I can’t wait to share my Lemon Velvet Cake, a bright lemon sponge wrapped in silky cream cheese frosting with a secret twist in the batter you’ll want to read about.

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I never thought a cake could feel both bright and silky until I made this Lemon Velvet Cake. It’s got a punch of lemon from fresh lemon zest that wakes up every bite, and a tangy counterpoint from cream cheese that somehow makes the whole thing smoother, richer, not too sweet.

Every time I slice into it friends lean in like they’re trying to catch a secret, and I’m always half tempted to stash the first piece away. There’s something about the contrast that keeps you wondering what will happen on the next forkful.

Try it when you want dessert to be interesting.

Ingredients

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Soft, low protein flour that gives a tender light crumb, not dense like all purpose
Granulated sugar sweetens the cake, helps structure and browning, makes it taste like dessert
Butter and oil add richness and moisture, butter for flavor oil for soft crumb
Eggs bind, add protein and lift, make the cake sturdier and slightly richer
Zest gives bright concentrated oil aroma, juice gives clean tartness and fresh acidity
Buttermilk adds tang, tenderizes with acid, reacts with leaveners for a fluffy crumb
Cream cheese and sugar make tangy sweet frosting, creamy texture, balance the lemon

Ingredient Quantities

2 1/2 cups cake flour (about 312 g)

1 3/4 cups granulated sugar (about 350 g)

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1/2 cup unsalted butter softened (115 g)

1/2 cup neutral oil like canola or vegetable (120 ml)

3 large eggs room temp

1 cup buttermilk room temp (240 ml)

2 tbsp lemon zest from 2 to 3 lemons

1/4 cup fresh lemon juice (60 ml)

1 tsp pure vanilla extract

8 oz cream cheese softened (about 225 g)

1/2 cup unsalted butter softened (115 g)

3 1/2 to 4 cups powdered sugar sifted (about 420 to 480 g), start with less and add to taste

1 to 2 tbsp fresh lemon juice for frosting

1 tsp vanilla extract for frosting

Pinch of fine salt

Optional garnish: extra lemon zest or thin lemon slices

How to Make this

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1. Preheat oven to 350F (175C). Grease and line two 8 inch round pans with parchment and lightly flour, or spray and dust with cake flour, then set aside.

2. Whisk together dry ingredients in a large bowl: 2 1/2 cups cake flour (about 312 g), 1 3/4 cups granulated sugar (about 350 g), 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt. Make sure is well combined.

3. In the bowl of a mixer beat 1/2 cup softened unsalted butter (115 g) until creamy, add 1/2 cup neutral oil (120 ml) and beat a bit more so it emulsifies, then add the sugar and beat until pale and slightly fluffy. Add the 3 large room temp eggs one at a time, beating just until mixed after each. Stir in 2 tbsp lemon zest and 1 tsp vanilla extract.

4. In a measuring cup combine 1 cup room temp buttermilk (240 ml) with 1/4 cup fresh lemon juice (60 ml). This makes the tangy liquid that reacts with the baking soda, so dont skip it.

5. Add the dry ingredients to the butter mixture in three additions alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix on low and stop as soon as no streaks of flour remain do not overmix or the cake will be dense.

6. Divide batter evenly between prepared pans, smooth tops, and bake 22 to 30 minutes (depending on your oven) until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Rotate pans halfway if your oven has hot spots.

7. Let cakes cool in pans 10 minutes, run a knife around edges, turn out onto a wire rack and cool completely before frosting. If you’re in a hurry chill in the fridge for 30 minutes to firm up.

8. For the frosting beat 8 oz softened cream cheese (about 225 g) with 1/2 cup softened unsalted butter (115 g) until very smooth. Gradually add 3 1/2 to 4 cups sifted powdered sugar (about 420 to 480 g) to taste and consistency, then beat in 1 to 2 tbsp fresh lemon juice, 1 tsp vanilla extract and a pinch of fine salt. Taste as you go, add more powdered sugar if too thin.

9. If frosting seems too soft chill it briefly. Stack cooled layers with a thin crumb coat, chill 15 minutes, then finish frosting. Garnish with extra lemon zest or thin lemon slices. Store cake refrigerated; bring to room temp before serving for best texture.

