Lemon Velvet Cake with Lemon Cream Cheese Frosting: A Citrus Lover’s Dream

For those who adore the bright, tangy flavor of lemon, Lemon Velvet Cake with Lemon Cream Cheese Frosting is the perfect dessert. It’s a delicate, tender cake infused with vibrant lemon flavor, topped with a smooth and creamy frosting that’s bursting with the perfect balance of sweet and tart. This cake is ideal for special occasions, summer gatherings, or any time you want to impress guests with a dessert that’s both beautiful and delicious.

In this comprehensive guide, we’ll walk you through the steps to create this delightful treat, as well as offer tips on how to get the perfect texture and flavor.

Ingredients for Lemon Velvet Cake

The key to an exceptional Lemon Velvet Cake is using high-quality, fresh ingredients. Here’s what you’ll need to make this citrusy masterpiece:

For the Cake:

• All-purpose flour: 2 ½ cups, sifted for a lighter crumb.
• Granulated sugar: 1 ½ cups for the perfect level of sweetness.
• Baking powder: 2 teaspoons for a good rise.
• Baking soda: ½ teaspoon to enhance the cake’s tenderness.
• Salt: ½ teaspoon to balance the sweetness.
• Unsalted butter: ¾ cup (1 ½ sticks), softened to room temperature for creaminess.
• Vegetable oil: ¼ cup to keep the cake moist and light.
• Eggs: 3 large eggs to provide structure and richness.
• Buttermilk: 1 cup, room temperature, for that signature velvety texture.
• Lemon zest: Zest from 2 large lemons for a strong lemon flavor.
• Lemon juice: ¼ cup of freshly squeezed lemon juice for a bright citrus tang.
• Vanilla extract: 1 teaspoon to complement the lemon flavor.

For the Lemon Cream Cheese Frosting:

• Cream cheese: 8 oz, softened to room temperature for a smooth and creamy frosting.
• Unsalted butter: ½ cup (1 stick), softened for richness.
• Powdered sugar: 4 cups, sifted for a silky texture.
• Lemon zest: Zest from 1 lemon for extra citrus flavor.
• Lemon juice: 2 tablespoons of freshly squeezed juice for tang.
• Vanilla extract: 1 teaspoon to round out the flavors.

Step-by-Step Instructions

1. Preheat and Prepare

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 to ensure easy release after baking.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Sifting the flour helps to lighten the cake’s texture, giving it that signature velvety crumb.

3. Cream the Butter and Sugar

In a separate mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. The butter-sugar mixture should turn pale and increase in volume, a key step in achieving a tender cake.

4. Add the Eggs and Oil

Add the eggs one at a time, beating well after each addition. Then, mix in the vegetable oil until fully incorporated. The oil will help ensure that the cake stays moist without being too dense.

5. Incorporate the Lemon and Vanilla

Next, add the lemon zest, lemon juice, and vanilla extract to the batter. The fresh lemon zest and juice will give the cake its bright, tangy flavor that complements the sweetness perfectly.

6. Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix the batter, as this can result in a dense cake.

7. Divide and Bake

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

Once baked, allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.

8. Make the Lemon Cream Cheese Frosting

While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.

Add the lemon zest, lemon juice, and vanilla extract, and beat on medium-high speed for another 1-2 minutes, until the frosting is light and fluffy. Taste the frosting and adjust the lemon juice if needed to achieve your desired level of tanginess.

9. Assemble the Cake

Once the cakes are completely cool, it’s time to assemble your Lemon Velvet Cake. Place one layer on your serving plate and spread a generous amount of the lemon cream cheese frosting over the top. Carefully place the second cake layer on top and frost the top and sides of the entire cake.

For a beautiful finish, you can decorate the cake with extra lemon zest, thin lemon slices, or fresh berries. This adds a pop of color and makes the cake look as vibrant as it tastes.

Tips for the Perfect Lemon Velvet Cake

• Use fresh lemons: Fresh lemon juice and zest make all the difference in flavor. Bottled lemon juice lacks the bright citrusy punch that fresh lemons provide.
• Room temperature ingredients: For best results, make sure your butter, eggs, and buttermilk are at room temperature. This helps the ingredients combine smoothly and results in a better texture.
• Do not overmix: When incorporating the dry ingredients and buttermilk, mix just until combined. Overmixing can cause the cake to become tough and lose its soft, velvety texture.
• Chill the cake before frosting: Once the cakes are cooled, you can chill them in the refrigerator for about 30 minutes. This makes the cakes firmer and easier to frost, reducing the risk of crumbs mixing into the frosting.

Why Lemon Velvet Cake Is a Must-Try

Lemon Velvet Cake with Lemon Cream Cheese Frosting is a dessert that’s sure to impress. Its moist, tender crumb paired with the rich, tangy frosting creates an unforgettable combination of flavors. The fresh lemon flavor throughout the cake and frosting makes this cake light and refreshing, yet decadent at the same time.

This cake is perfect for a wide range of occasions, from birthday parties to bridal showers, or even as a beautiful centerpiece for a summer picnic. The bright citrus flavor cuts through the richness, making it a crowd-pleaser even for those who typically shy away from overly sweet desserts.

Variations and Add-Ons

• Lemon curd filling: For an extra punch of lemon flavor, spread a thin layer of lemon curd between the cake layers before frosting.
• Blueberry or raspberry accents: Add fresh berries to the layers or on top of the cake for a fruity complement to the lemon.
• Gluten-free option: Use a 1:1 gluten-free flour substitute to make this cake suitable for those with gluten sensitivities without compromising texture or flavor.

Conclusion

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is the ultimate cake for lemon lovers. It’s soft, moist, and bursting with bright citrus flavor, making it perfect for any celebration. The velvety cake and smooth, tangy cream cheese frosting create a harmonious balance of sweetness and tartness in every bite.

Whether you’re looking for a refreshing dessert for summer or a crowd-pleasing cake for a special occasion, this recipe delivers on all fronts. Be sure to follow our tips for success, and you’ll have a show-stopping cake that everyone will rave about.