If you’re a fan of lemon-flavored desserts, this Lemon Velvet Cake with Lemon Cream Cheese Frosting is a must-try. With its light, fluffy texture and a perfect balance of sweet and tangy flavors, this cake is ideal for spring and summer gatherings, birthday celebrations, or anytime you’re craving a refreshing dessert. The creamy lemon cream cheese frosting takes it to the next level, creating a combination that will leave everyone asking for seconds.
In this blog post, we’ll guide you through making this delicious cake, complete with variations and answers to frequently asked questions. Let’s get baking!
Ingredients for Lemon Velvet Cake
- 1 and ¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- ⅓ cup fresh lemon juice (about 2-3 lemons)
- ½ cup buttermilk, room temperature
- 2 tablespoons lemon zest (from about 2 lemons)
- ½ teaspoon vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
Instructions for Making Lemon Velvet Cake
Step 1: Preheat the Oven
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottom with parchment paper for easier release after baking.
Step 2: Prepare the Dry Ingredients
- Sift the Dry Ingredients: In a medium bowl, sift together 1 and ¾ cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
Step 3: Cream the Butter and Sugar
- Cream the Butter and Sugar: In a large mixing bowl, beat ½ cup room-temperature unsalted butter and 1 cup granulated sugar together using an electric mixer. Beat on medium speed for about 3-4 minutes until light and fluffy.
- Add the Eggs: Add the 2 large eggs, one at a time, beating well after each addition. Then add the 2 egg whites and beat until the mixture is smooth and fully combined.
Step 4: Add Lemon and Vanilla
- Add Lemon Juice and Zest: Beat in ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, and ½ teaspoon vanilla extract. The mixture may look slightly curdled, but don’t worry—it will smooth out once the dry ingredients are added.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
- Mix in Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the ½ cup of buttermilk. Start and end with the dry ingredients. Mix on low speed until just combined after each addition to avoid overmixing.
Step 6: Bake the Cake
- Divide the Batter: Divide the batter evenly between the two prepared cake pans, using a spatula to smooth the tops.
- Bake: Bake the cakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Instructions for Making Lemon Cream Cheese Frosting
Step 1: Beat the Cream Cheese and Butter
- Beat the Cream Cheese and Butter: In a large mixing bowl, beat 8 ounces of softened cream cheese and ½ cup softened unsalted butter together until smooth and creamy.
Step 2: Add Lemon Juice, Zest, and Vanilla
- Add Lemon and Vanilla: Beat in 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ½ teaspoon vanilla extract until well combined.
Step 3: Add Powdered Sugar
- Mix in the Powdered Sugar: Gradually add 3-4 cups of sifted powdered sugar, one cup at a time, and beat on low speed until the frosting is smooth, creamy, and spreadable. Adjust the consistency by adding more powdered sugar if needed.
Assembling the Lemon Velvet Cake
Step 1: Level the Cakes
- Level the Cakes: If the cakes have domed tops, use a serrated knife to carefully level them for even stacking.
Step 2: Frost the Cake
- Layer the Frosting: Place one cake layer on a serving plate or cake stand. Spread a generous amount of lemon cream cheese frosting over the top.
- Add the Second Layer: Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
- Decorate: For an elegant finish, decorate the cake with extra lemon zest or thin lemon slices.
Cooking Notes
- Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and buttermilk are at room temperature before you start mixing. This helps the batter come together more smoothly and ensures even baking.
- Cake Flour: Using cake flour gives this cake its tender and velvety crumb. If you don’t have cake flour, you can make your own by substituting 1 ¾ cups all-purpose flour with 1 ¾ cups all-purpose flour minus 3 ½ tablespoons, then add 3 ½ tablespoons of cornstarch.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
Variations of Lemon Velvet Cake
Lemon Blueberry Velvet Cake
For a fun twist, add 1 cup of fresh or frozen blueberries to the cake batter. Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
Lemon Poppy Seed Cake
Add 2 tablespoons of poppy seeds to the dry ingredients to create a lovely lemon poppy seed cake. The poppy seeds add texture and a subtle crunch, making the cake even more delightful.
Gluten-Free Lemon Velvet Cake
For a gluten-free version, substitute the cake flour with a gluten-free flour blend that includes xanthan gum. This will ensure the cake has the same light, fluffy texture.
Low-Sugar Lemon Velvet Cake
For a lower-sugar version, reduce the sugar to ¾ cup in the cake batter and use a sugar-free powdered sugar substitutein the frosting. You can also skip frosting and dust the cake with powdered sugar for a lighter option.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw the cake layers before frosting and assembling.
2. Why did my cake sink in the middle?
A cake can sink if the oven temperature is too low or if the batter is overmixed. Be sure to use room-temperature ingredients and avoid overmixing the batter once the dry ingredients are added. Check your oven temperature with an oven thermometer to ensure accuracy.
3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice tends to have a more processed taste and can alter the flavor of the cake.
4. Can I make cupcakes with this recipe?
Yes! This recipe works well for cupcakes. Simply divide the batter into a lined muffin tin and bake at 350°F for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
5. How do I keep the frosting from being too soft?
If the frosting is too soft, add more powdered sugar to thicken it. You can also refrigerate the frosting for 10-15 minutes to firm it up before using it to frost the cake.
This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a beautiful, tangy, and decadent dessert that’s sure to impress. With its light, velvety crumb and rich lemon flavor, this cake is perfect for special occasions, holidays, or whenever you want a refreshing treat. The lemon cream cheese frosting pairs perfectly with the tender cake layers, making each bite a burst of citrusy goodness.
Whether you stick to the original recipe or try one of the delicious variations, this lemon velvet cake is sure to be a hit with your family and friends!
