugar adds a soft snowy touch if you’re going for elegance. Fresh herbs like mint can also bring brightness and contrast to the tangy sweetness.

Side Dishes

Serve this cake alongside a cup of hot Earl Grey tea or a light, floral white wine like a Riesling for a classy pairing. Fresh berries, such as raspberries or blueberries, complement the lemon’s zing perfectly and provide a nice textural counterpoint. For a casual touch, a dollop of plain Greek yogurt on the side works surprisingly well to balance the sweetness.

Creative Ways to Present

Consider plating individual slices with a thin drizzle of extra lemon curd and some scattered sugared lemon peel. For gatherings, a layered trifle version using cubed cake, lemon curd, whipped cream, and fresh fruit offers a delightful twist. You can even turn this into cupcakes using the batter — they may not dome much but are just as luscious topped with buttercream and curd for easy hand-held indulgence.

Make Ahead and Storage

Storing Leftovers

Once assembled, Lemon Velvet Cake keeps beautifully in the refrigerator for up to 4 days when covered loosely with plastic wrap or kept in a cake dome. The flavors actually meld and deepen when allowed to rest overnight. Just remember to take it out 30 minutes before serving to let it come to room temperature for the softest texture.

Freezing

This cake freezes well if wrapped tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and then bring to room temperature before serving. The texture and flavor stay impressively fresh despite freezing, making it perfect for advance planning.

Reheating

While the cake is best served chilled or at room temperature, if you prefer it slightly warmed, let a slice sit at room temperature and enjoy as is. Avoid microwaving as this can ruin the delicate crumb and cause the buttercream to melt unpleasantly. Instead, consider serving it with a warm sauce or beverage to bring gentle warmth to the experience.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cake will be slightly denser. For best results, sift the flour well and consider replacing 2 tablespoons with cornstarch per cup to mimic cake flour’s lightness.

Is it possible to make this cake dairy-free?

This recipe relies heavily on dairy for its texture and flavor, especially the cream cheese and butter. Substituting with dairy-free alternatives is tricky but possible if you use plant-based cream cheese and vegan butter; just expect slight differences in taste and texture.

How do I get the lemon curd to the right consistency?

Continuous stirring over medium heat is key. Once the curd thickens and turns a pale, lemony yellow, remove it promptly to avoid overcooking. Pressing plastic wrap directly onto the curd prevents a skin from forming, preserving silky smoothness.

Can I prepare parts of this cake a day in advance?

Absolutely! The lemon curd and lemon buttercream can be made a day ahead and refrigerated. The cake layers can also be baked a day prior and wrapped tightly. Assemble when ready for best freshness.

What if I don’t have lemon extract?

No worries! You can increase the amount of fresh lemon zest and juice slightly to compensate. The fresh lemon components bring plenty of flavor even without the extract.

Final Thoughts

There’s nothing quite like the delight of slicing into a Lemon Velvet Cake that’s bursting with citrus brightness and wrapped in tender, creamy layers. I encourage you to give this recipe a try and let it become one of those special desserts that brings smiles at every gathering. Whether for a sunny afternoon or a dinner party finale, this cake has a way of turning moments into memories.

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