Zesty Lemon Velvet Cake Recipe: Fluffy Citrus Delight

Sweet, tender, and bursting with zesty brightness, this lemon velvet cake brings sunshine to every slice.

Tangy citrus notes dance through a velvety lemon velvet cake that melts effortlessly on your tongue.

Rich cream cheese frosting complements the delicate crumb with luxurious smoothness.

Each forkful promises a delightful balance of bright, refreshing flavors and decadent texture.

Bakers of all skill levels can master this elegant dessert that sparkles with citrusy charm.

The recipe delivers a stunning centerpiece guaranteed to impress at any gathering.

Get ready to savor a cake that turns ordinary moments into memorable celebrations.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Calories: 400 kcal

Servings: 13

What Goes into Lemon Velvet Cake

• Cake Flour: Ensures a delicate, tender crumb with soft texture.
• Baking Powder: Provides gentle lift and airy structure to the cake.
• Baking Soda: Helps neutralize acidic ingredients for balanced flavor.
• Salt: Enhances overall taste and balances sweetness.

• Milk: Creates moisture and helps bind ingredients smoothly.
• Vegetable Oil: Keeps cake incredibly soft and prevents dryness.
• Lemon Juice: Adds bright, tangy flavor and natural acidity.
• Lemon Extract: Intensifies citrusy notes with concentrated essence.
• Lemon Zest: Provides vibrant, aromatic citrus undertones.
• Butter: Contributes rich, creamy flavor and smooth texture.
• Cream Cheese: Adds luxurious depth and velvety consistency.
• Eggs: Binds ingredients and provides structural support.

• Granulated Sugar: Sweetens and helps create tender cake texture.
• Powdered Sugar: Delivers smooth consistency for frosting.
• Heavy Cream: Creates light, airy whipped topping.
• Vanilla Extract: Rounds out flavors with subtle warmth.
• Yellow Food Coloring: Optional touch for visual appeal.
• Butter (for Buttercream): Creates smooth, spreadable frosting.

Tools That Help You Nail That Velvet Texture

• Stand mixer: Essential for creaming butter, mixing batter, and creating smooth buttercream.
• 8-inch round cake pans (3): Crucial for baking even cake layers.
• Parchment paper: Helps cakes release easily from pans.
• Mixing bowls (medium and large): Used for combining dry and wet ingredients.
• Whisk: Necessary for blending dry ingredients and creating smooth mixtures.
• Saucepan: Needed for making lemon curd.
• Wire rack: Perfect for cooling cake layers completely.
• Piping bag: Great for creating buttercream decorations and dams.
• Cake comb or offset spatula: Helps create smooth frosting and decorative texture.
• Measuring cups and spoons: Ensures precise ingredient quantities.

How to Bake a Soft and Tangy Lemon Cake

• Cake Pan Preparation

Coat three round baking pans with butter and flour, ensuring smooth surface for easy cake removal.

• Dry Ingredient Blend

Mix cake flour with leavening agents and salt in a medium bowl, creating a uniform powder mixture.

• Liquid Component

Combine milk, oil, lemon juice, extract, and zest in a separate container, allowing flavors to meld together.

• Butter Base

Cream softened butter and cream cheese until silky smooth, creating a rich foundation for the cake.

• Sugar Integration

Gradually add sugar while mixing, transforming the mixture into a light and airy consistency.

• Egg Incorporation

Gently fold eggs into the batter, maintaining a delicate texture with each addition.

• Batter Assembly

Alternate dry ingredients and liquid mixture, blending until just combined to preserve the cake’s tenderness.

• Baking Process

Pour batter into prepared pans and bake until golden and a toothpick emerges clean.

• Cooling Stage

Allow cakes to rest briefly in pans before transferring to a cooling rack.

• Lemon Curd Creation

Simmer sugar, water, and cornstarch until thickened, then carefully incorporate egg yolks for a smooth, tangy filling.

• Whipped Cream Preparation

Whip cream with powdered sugar until soft peaks form, creating a light and airy topping.

• Buttercream Development

Beat butter with lemon essence, gradually adding powdered sugar for a creamy, zesty frosting.

• Cake Construction

Layer cake with lemon curd, whipped cream, and buttercream, building a delightful flavor profile.

• Final Decoration

Frost the entire cake, adding decorative touches with piped rosettes and a sprinkle of lemon zest.

Tips for Bright Flavor and Airy Crumb

• Prepare the lemon curd and buttercream up to three days in advance, storing them in airtight containers in the refrigerator to save time and intensify flavors before assembly.
• Fold in finely ground almonds or add a tablespoon of greek yogurt to the batter for an extra moist and tender crumb that melts in your mouth.
• Create elegant garnishes by candying lemon slices or sprinkling toasted coconut flakes around the cake's edges for a professional bakery-style presentation that wows guests.

Serving Lemon Velvet Cake Like a Bakery

• Citrus Brunch Companion: Pair this zesty lemon velvet cake with a light mimosa or fresh-squeezed orange juice for a bright morning celebration.
• Afternoon Tea Elegance: Serve thin slices alongside lavender earl grey tea, creating a delightful balance between the cake's rich texture and the tea's delicate flavor profile.
• Summer Dessert Showcase: Garnish individual cake slices with fresh berries like raspberries or blueberries, adding color and complementary tartness that enhances the lemon's vibrant notes.
• Decadent Dessert Plating: Top each slice with a delicate dollop of extra whipped cream and a sprinkle of lemon zest, transforming the cake into an Instagram-worthy presentation that looks as incredible as it tastes.