Equipment Needed

1. Two 8 inch round cake pans, plus parchment paper and nonstick spray or flour for lining
2. Stand mixer or electric hand mixer (a whisk will work if you dont have one)
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups, measuring spoons and a kitchen scale for grams
5. Whisk and flexible rubber spatula for folding and scraping
6. Microplane zester and a small citrus juicer or reamer
7. Fine mesh sieve or sifter for powdered sugar
8. Wire cooling rack, offset spatula or bench scraper, and a toothpick or cake tester

FAQ

Q: How do I know the cake is done?

A: Bake at 350 F until a toothpick comes out clean or with a few moist crumbs, the top springs back slightly and edges pull away from the pan. For 8 or 9 inch pans expect about 22 to 30 minutes, but ovens vary so start checking a few minutes early.

Q: My cream cheese frosting is too soft, how do I firm it up?

A: Chill it in the fridge for 15 to 30 minutes, that usually fixes it. If it still wont set add more sifted powdered sugar a little at a time to reach the texture you want. Also make sure both cream cheese and butter start at room temp so you don’t get lumps, but not warm.

Q: Can I make parts of this ahead of time?

A: Yes. Baked, cooled layers can be wrapped tightly and kept in the fridge for up to 4 days or frozen up to 3 months. Frosting keeps in the fridge for 4 to 5 days, bring it back to room temp and re-whip before using. Assemble the cake the day you plan to serve for best texture.

Q: What can I use instead of buttermilk or oil?

A: For buttermilk mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes. You can use plain yogurt or sour cream in place of buttermilk for extra tang. Neutral oil gives tenderness, but melted butter works too, it just makes the crumb a tad richer and less tender.

Q: Why did my cake come out dense or sank in the middle?

A: Common reasons are overmixing the batter after adding flour, expired or too little leavening, opening the oven door too early, or the oven temp being off. Measure flour by spooning into the cup and leveling, mix until just combined, and check your baking powder/soda dates.

Q: How do I get bright lemon flavor without bitterness?

A: Only zest the yellow part of the lemon, avoid the white pith which is bitter. Use fresh lemon juice not bottled, and combine zest and juice in the batter for a clean bright taste. If you like more lemon kick add a touch more juice to the frosting but taste as you go.

Lemon Velvet Cake With Cream Cheese Frostingrn Recipe Substitutions and Variations

Cake flour: If you don’t have cake flour, use all-purpose flour but lighten it — for each cup, scoop 1 cup AP flour, remove 2 tbsp, then stir in 2 tbsp cornstarch and sift once or twice. For the 2 1/2 cups here, just scale that same swap, it works really well.
Buttermilk: No buttermilk? Mix 1 tbsp white vinegar or lemon juice into 1 cup milk, let sit 5 minutes till it slightly thickens. You can also thin plain yogurt or sour cream with a little milk to reach 1 cup, same effect.
Neutral oil: Swap the 1/2 cup neutral oil 1:1 with melted unsalted butter for a richer cake, or use light olive oil for a subtle fruity note, just keep the same volume.
Cream cheese (frosting): Use equal weight mascarpone for a milder, silkier frosting, or use an equal amount of vegan cream cheese if you need dairy free, taste may be slightly different but texture stays close.

Pro Tips

1. Measure the cake flour by spooning it into the cup or scale bowl and leveling off with the back of a knife, dont scoop from the bag. Too much flour makes the cake dense, and cake flour packs differently than all purpose so be precise.

2. Zest the lemons before you juice them so you dont lose any oil, and only grate the yellow part not the white pith. If your layers feel a bit dry after baking, brush a thin lemon simple syrup on them to add moisture and brighten the lemon flavor.

3. Keep the mixer gentle after you add the flour. Add dry and wet in alternating additions and stop mixing the instant no streaks of flour remain, overmixing = tough cake. Also add the eggs one at a time and mix just until combined so the batter stays light.

4. For the frosting make sure cream cheese and butter are soft but not melted; if frosting is too soft chill it briefly before piping. Do a thin crumb coat, chill 15 minutes, then finish the top coat so crumbs dont show. Taste as you go and add powdered sugar or lemon juice a little at a time to get both the sweetness and spreadable consistency you want.