The moment I took my first slice of Lemon Velvet Cake, I was transported back to warm family gatherings filled with laughter and happiness. This delightfully moist cake, reminiscent of sun-drenched spring days, brings a refreshing twist to celebrations big and small. Paired with luscious lemon cream cheese frosting, this treat is not just a dessert—it’s a family tradition made with fresh ingredients and love. What makes this Lemon Velvet Cake truly irresistible? It’s quick to prepare and sure to be a crowd-pleaser at your next event! Whether for Easter brunch, Mother’s Day, or just an afternoon indulgence, I can’t wait for you to discover how joyfully simple and satisfying it is to bake. Ready to fill your kitchen with the sweet aroma of citrus? Let’s dive into this recipe together!
Why Is Lemon Velvet Cake So Irresistible?
Moist and Delightful: This Lemon Velvet Cake is incredibly moist, evoking memories of sunny gatherings with its light, airy texture.
Quick to Make: With straightforward steps and easy-to-find ingredients, you’ll whip up this cake in no time, perfect for last-minute celebrations.
Nostalgic Flavor: The vibrant lemon flavor and creamy frosting are a heartwarming reminder of family traditions, creating a sense of joy with every bite.
Versatile for Any Occasion: Whether it’s an Easter feast or an afternoon tea, serve this treat with fresh berries or a dollop of whipped cream for a touch of elegance.
Enhance your dessert repertoire with this tender cake, and if you’re looking for something just as delightful, check out my recipe for Lemon Truffles Minutes. Discover the joy of baking!
Lemon Velvet Cake Ingredients
• To make your Lemon Velvet Cake come alive, here’s what you’ll need:
For the Cake
- All-Purpose Flour – Provides structure to the cake; cake flour can make it even lighter!
- Cake Flour – Enhances softness and fluffiness; substitute with all-purpose flour if needed.
- Baking Soda & Baking Powder – These help the cake rise beautifully for that feather-light texture.
- Salt – Balances the sweetness and elevates all the flavors in the cake.
- Granulated Sugar – Sweetens the cake while helping retain moisture; avoid substitutes for the best results.
- Vegetable Oil – Adds essential moisture; feel free to swap with melted coconut oil or unsalted butter if desired.
- Butter-Flavored Shortening – Infuses richness and tenderness into the crumb; you can replace it with unsalted butter if necessary.
- Large Eggs – Provide structure and moisture; using room temperature eggs ensures better mixing.
- Vanilla Extract – Adds depth of flavor; for a stronger lemon profile, consider extra lemon extract too.
- Lemon Extract – Intensifies the lemon taste; fresh lemon juice can also heighten flavor.
- Lemon Zest – The zest brightens taste and aroma; always opt for fresh zest for maximum impact!
- Buttermilk – Keeps the cake moist and tender; make your own by mixing milk with vinegar or lemon juice.
- White Vinegar – Activates the baking soda for perfect leavening; apple cider vinegar can work as a substitute.
- Hot Lemon Water – Ensures smooth incorporation of all ingredients; mix fresh lemon juice with hot water as needed.
- Optional Yellow Food Coloring – Enhances the cake’s appearance but isn’t essential.
For the Frosting
- Cream Cheese – Provides a creamy tanginess; ensure it’s softened for easy mixing.
- Unsalted Butter – Adds richness and great texture to the frosting.
- Powdered Sugar – Sweetens and thickens your frosting; adjust to your desired consistency.
Let’s gather these fresh ingredients and get ready to bake your delightful Lemon Velvet Cake!
Step‑by‑Step Instructions for Lemon Velvet Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (163°C). While the oven warms up, grease two 9-inch round cake pans with butter or cooking spray to ensure the cakes release smoothly after baking. This is the first step towards creating your delightful Lemon Velvet Cake!
Step 2: Prepare Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until fully combined. This mixture will form the foundation of your Lemon Velvet Cake, providing it with a light and tender crumb. Set aside while you prepare the wet ingredients.
Step 3: Beat Wet Ingredients
In a separate bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, and large eggs. Add the vanilla extract, lemon extract, and freshly grated lemon zest. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step will infuse the cake with that delightful lemon flavor!
Step 4: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined; be careful not to overmix, which could make the cake dense. The batter should be smooth and well-blended, ready to showcase the joy of your Lemon Velvet Cake.
