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Lemon Velvet Cake with Lemon Cream Cheese

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.
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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Prepare the Cake:
  2. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  5. 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.
  6. 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.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  8. Bake the Cake:
  9. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  11. Prepare the Frosting:
  12. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  13. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  14. Stir in the lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.
  15. Assemble the Cake:
  16. Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top.
  17. Place the second cake layer on top and frost the top and sides of the cake evenly.
  18. Garnish with extra lemon zest or decorative lemon slices if desired.

Notes

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.