Name: Lemon Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 cup buttermilk, room temperature; 4 large eggs, room temperature; 1 tbsp lemon zest; 1/4 cup fresh lemon juice; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; Yellow food coloring (optional); 8 oz cream cheese, softened (for frosting); 1/2 cup unsalted butter, softened (for frosting); 4 cups powdered sugar (for frosting); 2 tbsp fresh lemon juice (for frosting); 1 tsp lemon zest (for frosting)

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A moist and fluffy lemon cake with a velvety crumb, bursting with citrus flavor and topped with a creamy lemon frosting. I find this cake perfect for spring gatherings, special occasions, or when I simply crave something bright and refreshing. Lemon Velvet Cake

Why I’ll Love This Recipe

I love how this cake delivers the perfect balance of tangy lemon and sweet creaminess. The texture is so soft and tender that it feels like it melts in my mouth. The lemon cream cheese frosting adds richness without overpowering the fresh citrus flavor. It’s a dessert I can count on to impress guests, yet it’s straightforward enough for me to make on a quiet weekend.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup buttermilk, room temperature
4 large eggs, room temperature
1 tbsp lemon zest
1/4 cup fresh lemon juice
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Yellow food coloring (optional)
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2 tbsp fresh lemon juice (for frosting)
1 tsp lemon zest (for frosting)

directions

I preheat my oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
In a large mixing bowl, I cream together the butter, oil, and sugar until light and fluffy.
I beat in the eggs one at a time, then add the vanilla, lemon zest, and lemon juice.
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. I mix just until combined and add food coloring if I want a vibrant yellow hue.
I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
I let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
For the frosting, I beat the cream cheese and butter together until smooth. I gradually add powdered sugar, followed by lemon juice and zest, until the frosting is creamy.
I frost the cooled cakes, stacking them and covering the top and sides with the lemon cream cheese frosting.

Servings and timing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

Variations

I sometimes swap half the buttermilk with sour cream for a richer flavor. If I want a slightly lighter cake, I use cake flour instead of all-purpose flour. For an extra tangy twist, I add a layer of lemon curd between the cake layers before frosting. When I’m in the mood for a decorative touch, I top the cake with candied lemon slices or edible flowers.

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 5 days. To enjoy it at its best, I let each slice sit at room temperature for about 20 minutes before serving so the frosting softens and the flavors bloom. I don’t recommend reheating in the microwave, as it can melt the frosting—room temperature is best.

FAQs

How do I make the cake extra lemony?

I increase the lemon zest to 2 tablespoons and add a tablespoon more lemon juice, or I brush the cake layers with lemon syrup before frosting.

Can I make this cake ahead of time?

Yes, I bake the layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature. I frost them on the day I plan to serve.

Can I freeze Lemon Velvet Cake?

Yes, I freeze the unfrosted cake layers for up to 2 months. I thaw them overnight in the fridge before frosting.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for its bright flavor, but bottled juice can work in a pinch—it just won’t have the same vibrant taste.

How do I keep the cake moist?

I avoid overbaking, and I make sure all ingredients are at room temperature before mixing. The buttermilk also helps keep the crumb tender.

Conclusion

I find Lemon Velvet Cake to be a show-stopping dessert that’s as beautiful as it is delicious. With its soft, tender crumb, tangy citrus flavor, and luscious cream cheese frosting, it’s the kind of cake I turn to when I want something that feels both special and comforting. Whether I’m baking for a party or just to brighten my week, this recipe never disappoints.