Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe

Lemon Velvet Cake with Lemon Cream Cheese Frosting is a show-stopping dessert that’s as beautiful as it is delicious. With its soft and tender texture, zesty lemon flavor, and tangy cream cheese frosting, this cake is perfect for celebrations, springtime gatherings, or whenever you need a burst of sunshine on your plate. The vibrant lemon flavor and velvety crumb make it a true crowd-pleaser.

Necessary Kitchen Equipment

• Mixing bowls
• Hand or stand mixer
• Whisk
• 2 (9-inch) round cake pans
• Parchment paper
• Cooling racks
• Offset spatula or butter knife

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp lemon zest
• ⅓ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• Yellow food coloring (optional)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

Step-by-Step Instructions

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Add a few drops of yellow food coloring if desired for a vibrant yellow cake.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake the Cake:

1. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top.
2. Place the second cake layer on top and frost the top and sides of the cake evenly.
3. Garnish with extra lemon zest or decorative lemon slices if desired.

Recipe Tips

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter and frosting.
• Prevent Overmixing: Mix just until the ingredients are combined to maintain the cake’s tender texture.
• Make Ahead: The cake layers can be baked and frozen for up to 2 weeks. Thaw before frosting.

What to Serve with Lemon Velvet Cake

Serve this cake with a cup of tea or coffee, or pair it with a scoop of vanilla ice cream for a delightful dessert.

Frequently Asked Questions

1. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

2. How do I store the cake?
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

3. Can I make this as cupcakes?
Yes, this recipe yields approximately 24 cupcakes. Adjust the baking time to 18–20 minutes.

Lemon Velvet Cake with Lemon Cream Cheese Frosting is a refreshing and indulgent dessert that will brighten up any occasion. Enjoy its perfect balance of tart and sweet flavors!