Step 5: Add Vinegar and Hot Water
In a small bowl, combine the white vinegar with hot lemon water. Stir this mixture into the cake batter, ensuring it is evenly incorporated. If desired, add a few drops of yellow food coloring for a vibrant touch. This will enhance the batter’s flavor and give your cake a cheerful appearance.
Step 6: Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Keep an eye on them; they should be set but still slightly jiggly in the center when you take them out.
Step 7: Cool the Cakes
Once baked, allow the cakes to cool in the pans for about 10 minutes. After that, carefully transfer them to wire racks to cool completely. This step is crucial for preventing sogginess, ensuring your Lemon Velvet Cake layers are perfectly light and airy.
Step 8: Make the Frosting
While the cakes cool, prepare the luscious lemon cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter until fluffy. Gradually add the lemon extracts, lemon zest, and powdered sugar, mixing until smooth and creamy. The frosting should be light and spreadable for the perfect finish.
Step 9: Frost the Cake
Once the cake layers have completely cooled, place one layer on a serving plate and generously spread the lemon cream cheese frosting on top. Carefully place the second layer on top and frost the top and sides of the cake with the remaining frosting. For a decorative touch, consider garnishing with fresh lemon slices.
Step 10: Serve and Enjoy
Your stunning Lemon Velvet Cake is now ready to shine at your next gathering! Serve slices garnished with fresh berries or a dollop of whipped cream for an extra indulgence. This cake promises a burst of refreshing flavor, sure to brighten your special moments!
Storage Tips for Lemon Velvet Cake
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Room Temperature: Store unfrosted Lemon Velvet Cake at room temperature for up to 1 day. Wrap it tightly in plastic wrap to keep it moist and fresh.
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Fridge: If frosted, refrigerate the cake in an airtight container for up to 5 days. This helps maintain its moisture while the lemon cream cheese frosting stays deliciously creamy.
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Freezer: For longer storage, freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Thaw in the fridge before frosting and serving.
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Reheating: To serve, simply allow the cake to come to room temperature after being refrigerated or frozen. If needed, you can add a touch of fresh frosting for that freshly baked allure.
Lemon Velvet Cake Variations & Substitutions
Feel free to make this Lemon Velvet Cake your own by exploring different variations and substitutions that will delight your taste buds!
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Cupcake Version: Transform the cake into delightful cupcakes by baking them for about 18-20 minutes. Perfect for parties or when you want individual portions!
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Infused with Poppy Seeds: Add 1-2 tablespoons of poppy seeds to the batter for a lovely crunch and a touch of elegance. The added texture makes every bite more exciting!
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Citrus Swap: Substitute the lemon with other citrus fruits like orange or lime for diverse flavor profiles. Each fruit brings its unique twist, perfect for those eager to try something new.
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Dairy-Free Delight: Use non-dairy milk and vegan cream cheese for a dairy-free option. This ensures everyone can enjoy a slice of this sumptuous cake!
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Zesty Herb Infusion: Consider adding finely chopped fresh herbs like basil or thyme to the frosting for a surprising yet flavorful twist. It adds depth and makes a great conversation starter!
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Layer with Jam: Before frosting, spread a thin layer of raspberry or strawberry jam between the cake layers for a sweet and fruity surprise. The tangy jam elevates the zesty notes beautifully.
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Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake for an indulgent flair. The contrast of flavor is a divine addition that chocolate lovers will adore.
For more citrus-inspired treats, why not explore my recipes for Lemon Meringue Pie or Mango Mousse Cake? There’s a world of flavor waiting to delight you!
What to Serve with Lemon Velvet Cake
Indulging in a slice of this vibrant cake is a delight, but pairing it with complementary sides transforms it into a full culinary experience.
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Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a juicy burst that enhances the citrus notes of the cake.
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Whipped Cream: Light and fluffy, a dollop of freshly whipped cream provides a creamy contrast, making each bite feel indulgent and refreshing.
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Herbal Tea: A fragrant cup of chamomile or mint tea balances the sweetness of the cake, adding warmth and comfort to your dessert experience.
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Lemon Sorbet: This icy treat delivers an extra punch of lemon, cleansing the palate while keeping the dessert feeling light and zesty.
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Vanilla Ice Cream: Creamy and subtle, vanilla ice cream pairs beautifully as it melts into the fluffy cake, creating a delightful flavor harmony.
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Poppy Seed Salad: A fresh salad vibrant with greens and poppy seed dressing brings a refreshing crunch that complements the soft texture of the cake.
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Sparkling Water with Lemon: A glass of sparkling water infused with fresh lemon slices adds brightness and quenches thirst, enhancing the whole meal experience.
