Name: Lemon Velvet Cake with Creamy Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 cups All-Purpose Flour (Can replace with gluten-free flour.); 1 cup Cake Flour (Do not substitute for all-purpose.); 1 teaspoon Baking Soda (Ensure it’s fresh.); 1 teaspoon Baking Powder (Check expiration.); 1/2 teaspoon Salt (A pinch enhances sweetness.); 1 1/2 cups Granulated Sugar (Can mix half with coconut sugar.); 1/2 cup Vegetable Oil (Can substitute with melted coconut oil.); 1/2 cup Butter-Flavored Shortening (Use more butter for buttery flavor.); 3 Eggs (Use flax eggs for vegan option.); 1 teaspoon Vanilla Extract (Pure extract is preferred.); 1 teaspoon Lemon Extract (Ensure it’s natural.); 2 tablespoons Lemon Zest (Use organic lemons.); 1 cup Buttermilk (Substitute with milk and lemon juice.); 1 tablespoon White Vinegar (Can use lemon juice.); 1/2 cup Hot Lemon Water (Mix fresh lemon juice with hot water.); 1/2 cup Lemon Juice (Always use fresh juice.); 1 drop Food Coloring (Optional.); 8 oz Cream Cheese (Let soften.); 1/2 cup Unsalted Butter (Use softened butter.); 3 cups Powdered Sugar (Sift before using.); 1 tablespoon Lemon Zest (Adds vibrant flavor.); 1 teaspoon Vanilla Extract (Use pure extract.); 1 teaspoon Lemon Extract (Natural extract is best.)

The kitchen filled with a vibrant, citrusy aroma, and I couldn’t help but grin as I whisked the batter for my favorite Lemon Velvet Cake with Lemon Cream Cheese Frosting. This classic dessert, a cherished family recipe, combines fluffiness with a refreshing zest that dances on your palate. It’s perfect for those moments when you want to elevate your dessert game without spending all day preparing. Plus, this cake is a crowd-pleaser, making it the star of every gathering—whether it’s a sunny spring picnic or a festive holiday celebration. Let’s bring a slice of sunshine to your table—are you ready to bake your way to bliss?

Why is this Lemon Velvet Cake special?

Moist and Fluffy: The Lemon Velvet Cake combines tender cake flour with zesty flavors for a delightful dessert that melts in your mouth.
Quick and Easy: You don’t need to be a master baker! With straightforward steps, whipped up in under an hour, you can impress family and friends effortlessly.
Versatile Delight: Perfect for any occasion, be it Easter brunch or a summer barbecue, this cake is sure to brighten your table.
Nostalgic Flavor: Each bite evokes cherished family memories, much like a beloved Pumpkin Cream Cheese recipe passed down through generations.
Sweet and Tangy Balance: The luxurious Lemon Cream Cheese Frosting adds a creamy finish that enhances the cake’s fresh tartness, creating a perfect harmony that everyone will love.
Enjoy the fresh vibe of this cake paired with some berries or even as a standalone treat that’s bound to make you smile!

Lemon Velvet Cake Ingredients

For the Cake
• All-Purpose Flour – Structure. Can replace with gluten-free flour for a gluten-free version.
• Cake Flour – Tenderness. Do not substitute for all-purpose flour as it affects texture.
• Baking Soda – Leavening agent. Ensure it’s fresh for proper rising.
• Baking Powder – Additional leavening. Check expiration to ensure effectiveness.
• Salt – Balances flavors. A pinch enhances other ingredients’ sweetness.
• Granulated Sugar – Sweetness and moisture. Can mix half with coconut sugar for a different flavor.
• Vegetable Oil – Moisture and richness. Can substitute with melted coconut oil for added flavor.
• Butter-Flavored Shortening – Texture and stability. For a more buttery flavor, use more butter instead.
• Eggs – Binding agent and moisture. Use flax eggs for a vegan option.
• Vanilla Extract – Flavor enhancer. Pure extract gives better flavor than imitation.
• Lemon Extract – Intensifies lemon flavor. Make sure it’s natural.
• Lemon Zest – Freshness. Use organic lemons to avoid pesticides.
• Buttermilk – Moisture and tang. Substitute with milk and a squeeze of lemon juice.
• White Vinegar – Activates baking soda. Can use lemon juice for the same effect.
• Hot Lemon Water – Ensures batter combines well. Mix fresh lemon juice with hot water.
• Lemon Juice – Freshness. Always use fresh juice for best flavor; bottled can alter taste.
• Food Coloring – Optional for visual appeal. Omit for a natural look.

For the Frosting
• Cream Cheese – Creamy base for frosting. Let it soften to achieve a smooth texture.
• Unsalted Butter – Adds richness. Use softened butter for easy mixing.
• Powdered Sugar – Sweetness and structure. Sift before using to avoid clumps.
• Lemon Zest – Freshness. Adds vibrant flavor to the frosting.
• Vanilla Extract – Flavor enhancer. Try using pure extract for a richer taste.
• Lemon Extract – Intensifies lemon flavor. Natural extract is best for full flavor.