Store Lemon Cake Without Losing Its Softness

• Cake Shelf Life: Lemon velvet cake stays fresh in the refrigerator for 3-4 days when stored in an airtight container. Cover tightly with plastic wrap or place in a cake carrier to maintain moisture and prevent absorbing other refrigerator odors.
• Freezing Strategy: Wrap individual cake layers or whole cake carefully in plastic wrap, then aluminum foil. Freeze up to 2 months for maximum flavor retention. Thaw overnight in the refrigerator before serving to maintain texture and taste.
• Room Temperature Tips: Keep cake in a cool, dry spot away from direct sunlight. If serving within 24 hours, place under a cake dome or covered container at room temperature. Avoid humid environments that can compromise cake's delicate texture.
• Smart Slice Storage: Cut leftover slices get their own sealed container. Place wax paper between layers to prevent sticking. Refrigerate individual portions for quick snacking or dessert emergencies. Each slice remains moist and delicious for 2-3 days when properly sealed.

Silky Lemon Velvet Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 13 1x

Print Recipe

Description

Lemon velvet cake delivers a zesty twist on classic dessert perfection with its velvety crumb and tangy cream cheese frosting. Servers and guests will appreciate this delightful Southern-inspired treat that balances subtle citrus notes with rich, creamy textures.

---

Ingredients

Scale 1x2x3x

• 4 large eggs, room temperature
• 3 cups cake flour (342g)
• 2 cups sugar (400g)
• 1 ½ sticks unsalted butter, softened (168g)
• 8 oz (226g) cream cheese, softened
• ¾ cup milk (175g)
• ¼ cup lemon juice (juice of 1 small lemon)
• ¼ cup vegetable oil (54g)
• 1 tbsp lemon extract (10g)
• 2 tsp baking powder (8g)
• ½ tsp baking soda (3g)
• ½ tsp salt (3g)
• Zest of 2 lemons
• ¾ cup sugar (150g)
• ¼ cup cornstarch (30g)
• 1 cup water (236g)
• 2 large egg yolks, lightly beaten
• 2 tbsps butter (28g)
• 1 tbsp grated lemon zest
• 4 tbsps fresh lemon juice
• 1 cup heavy cream (240g)
• ¼ cup powdered sugar (29g)
• 1 tsp vanilla (4g)
• 3 sticks unsalted butter, softened (339g)
• 7 ½ cups powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Prepare three 8-inch cake pans by generously greasing and lining with parchment paper, ensuring smooth cake release.
2. Dry Ingredient Symphony: Thoroughly sift cake flour, baking powder, and salt, creating a light, airy foundation for the cake.
3. Liquid Harmony: Whisk milk, vegetable oil, lemon juice, lemon extract, and zest together, allowing subtle flavor infusion.
4. Creaming Technique: Utilize stand mixer to blend butter and cream cheese until achieving luxurious, silky consistency.
5. Sugar Integration: Gradually incorporate sugar while whipping, transforming mixture into voluminous, pale cream.
6. Egg Incorporation: Gently fold eggs one at a time, maintaining structural integrity of the batter.
7. Batter Composition: Alternate folding dry ingredients and liquid mixture into creamed base, ensuring uniform distribution without overmixing.
8. Baking Precision: Pour batter evenly into prepared pans, leveling surfaces for consistent baking and smooth cake layers.
9. Thermal Transformation: Bake at 325°F for 28-30 minutes, confirming doneness through toothpick test and golden-edged appearance.
10. Cooling Protocol: Rest cakes briefly in pans, then transfer to cooling rack to prevent moisture retention.
11. Lemon Curd Creation: Combine sugar, cornstarch, and water in saucepan, stirring continuously until thickened and bubbling.
12. Custard Technique: Temper egg yolks by gradually introducing hot mixture, then return to heat for final cooking and safety.
13. Curd Refinement: Enrich with butter, lemon juice, and zest, then refrigerate after complete cooling.
14. Cream Preparation: Whip heavy cream with powdered sugar and vanilla until soft, billowy peaks form.
15. Buttercream Mastery: Beat butter, then blend in lemon extract and zest, gradually incorporating powdered sugar for smooth consistency.
16. Architectural Assembly: Layer first cake round, piping buttercream dam to create secure filling boundaries.
17. Filling Strategy: Spread lemon curd and whipped cream within buttercream perimeter.
18. Layer Completion: Stack remaining cake rounds, ensuring balanced and stable structure.
19. Crumb Sealing: Apply initial thin frosting layer and chill briefly to set and prevent crumb interference.
20. Final Frosting: Lavishly coat cake with remaining buttercream, creating elegant textural design if desired.
21. Presentation Finale: Optionally embellish with additional lemon curd and refrigerate until serving moment.

Notes

• Prep with Precision: Carefully grease and line cake pans to prevent sticking and ensure smooth cake removal.
• Temperature Control: Maintain consistent 325°F baking temperature for even, golden cake layers without burning.
• Mixing Mastery: Alternate dry and wet ingredients gently to preserve air bubbles and achieve a tender, velvety crumb.
• Chill for Success: Refrigerate cake briefly after crumb coating to stabilize frosting and create a smooth, professional finish.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 400
• Sugar: 32g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 90mg