Invite friends or family over and let these delicious pairings contribute to unforgettable moments around your Lemon Velvet Cake!
Expert Tips for the Best Lemon Velvet Cake
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Room Temperature Ingredients: Ensure that all your ingredients, especially eggs and cream cheese, are at room temperature. This allows for better mixing and a smoother batter, resulting in a delightful Lemon Velvet Cake.
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Avoid Overmixing: After combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake instead of the light and fluffy texture we aim for.
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Check Doneness Early: Bake your cakes for 25-30 minutes but start checking a few minutes early. The cakes should be lightly golden and still slightly jiggly in the center for that perfect finish.
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Cool Properly: Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks. This helps keep the cakes airy and prevents sogginess.
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Chill Your Frosting: If the lemon cream cheese frosting becomes too soft while mixing, pop it in the fridge for a bit. This will make it easier to spread and give your cake a beautifully smooth finish.
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Garnish for Appeal: For a stunning presentation, garnish your frosted cake with fresh lemon slices or berries. It not only looks beautiful but enhances the freshness of the Lemon Velvet Cake!
Make Ahead Options
These Lemon Velvet Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 24 hours in advance; simply let them cool completely, wrap them tightly in plastic wrap, and refrigerate. The lemon cream cheese frosting can also be prepared up to 3 days ahead; store it in an airtight container in the fridge to maintain its delightful creaminess. When you’re ready to serve, just frost the cooled layers and let them sit at room temperature for about 30 minutes to soften slightly. This way, you can enjoy delicious, freshly frosted Lemon Velvet Cake without the last-minute rush, ensuring a joyous experience for your family and guests!
Lemon Velvet Cake Recipe FAQs
How do I select ripe lemons for my Lemon Velvet Cake?
Absolutely! When choosing lemons, look for ones that are vibrantly colored, smooth, and firm to the touch. Avoid lemons with dark spots or wrinkles, as they might be overripe. The best lemons for baking are heavy for their size, indicating juiciness, and have a bright yellow hue.
What’s the best way to store Lemon Velvet Cake?
Very! If your cake is frosted, keep it in an airtight container in the refrigerator for up to 5 days. This helps retain its moisture while ensuring the lemon cream cheese frosting remains fresh. Unfrosted cake layers can be stored at room temperature for 1 day but should be wrapped tightly in plastic wrap.
Can I freeze Lemon Velvet Cake?
Absolutely! To freeze your unfrosted cake layers, wrap each one in plastic wrap and then in aluminum foil before placing them in the freezer. They can be kept frozen for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight and then frost just before serving to maintain freshness.
What should I do if my cake comes out dense?
If your Lemon Velvet Cake turns out dense, it may be due to overmixing the batter or using cold ingredients. To avoid this, ensure that all your ingredients, especially eggs and butter, are at room temperature before mixing. Mix until just combined, and remember a bit of jiggle in the center is perfectly fine before pulling it from the oven!
Is this recipe safe for people with allergies or pets?
While this recipe is delightful, always be cautious. The Lemon Velvet Cake contains common allergens like eggs, dairy, and gluten. If you’re baking for those with allergies, consider using appropriate substitutes. As for pets, it’s best to keep the cake away from them, especially due to the cream cheese frosting which, while tasty for us, isn’t suitable for furry friends.
How can I ensure my cake layers are level after baking?
To achieve level cake layers, you can use a cake leveler or a serrated knife to trim off any domed tops after your cakes have cooled completely. Also, when baking, keep an eye on them—if you notice any doming during baking, you can gently press the tops down with a towel while they’re still warm to help flatten.
Lemon Velvet Cake That Will Brighten Your Special Moments
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until fully combined.
- In a separate bowl, beat together granulated sugar, vegetable oil, butter-flavored shortening, and eggs. Add vanilla extract, lemon extract, and lemon zest. Mix on medium speed until light and fluffy, about 3-4 minutes.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Combine white vinegar with hot lemon water and stir into the batter; add food coloring if desired.
- Divide the batter between the two prepared cake pans and bake for 25-30 minutes until lightly golden and a toothpick comes out clean.
- Allow cakes to cool in pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare frosting by beating softened cream cheese and unsalted butter until fluffy, then gradually adding lemon extracts and powdered sugar until smooth.
- Once cooled, frost the top of one cake layer with frosting and place the second layer on top. Frost the remaining cake and garnish as desired.
- Serve slices garnished with fresh berries or whipped cream.
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