Lemon Velvet Cake 

ByPiroska

Lemon Velvet Cake Recipe

Bright, tangy, and luxuriously moist, Lemon Velvet Cake is a delightful dessert that offers a refreshing twist on traditional cake flavors. This cake stands out with its smooth, velvety crumb, rich lemon flavor, and creamy frosting that ties everything together. Whether you’re preparing a dessert for a special occasion or simply want to treat yourself to something sweet and citrusy, this recipe delivers a well-balanced and memorable experience.

Ingredients

Before beginning, gather all necessary ingredients. This ensures a smooth baking process and helps avoid missing any critical components. For this Lemon Velvet Cake, you will need the following:

For the Cake:

  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract (optional, for extra lemon flavor)
  • 1-2 drops yellow gel food coloring (optional)

For the Cream Cheese Frosting:

  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract

Preparing the Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. Set the pans aside while you prepare the batter.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients ensures even distribution and helps prevent lumps in your batter.

In a separate large bowl, use a stand mixer or electric hand mixer to cream the butter and granulated sugar together on medium speed until the mixture is light and fluffy. This process usually takes 3 to 5 minutes and is essential for achieving the cake’s velvety texture.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.

In a small bowl, combine the buttermilk, lemon juice, lemon zest, vanilla extract, and lemon extract (if using). If you’d like to enhance the color of the cake, add a drop or two of yellow food coloring to this mixture.

Gradually add the dry ingredients to the butter and egg mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed just until combined; overmixing can result in a dense cake.

Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops and gently tap the pans on the counter to remove any air bubbles. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. It’s important that the cakes are fully cooled before frosting to prevent the frosting from melting.

Making the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. This typically takes about 2 to 3 minutes on medium speed.

Add the sifted powdered sugar one cup at a time, mixing on low speed to prevent a sugar cloud. Once all the sugar is incorporated, increase the speed to medium and beat until fluffy.

Add the lemon juice, lemon zest, and vanilla extract. Beat for another minute or until the frosting is smooth and slightly tangy with a spreadable consistency. If the frosting is too thick, add a teaspoon of milk or lemon juice to thin it slightly. If it’s too loose, add a bit more powdered sugar.

Assembling the Cake

Once the cake layers are completely cool, level the tops with a serrated knife if needed. Place the first layer on a serving plate or cake board. Spread a generous amount of cream cheese frosting evenly over the top.

Carefully place the second cake layer on top. Press gently to secure it in place. Apply a thin crumb coat—a light layer of frosting that traps crumbs and provides a smooth base for the final layer. Chill the cake in the refrigerator for 20 minutes to allow the crumb coat to set.

After chilling, spread the remaining frosting evenly over the top and sides of the cake. Use an offset spatula for a smooth finish or a textured design if you prefer a more rustic look. Garnish with additional lemon zest, candied lemon slices, or edible flowers for a decorative touch.

Serving and Storage Tips

For the best flavor and texture, allow the finished cake to sit at room temperature for 20 to 30 minutes before serving. This allows the frosting to soften slightly and enhances the overall mouthfeel of the cake.

Use a sharp knife dipped in warm water to slice cleanly through the cake. Wipe the knife between cuts for neat slices. Serve on dessert plates with a small garnish of fresh lemon zest or a dollop of whipped cream if desired.

To store, cover the cake with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to five days. If you prefer to make the cake layers ahead of time, they can be wrapped tightly in plastic and frozen for up to two months. Thaw completely at room temperature before frosting and assembling.

Recipe Variations and Enhancements

While the classic Lemon Velvet Cake is already rich in flavor and texture, there are several ways to customize it to suit different tastes or occasions. For added complexity, you can fold in fresh blueberries or raspberries into the batter before baking. These fruits complement the citrus flavor and add bursts of juiciness throughout the cake.

If you prefer a lighter frosting, consider using a whipped lemon buttercream or even a lemon glaze made with powdered sugar and lemon juice. These alternatives reduce the richness while still maintaining the cake’s signature tang.

For a more elegant presentation, bake the cake in three thinner layers and fill each with lemon curd in addition to the frosting. This technique adds an extra layer of citrus intensity and a beautiful contrast in texture.

Finally, for a gluten-free version, substitute a 1:1 gluten-free flour blend designed for baking. Be sure to check that all other ingredients are gluten-free as well. The results will still be moist and flavorful with the right adjustments.

Final Thoughts

Lemon Velvet Cake is a standout among citrus desserts—a perfect harmony of tangy brightness and smooth, moist texture. With its easy-to-follow steps and versatile flavor profile, this cake is a reliable choice for birthdays, holidays, or casual gatherings. Whether you serve it simply frosted or dressed up with garnishes and fillings, it promises to be a crowd-pleaser that leaves a lasting impression.

Similar Posts