Step‑by‑Step Instructions for Lemon Velvet Cake with Lemon Cream Cheese Frosting

Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 325°F (163°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them. This ensures that your Lemon Velvet Cake releases easily after baking. If you prefer, you can line the bottoms with parchment paper for extra protection against sticking.

Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, combine the all-purpose flour, cake flour, baking soda, baking powder, and salt. Whisk these ingredients together until they are fully blended. This step is essential for even distribution of the leavening agents, which helps the cake rise beautifully and maintain an airy, light texture.

Step 3: Beat the Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest until the mixture is light and fluffy, about 3-5 minutes. The texture should be creamy and smooth, indicating that your Lemon Velvet Cake will be rich and flavorful.

Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients while alternating with the buttermilk. Start by mixing in a third of the dry ingredients, followed by half of the buttermilk. Repeat this until all ingredients are just combined. Be careful not to overmix; your batter should remain light and silky.

Step 5: Incorporate Vinegar and Hot Lemon Water
In a separate bowl, mix together the white vinegar and hot lemon water, then carefully fold this mixture into your batter. If you’re using food coloring, mix it in at this stage. This step further activates the baking soda, ensuring your Lemon Velvet Cake rises perfectly.

Step 6: Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake in your preheated oven for 25-30 minutes, or until the centers of the cakes are set and a toothpick inserted comes out clean. The cakes should have a light golden hue and slightly spring back when touched.

Step 7: Cool the Cakes
Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then, gently turn the cakes out onto a wire rack to cool completely. This cooling process is important to avoid melting your frosting when it’s time to assemble the cake.

Step 8: Make the Lemon Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and unsalted butter together until fluffy and smooth, about 3-4 minutes. Gradually add in the powdered sugar, then mix in the vanilla extract, lemon extract, and lemon zest until everything is perfectly blended. This frosting will complement your Lemon Velvet Cake beautifully.

Step 9: Frost the Cake Layers
Once your cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of the Lemon Cream Cheese Frosting on top, then gently place the second layer on top. Finish by frosted the top and sides of the cake with the remaining frosting, allowing for a deliciously creamy finish.

Step 10: Garnish and Serve
If desired, garnish your frosted Lemon Velvet Cake with thin slices of lemon or fresh berries for a pop of color. Slice and serve this delightful creation to family and friends, making it a perfect centerpiece for your next gathering.

How to Store and Freeze Lemon Velvet Cake

Fridge: Store your Lemon Velvet Cake in an airtight container in the fridge for up to 5 days to keep it moist and fresh, ensuring the flavors remain vibrant.

Freezer: For longer storage, wrap slices of the cake tightly in plastic wrap and then in aluminum foil, freezing for up to 3 months. Simply thaw in the fridge before serving.

Reheating: If you prefer your cake slightly warm, gently reheat individual slices in the microwave for 10-15 seconds, just enough to bring out its delightful lemony goodness without overdoing it.

Frosting Storage: The Lemon Cream Cheese Frosting can also be stored separately in the fridge for up to a week. Just give it a quick stir before using it again on your cake!

Expert Tips for Lemon Velvet Cake

Fresh Lemons Only: Always use fresh lemons rather than bottled juice for the ultimate bright flavor in your Lemon Velvet Cake.
Don’t Overmix: Once you combine wet and dry ingredients, mix gently to maintain the cake’s airy texture. Overmixing can lead to a dense cake.
Check Early: Ovens vary, so start checking for doneness a few minutes before the timer goes off. You want a toothpick to come out clean!
Cool Completely: Let your cakes cool completely before frosting. This prevents the frosting from melting and ensures a beautifully layered cake.
Flavor Variations: For a delightful twist, consider adding a layer of lemon curd or raspberry filling between the cake layers.

Make Ahead Options

These Lemon Velvet Cake with Lemon Cream Cheese Frosting are perfect for busy home cooks looking to save time! You can prep the cake layers up to 24 hours in advance. Simply bake, cool, and wrap the layers tightly in plastic wrap before refrigerating, which helps maintain their moisture and fluffy texture. You can also make the frosting ahead and store it in an airtight container in the fridge for up to 3 days. Just remember to let the frosting soften at room temperature before spreading it on the cooled cake layers. When you’re ready to serve, simply assemble and frost your cake for a delightful dessert that feels freshly made!

What to Serve with Lemon Velvet Cake with Lemon Cream Cheese Frosting

The cheerful zing of citrus-filled sweetness makes every bite of this cake a perfect moment to savor, especially when paired with delightful additions.

