Lemon Velvet Cake Recipe

Craving a light, tangy, and moist cake that melts in your mouth? Look no further than this Lemon Velvet Cake. With its perfect balance of sweetness and citrusy zest, this cake is ideal for any occasion.

Whether you’re celebrating a birthday, hosting a tea party, or simply want to indulge in something delightful, this cake is sure to impress.

The rich, velvety texture of the cake comes from the combination of cream cheese and butter, while the bright lemon flavor is enhanced by fresh lemon juice, lemon zest, and lemon extract.

But what truly sets this cake apart is the creamy lemon curd filling and the smooth, fluffy lemon buttercream frosting. Together, they create a dessert that’s as stunning as it is delicious.

In this recipe, I’ll guide you step by step to create this irresistible cake, with tips on making the perfect lemon curd filling, preparing the lightest whipped cream, and achieving that luscious lemon buttercream frosting.

Ingredients List

Here’s what you’ll need to make your own Lemon Velvet Cake. This list includes everything from the cake batter to the toppings and fillings that will take your cake to the next level.

Table of Contents

Cake Ingredients

8 oz cream cheese (226g), softened
1 ½ sticks unsalted butter (168g), softened
2 cups sugar (400g)
4 large eggs, room temperature (warm them in a bowl of warm water for 5 minutes if needed)
3 cups cake flour (342g) (See Notes for substitutions)
2 teaspoons baking powder (8g)
½ teaspoon baking soda (3g)
½ teaspoon salt (3g)
¾ cup milk (175g)
¼ cup fresh lemon juice (approx. from one small lemon)
¼ cup vegetable oil (54g) (canola oil works great)
1 tablespoon lemon extract (10g)
Zest of two lemons

Lemon Curd Filling Ingredients

¾ cup sugar (150g)
¼ cup cornstarch (30g)
1 cup water (236g)
2 large egg yolks, lightly beaten
2 tablespoons butter (28g)
1 tablespoon grated lemon zest
4 tablespoons fresh lemon juice

Whipped Cream Ingredients

1 cup heavy cream (240g)
¼ cup powdered sugar (29g)
1 teaspoon vanilla extract (4g)

Lemon Buttercream Ingredients

3 sticks unsalted butter, softened (336g)
2 teaspoons lemon extract (8g) (adjust according to taste)
Zest of 1 lemon (optional)
7 ½ cups powdered sugar (863g)
¼ cup milk (60g) (add more if needed to reach desired consistency)
Yellow coloring gel (optional, a touch of Americolor Lemon Yellow)

Required Kitchen Tools

When preparing this Lemon Velvet Cake, the right kitchen tools will make your baking experience smoother. Here are some essential tools you’ll need to ensure everything goes perfectly:

Stand or Hand Mixer: To mix the cake batter, buttercream, and whipped cream. A mixer makes it easier to achieve the perfect consistency.
Cake Pans: Two 9-inch round cake pans are ideal for creating two layers of this luscious cake.
Piping Bags: For filling your cake with the smooth lemon curd and piping the buttercream frosting on top.
Whisk: To prepare the lemon curd and whipped cream.
Cooling Rack: To cool the cake layers evenly and prevent them from becoming soggy.
Zester: To get the finest zest from your lemons without the bitter white pith.

With these tools in hand, you’ll be ready to bake the perfect Lemon Velvet Cake.

Part 2: Preparing the Lemon Velvet Cake

Now that we have all our ingredients and tools ready, let’s dive into making this Lemon Velvet Cake. In this section, I’ll guide you through the process of mixing the cake batter, achieving that perfect velvety texture, and getting the cake layers to bake beautifully.

Mixing the Cake Batter

To start, we’ll mix the cake batter in two stages: creaming the butter and cream cheese, followed by adding the dry ingredients and liquids. This process ensures that your cake will be light, airy, and full of lemony flavor.

Cream the Butter and Cream Cheese: In a large mixing bowl, beat together the softened cream cheese and butter with a hand or stand mixer until the mixture is light and fluffy. This should take about 3-4 minutes. Add the sugar and continue to beat until it’s fully incorporated, about 2 minutes more. The mixture should be smooth and creamy.
Add the Eggs and Flavorings: One at a time, add the eggs to the butter and cream cheese mixture, ensuring each egg is fully incorporated before adding the next. Add the lemon extract, vegetable oil, lemon juice, and zest of two lemons. Mix until everything is combined and smooth.
Sift and Add Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures that there are no lumps in your dry ingredients and will give your cake a soft texture. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin with the dry ingredients and mix in the milk halfway through. Start and end with the dry ingredients.
Mix Until Smooth: Once all ingredients are added, mix on low speed just until the batter is smooth and combined. Avoid over-mixing, as this can make the cake dense. Scrape down the sides of the bowl as needed to ensure an even mixture.

Baking the Cake Layers

Prepare the Cake Pans: Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent the cake from sticking. Preheat your oven to 350°F (175°C).
Pour the Batter: Divide the batter evenly between the two prepared cake pans, spreading it out into an even layer with a spatula. Tap the pans gently on the counter to release any air bubbles in the batter.
Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be golden on top and slightly spring back when touched. Avoid opening the oven door too often during baking, as this can cause the cakes to sink.
Cool the Cake Layers: Once baked, allow the cakes to cool in the pans for 10 minutes. After that, turn the cakes out onto a wire rack to cool completely. It’s important that the cakes are fully cooled before frosting, so take your time here.

