Lemon Velvet Cake Recipe

I love how this lemon cake brings together tangy citrus, moist texture, buttery base and a perfect drizzle of lemon glaze. It’s a blend of sweetness and zest, delivering a refreshingly vibrant bite that you can savor during quiet afternoons or lively gatherings. Each slice feels comforting and delightfully fresh.

I recently made a Lemon Velvet Cake that turned out super moist and tangy. I mixed 2 cups all-purpose flour with 1 cup granulated sugar and 1/2 cup unsalted butter that was softened to perfection.

I then added 2 large eggs, 1/2 cup sour cream and 1/2 cup milk at room temperature and made sure not to miss out on the 1/4 cup fresh lemon juice and 2 teaspoons lemon zest. I also used 2 teaspoons baking powder, 1/2 teaspoon salt and a teaspoon of vanilla extract to bring all the flavours together.

This recipe is really close to a Homemade Lemon Cake Recipe that has been popular with those who love a rich Lemon Velvet Cake with Cream Cheese and even some Lemon Layer Cakes versions. Nutritionally, it offers a good balance of protein from the eggs and calcium from the dairy with a nice vitamin C boost from the lemon.

I cant wait for you to try it!

Why I Like this Recipe

I love this recipe because it makes a super moist cake that always blows my mind with its vibrant lemon flavor. I like that the fresh lemon juice and zest really give it a tangy kick that feels like you’re biting into summer. The instructions are simple enough for me to follow even when I’m rushed, which makes it a fave in my book. And I really appreciate how the lemon glaze brings everything together, adding just the right sweetness without being overpowering.

Ingredients

• All-purpose flour: Provides carbohydrates, structure and bulk; not high in fiber but essential for texture.
• Granulated sugar: Sweetens the cake, supplying energy from simple carbs but not nutritional health benefits.
• Unsalted butter: Enhances flavor with rich fats; contributes moist texture while adding calories.
• Eggs: Supply proteins and moisture, helping bind ingredients; they add richness and airiness.
• Fresh lemon juice: Offers a tangy flavor and vitamin C boost; gives a refreshing note.
• Sour cream: Delivers creaminess with a slight tang, balancing richness with smooth moisture.
• Lemon zest: Intensifies citrus flavor using aromatic oils that elevate the overall fresh taste.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs at room temperature
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk at room temperature
• For the lemon glaze: 1 cup powdered sugar
• For the lemon glaze: 2 to 3 tablespoons fresh lemon juice

How to Make this

1. Preheat your oven to 350°F and grease a cake pan then line it with parchment paper.

2. In a bowl, mix together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a separate large bowl, cream 1/2 cup softened butter with 1 cup granulated sugar until the mixture gets light and fluffy.

4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

5. Add 2 teaspoons lemon zest and 1/4 cup fresh lemon juice into the creamed mixture.

6. In another bowl, combine 1/2 cup sour cream with 1/2 cup milk, and slowly add this and the dry ingredients alternately into the butter mixture until just mixed.

7. Pour the batter into the prepared pan and spread it evenly.

8. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. While the cake cools, mix 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice to create the lemon glaze.

10. Once the cake has cooled for around 10 minutes, drizzle the glaze over the cake and let it set completely before serving.

Equipment Needed

1. Preheated oven – you’ll use it to bake the cake.
2. Cake pan – for the cake batter.
3. Parchment paper – to line the cake pan.
4. Three mixing bowls – one for dry ingredients, one for creaming butter and sugar, and one for the sour cream & milk mix.
5. Electric mixer (or a whisk if you dont mind a workout) – to cream the butter and sugar.
6. Measuring cups and spoons – for all the liquids and dry ingredients.
7. Spatula – to fold in the ingredients.
8. Toothpick – to check if the cake is ready.

FAQ

Lemon Velvet Cake Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can use a mix of half whole wheat flour and half all-purpose flour for a nuttier taste.
• If your unsalted butter is missing, try using the same amount of margarine or coconut oil for a slightly different flavour.
• You can swap sour cream with equal parts full-fat Greek yogurt to keep it moist, but note it might be a bit tangier.
• If granulated sugar isn’t available, you can substitute it with coconut sugar in the same quantity though it may darken the cake a bit.
• Instead of fresh lemon juice, bottled lemon juice works in a pinch if you can’t get to the store.

Pro Tips

Make sure your butter and eggs are all at room temperature before you start. It’ll help the batter mix together more evenly and prevent any clumps.

Don’t overmix once you add the dry ingredients, else the cake might come out tough. Mix just until you cant see any more flour pockets.

Double check your oven’s real temperature with an oven thermometer if you have one. Sometimes ovens run a bit off and that can affect how your cake bakes.

When drizzling the glaze, let the cake cool down properly. If its too hot, the glaze might melt right in the middle instead of hardening into a nice finish.