Fresh Berries: Ripe strawberries or blueberries add a burst of juicy flavor and a lovely contrast to the creamy frosting.
Whipped Cream: Light and airy, a dollop of freshly whipped cream enriches the lemony notes while adding a creamy texture.
Lemon Sorbet: A scoop of this refreshing sorbet provides a beautiful contrast in texture and a double dose of citrus flavor—perfect for a warm day!
Iced Tea: A lightly sweetened, chilled iced tea brightens the meal, balancing the cake’s sweetness with its refreshing qualities.
Mint Chocolate Chip Cookies: The cool mint flavor creates a delightful surprise alongside the lemon’s tartness, bringing a different dimension to your dessert experience.
Lemonade: Serve this cake with classic lemonade for a sunny pairing. The tangy drink enhances the cake’s flavors, making for a delightful celebration.
Coconut Macaroons: For a tropical flair, the chewy, sweet coconut complements the cake’s zestiness and offers a delightful contrasting texture.
Fruit Salad: A light fruit salad sprinkled with mint adds freshness that works beautifully against the rich layers of frosting.
Pineapple Upside-Down Cake: For those who love layered desserts, this cake’s sweet and tart combination pairs harmoniously with the lemon flavors.
Sparkling Wine: A glass of chilled sparkling wine elevates any occasion, making it a festive addition to your dessert table.

Lemon Velvet Cake with Lemon Cream Cheese Frosting Variations

Feel free to mix and match these delightful twists on your Lemon Velvet Cake for a personalized touch that tempts the taste buds!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a cake everyone can enjoy without sacrificing flavor.
Dairy-Free: Use almond milk and dairy-free cream cheese in the frosting for a vegan-friendly option that doesn’t skimp on creaminess.
Zesty Orange Twist: Replace half of the lemon juice with orange juice and add orange zest for a scrumptious citrus blend.
Sweet Berry Layer: Add layers of fresh raspberries or blueberries between the cake layers for bursts of fruit flavor that complement the lemon perfectly.
Chocolate Drizzle: Drizzle a simple chocolate ganache over the frosted cake for an indulgent contrast that will wow chocolate lovers.
Lemon Blueberry Cupcakes: Transform the cake batter into lemon blueberry cupcakes for portable treats sure to brighten any occasion. Bake for about 20-25 minutes.
Herbal Infusion: Experiment with adding fresh herbs like basil or mint to the cake for a unique flavor profile that elevates the traditional recipe.
Lemon Curd Surprise: Incorporate a layer of tangy lemon curd between cake layers for an extra burst of lemony goodness, sure to leave everyone wanting more.

Each of these variations offers an exciting take on the beloved classic. For even more inspiration, why not explore delightful options like Chocolate Zucchini Cream or enjoy a refreshing Salad Bacon Cheese? Happy baking!

Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe FAQs

How do I choose the best lemons for my Lemon Velvet Cake?
Absolutely! When selecting lemons, look for firm, bright yellow lemons with a slightly glossy skin. Avoid any lemons that have dark spots or feel too soft, as this can indicate overripeness. Organic lemons are preferred for their robust flavor and lack of pesticides. Trust me; the right lemons make all the difference in your cake’s taste!

What’s the best way to store my Lemon Velvet Cake?
To maintain its delightful moisture, store your Lemon Velvet Cake in an airtight container in the fridge for up to 5 days. It’s best to keep it covered to prevent it from drying out or absorbing other odors. If you want to keep it longer, wrap slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. You can thaw them gradually in the fridge—just let the anticipation build!

Can I freeze the frosting separately?
Yes, you can! Store the Lemon Cream Cheese Frosting in an airtight container in the fridge for up to a week. If you decide to freeze it, it can be kept in the freezer for up to 3 months. Just let it thaw in the fridge overnight and give it a good stir before spreading it on your cake again. This way, you’ll always have frosting at the ready!

What should I do if my cake is too dense?
Ah, the dreaded dense cake! If your Lemon Velvet Cake turns out denser than expected, it may be due to overmixing the batter—just a few gentle folds will do. For next time, always mix until just combined after adding wet and dry ingredients. Also, double-check that all your baking powder and baking soda are fresh, as expired leaveners won’t work as effectively!

Can I make any substitutions for dietary considerations?
Very much so! For a gluten-free Lemon Velvet Cake, you can substitute the all-purpose flour with a gluten-free blend, ensuring it contains xantham gum for structure. Need a vegan option? Simply replace the eggs with flax eggs by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg—let it sit for a few minutes to thicken! Always feel free to adjust based on your needs and preferences!

How long should I let the cake cool before frosting it?
Let your cakes cool completely for about 1 hour before frosting. If you frost them while they are still warm, the frosting can melt and create a gooey mess. I often place the cakes on a wire rack to cool evenly, allowing the air to circulate around them and prevent sogginess. Patience is key for a beautifully layered cake!