Part 3: Making the Lemon Curd Filling and Whipped Cream

Now that your cake layers are cooling, let’s prepare the delicious lemon curd filling and the smooth whipped cream that will add an extra burst of flavor and creaminess to your Lemon Velvet Cake. These two elements are key to achieving that irresistible lemony tang and light texture in your cake.

Lemon Curd Filling

The lemon curd filling will provide a zesty, creamy layer between the cake layers, enhancing the lemon flavor and adding a silky smooth texture. Follow these steps to make the perfect lemon curd:

Combine the Dry Ingredients: In a medium saucepan, whisk together the sugar and cornstarch until well combined.
Add the Wet Ingredients: Gradually add the water to the dry ingredients while whisking to avoid lumps. Stir in the egg yolks, butter, lemon zest, and lemon juice.
Cook the Mixture: Place the saucepan over medium heat, continuously whisking the mixture as it heats up. It will start to thicken after a few minutes. Keep whisking to ensure the curd doesn’t stick to the bottom of the pan or form any lumps.
Thicken and Cool: Once the mixture has thickened to the consistency of a pudding (about 5-7 minutes), remove the saucepan from the heat. Allow the lemon curd to cool slightly, then transfer it to a bowl. Cover the surface of the curd with plastic wrap to prevent a skin from forming and refrigerate it to cool completely before using.

Whipped Cream

The whipped cream adds a light and airy layer to your Lemon Velvet Cake, balancing the richness of the buttercream and curd. Here’s how to make the perfect whipped cream:

Chill the Mixing Bowl: For best results, chill the mixing bowl and beaters in the fridge for 10-15 minutes before whipping the cream. This helps the cream whip faster and achieve the right consistency.
Whip the Cream: Pour the heavy cream into the chilled bowl, and beat it on medium-high speed using an electric mixer. As the cream thickens, add the powdered sugar and vanilla extract.
Stiff Peaks: Continue to whip the cream until it reaches stiff peaks. Be careful not to over-whip, or you’ll end up with butter instead of whipped cream. Set aside in the fridge until you’re ready to assemble your cake.

Part 4: Assembling and Decorating the Lemon Velvet Cake

Now that all the components are prepared—your lemon cake layers, luscious lemon curd filling, light whipped cream, and tangy lemon buttercream—it’s time to assemble and decorate your Lemon Velvet Cake! This step is where all your hard work comes together, and you can create a showstopper dessert that’s as beautiful as it is delicious.

Assembling the Cake

Level the Cake Layers: Once your cake layers have cooled completely, use a serrated knife to level them if necessary. This will help them stack neatly and prevent the cake from leaning.
First Layer: Place one of the cake layers onto a cake stand or plate. Spread a generous layer of lemon curd over the top of the first layer. You can use a spatula to smooth it out evenly. Be sure to leave a small border around the edges to prevent the curd from spilling out when you add the next layer.
Whipped Cream Layer: Next, spread a layer of whipped cream on top of the lemon curd. This will add a light, airy texture to balance the richness of the curd and cake. You can pipe the whipped cream in a swirl pattern or spread it evenly with a spatula.
Add the Second Cake Layer: Carefully place the second cake layer on top of the whipped cream, pressing down gently to ensure the layers stick together.

Frosting the Cake with Lemon Buttercream

Prepare the Lemon Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon extract, and milk, and continue to beat until smooth and fluffy. If you want the buttercream to have a more vibrant yellow color, you can add a touch of yellow food coloring. Mix until the color is evenly incorporated.
Frost the Cake: Use an offset spatula to spread the lemon buttercream over the entire cake, covering the top and sides. You can opt for a smooth finish or a textured one, depending on your preference. For a more elegant look, you can pipe the buttercream around the edges in decorative swirls.
Decorate the Cake: For the final touch, decorate your cake with extra lemon zest, a few slices of lemon, or edible flowers for a pop of color. You can also add a drizzle of fresh lemon curd on top for an extra burst of flavor and a glossy finish.

Serving Your Lemon Velvet Cake

Once decorated, your Lemon Velvet Cake is ready to serve! This cake pairs perfectly with a cup of tea or as a stunning centerpiece at any celebration. The combination of light, tangy lemon flavor with smooth buttercream and creamy lemon curd makes each bite a delightful experience.

Storage Instructions

If you happen to have leftovers (though I doubt you will!), here’s how to store your cake to keep it fresh:

Room Temperature: If you plan to serve the cake within a day or two, you can store it at room temperature in an airtight container. The cake is best eaten within 2-3 days of being made for the freshest taste.
Refrigeration: Since the cake contains whipped cream and lemon curd, it’s best to refrigerate any leftover slices. Simply cover the cake with plastic wrap or store in an airtight container for up to 5 days.
Freezing: To freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 1 month. To enjoy, let it thaw in the refrigerator overnight or at room temperature for a few hours.

Conclusion

This Lemon Velvet Cake is the perfect dessert for lemon lovers—packed with tangy lemon flavor, light, velvety texture, and a combination of creamy lemon curd and rich buttercream. Whether you’re making it for a special occasion or just as a treat for yourself, it’s sure to be a hit. By following these detailed steps, you’ll be able to create a gorgeous cake that looks professional and tastes even better than it looks. Enjoy every bite of this citrusy, buttery masterpiece!