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Lemon Velvet Cake Recipe

Lemon Velvet Cake Recipe
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★★★★★

5.2 from 13 reviews

This Lemon Velvet Cake is a moist, flavorful, and elegant dessert featuring layers of tender lemon-infused cake, luscious homemade lemon curd, whipped cream, and rich lemon buttercream frosting. Perfect for springtime celebrations or any occasion that calls for a refreshing citrus treat.

Ingredients

Scale

Cake

  • 8 oz cream cheese, softened (226g)
  • 1 1/2 sticks unsalted butter, softened (168g)
  • 2 cups sugar (400g)
  • 4 large eggs, room temperature
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon baking soda (3g)
  • 1/2 teaspoon salt (3g)
  • 3/4 cup milk (175g)
  • 1/4 cup lemon juice (approx. from one small lemon)
  • 1/4 cup vegetable oil (canola oil preferred) (54g)
  • 1 Tablespoon lemon extract (10g)
  • Zest of two lemons

Lemon Curd

  • 3/4 cup sugar (150g)
  • 1/4 cup cornstarch (30g)
  • 1 cup water (236g)
  • 2 large egg yolks, lightly beaten
  • 2 Tablespoons butter (28g)
  • 1 Tablespoon grated lemon zest
  • 4 Tablespoons fresh lemon juice

Whipped Cream

  • 1 cup heavy cream (240g)
  • 1/4 cup powdered sugar (29g)
  • 1 teaspoon vanilla extract (4g)

Lemon Buttercream Frosting

  • 3 sticks unsalted butter, softened (339g)
  • 2 teaspoons lemon extract (8g)
  • Zest of 1 lemon (optional)
  • 7 1/2 cups powdered sugar (863g)
  • 1/4 cup milk, plus more as needed for consistency (60g)
  • Yellow coloring gel (optional, such as Americolor Lemon Yellow)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans, lining the bottom with parchment paper circles for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
  3. Combine Wet Ingredients Except Eggs: In another bowl, mix the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. It will look thick and clumpy due to the acidity, similar to buttermilk. Set this mixture aside.
  4. Cream Butter and Cream Cheese: In your mixer’s bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy.
  5. Add Sugar: Gradually add the sugar to the butter and cream cheese mixture, beating on medium speed for 2 to 3 minutes until light and fluffy.
  6. Add Eggs: Add eggs one at a time, mixing well after each addition until the yolk color disappears, ensuring a smooth batter.
  7. Combine Flour and Wet Mixtures: With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture. Mix just until combined, increasing speed slightly if needed.
  8. Divide and Bake: Divide the batter evenly among the three prepared pans. Bake at 325°F (163°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 5-10 minutes before turning out onto wire racks to cool completely.
  9. Make Lemon Curd: In a saucepan over medium heat, combine sugar, cornstarch, and water, stirring constantly until thickened and boiling (about 3-4 minutes). Boil and stir for 1 additional minute, then remove from heat. Quickly whisk about 1/2 cup hot mixture into beaten egg yolks, then return mixture to the pan, cooking and stirring over medium heat until thick and lemon colored (1-2 minutes). Remove from heat and stir in butter, lemon juice, and lemon zest. Press plastic wrap directly on surface and refrigerate to cool.
  10. Make Whipped Cream: Chill mixing bowl and whisk attachment for 10 minutes. In chilled bowl, beat heavy cream, powdered sugar, and vanilla on low speed, gradually increasing to medium-high until soft peaks form (approximately 1 1/2 minutes). Be careful not to overbeat.
  11. Make Lemon Buttercream: Beat butter until smooth. Add lemon extract and zest. Add half of powdered sugar and milk, mixing on medium until combined. Add remaining powdered sugar and gradually remaining milk, mixing 3-5 minutes. Optionally, add yellow gel coloring. Finish mixing on low speed for 1-2 minutes to remove air pockets.
  12. Assemble Cake: Place one cake layer on a serving plate. Pipe a buttercream dam around the edge to hold filling. Spread a layer of lemon curd inside the dam, followed by a layer of whipped cream. Repeat with the second layer. Place the top cake layer and fill any gaps between layers with buttercream.
  13. Crumb Coat and Chill: Spread a thin layer of buttercream over the entire cake to seal in crumbs. Chill in the freezer for 15 minutes to firm the crumb coat (optional).
  14. Final Frosting and Decoration: Apply a final thick coat of buttercream to the sides and top of the cake. Use a cake comb to create ridges if desired. Pipe rosettes around the top edge using a 2D piping tip. Spread a thin layer of lemon curd in the center on top. Chill until within a couple of hours of serving.

Notes

  • You can substitute all-purpose flour for cake flour by removing 2 tablespoons per cup of all-purpose flour and replacing it with 2 tablespoons cornstarch, then sifting well.
  • To quickly bring eggs to room temperature, place them in warm (not hot) water for 5 minutes.
  • The lemon curd keeps well refrigerated for up to one week; for longer storage, freeze in airtight containers.
  • The frosting can be frozen for up to 3 months; thaw at room temperature and re-whip before using.
  • If your buttercream is too thin, add more powdered sugar; if too thick, add milk 1 teaspoon at a time.
  • Use quality lemon extract to ensure a strong lemon flavor; adjust to taste.
  • If yellow coloring is not desired, the frosting can be left pale or omitted altogether.
  • This cake can also be made as cupcakes, though they will have little to no dome.

Nutrition

Keywords: lemon velvet cake, lemon cake, lemon curd, lemon buttercream, whipped cream frosting, homemade lemon cake, layered lemon cake, lemon dessert

Find it online: https://lucabites.com/lemon-velvet-cake-recipe/