Lemon Velvet Cake with Luscious Cream Cheese Frosting is a delightful treat that combines the brightness of lemon with a velvety cake texture. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a family gathering, or simply indulging in a sweet treat. The creamy, tangy frosting takes it to the next level!

Why Make This Recipe

You should make this cake because it’s not only incredibly delicious but also easy to prepare. The fluffy lemon cake paired with rich cream cheese frosting is a crowd-pleaser. Plus, the fresh lemon juice and zest give it a refreshing taste that everyone loves. Whether it’s a weekend baking project or a bake sale treat, this recipe will surely impress.

How to Make Lemon Velvet Cake with Luscious Cream Cheese Frosting

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
4 large eggs
1 cup buttermilk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 tablespoon vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
1/2 teaspoon salt
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional for added tang)

Directions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or you can line them with parchment paper.
In a bowl, whisk together the flour, salt, and baking soda. Set this mixture aside for later.
In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until it becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the fresh lemon juice, lemon zest, vanilla extract, and white vinegar until everything is well mixed.
Now, alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined.
Pour the batter evenly into your prepared pans, and bake for about 25 to 28 minutes, or until a toothpick comes out clean when inserted into the center.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and mix until fluffy. Stir in the vanilla extract and optional lemon juice for that extra zing.
Once your cakes are cool, frost the layers generously. You can decorate the top with piped swirls or rosettes if you like.

How to Serve Lemon Velvet Cake

Serve this delightful cake at room temperature. A slice pairs well with a cup of coffee or tea. You can also add some fresh berries on the side to enhance the flavors!

How to Store Lemon Velvet Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

Tips to Make Lemon Velvet Cake

Use fresh lemons for the best flavor. Zest and juice them right before baking.
Make sure your butter and eggs are at room temperature for easier mixing.
Let the cookies cool completely before frosting to avoid melting.

Variation

You can add a layer of lemon curd between the cake layers for an extra tangy flavor. If you prefer a lighter frosting, you can mix whipped cream into the cream cheese frosting.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works great for this recipe and gives a nice texture.
What can I substitute for buttermilk?
You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes.
How can I make the cake even more lemony?
Add more lemon juice or zest to the batter or frosting for a stronger lemon flavor. You can also try adding a lemon glaze on top!