Tangy Lemon Velvet Cake Recipe with Light and Fluffy Layers

Lemon velvet cake whispers elegance through its delicate, cloud-like texture and bright citrusy essence.

Soft, pillowy layers promise a delightful culinary experience that refines ordinary dessert moments into something extraordinary.

Bakers seeking sophistication will adore this tantalizing creation that balances subtle tartness with remarkable smoothness.

Light and airy, the cake melts effortlessly on your palate, delivering a sensory journey of refined flavors.

Zesty undertones complement the tender crumb, creating a harmonious dance of sweet and citrusy notes.

Rich yet refreshing, this dessert represents a perfect intersection of comfort and gourmet craftsmanship.

Sophisticated yet approachable, the recipe invites you to elevate your baking skills and impress even the most discerning guests.

What Lemon Velvet Cake Tastes Like and Why People Love It

• Burst of Citrusy Sunshine: This lemon velvet cake delivers an incredible zesty punch that brightens your taste buds with every single bite, transforming an ordinary dessert into a vibrant flavor experience.
• Masterful Texture Symphony: The cake combines multiple luxurious layers- soft velvet crumb, silky smooth lemon curd, billowy whipped cream, and creamy buttercream- creating a mouthfeel that's simultaneously light, rich, and utterly indulgent.
• Impressive Yet Approachable Baking Adventure: Despite looking professionally crafted, this recipe provides clear step-by-step instructions that make it accessible for home bakers of moderate skill levels, allowing everyone to create a stunning dessert without feeling overwhelmed by complex techniques.
• Perfect Celebration Centerpiece: Whether marking a spring brunch, birthday, or simply treating yourself, this lemon velvet cake stands out as a showstopping dessert that guarantees smiles, compliments, and requests for seconds from everyone at the gathering.

Ingredients for a Soft and Lemony Cake

• Cake Flour: Fine-textured flour for a soft, delicate cake crumb..
• Baking Powder, Baking Soda: Leavening agents to help the cake rise and become light..
• Salt: Enhances overall flavor and balances sweetness..

• Milk: Adds moisture and helps create a tender cake texture..
• Vegetable Oil: Keeps the cake moist and soft..
• Eggs: Provides structure and richness to the cake..
• Butter, Cream Cheese: Adds richness and smooth texture to the base..
• Lemon Juice, Lemon Zest: Brings bright, fresh citrus flavor to the cake..
• Lemon Extract: Intensifies the lemon taste..

• Granulated Sugar: Sweetens and helps create a tender cake texture..
• Powdered Sugar: Smooth sweetener for frosting and whipped cream..
• Vanilla Extract: Adds depth and rounds out the flavor profile..
• Yellow Food Coloring: Optional for enhancing visual appeal..

• Sugar: Sweetens and helps thicken the curd..
• Cornstarch: Provides thickening agent for the lemon curd..
• Water: Helps dissolve sugar and create smooth consistency..
• Egg Yolks: Adds richness and helps thicken the curd..
• Butter: Adds smoothness and richness to the lemon curd..

• Heavy Cream: Creates light and fluffy texture..
• Powdered Sugar: Sweetens the whipped cream.

Easy Steps to Bake Lemon Velvet Cake

Step 1: Prepare Baking Essentials

Warm the oven to 325°F. Coat three 8-inch cake pans with grease and flour. Line pan bottoms with parchment paper.

Step 2: Mix Dry Ingredients

• Cake flour
• Baking powder
• Baking soda
• Salt

Whisk thoroughly and set aside.

Step 3: Blend Liquid Ingredients

• Milk
• Vegetable oil
• Lemon juice
• Lemon extract
• Lemon zest

Note: Mixture might look slightly lumpy—this is okay.

Step 4: Cream Butter Base

Using a stand mixer, blend softened butter and cream cheese until smooth.

Step 5: Incorporate Sugar

Gradually add sugar while mixing. Continue until mixture becomes light and fluffy.

Step 6: Add Eggs

Introduce eggs one at a time. Mix gently after each addition.

Step 7: Combine Cake Batter

Alternate adding dry ingredients and liquid mixture to the butter base. Begin and end with flour mixture. Mix until just combined.

Step 8: Bake Cake Layers

Distribute batter evenly across prepared pans. Smooth cake tops.

Bake for 28-30 minutes until a toothpick comes out clean.

Step 9: Cool Cake Layers

Let cakes rest in pans for 5-10 minutes. Transfer to wire rack for complete cooling.

Step 10: Create Lemon Curd

• Sugar
• Cornstarch
• Water

Heat and stir until mixture thickens and boils.

Step 11: Finish Lemon Curd

Carefully mix hot liquid with egg yolks. Return to pan and cook until thickened.

Remove from heat. Stir in butter, lemon juice, and zest.

Cool completely. Refrigerate with plastic wrap touching surface.

Step 12: Whip Cream Topping

Chill mixing bowl and beaters beforehand.

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

Step 13: Prepare Lemon Buttercream

Beat butter until smooth. Add lemon extract and zest.

Gradually mix in powdered sugar and milk.

Blend until light and fluffy. Optional: Add yellow food coloring.

Step 14: Assemble Spectacular Cake

Place first cake layer on serving plate.

Pipe buttercream around layer edges.

Add lemon curd and whipped cream inside dam.

Repeat with second layer.

Top with third layer.

Step 15: Frost and Decorate

Crumb coat entire cake. Chill for 15 minutes.

Apply final buttercream layer.

Optional decorative touches: use cake comb on sides, pipe rosettes.

Refrigerate until serving.

Tips for Perfect Texture and Tang

• Zest Maximizing: Grate lemon zest before juicing to capture maximum flavor and prevent dried-out citrus.
• Temperature Precision: Allow ingredients like eggs, butter, and cream cheese to reach room temperature for smoother, more evenly mixed batter.
• Moisture Maintenance: Do not overbake; check cake doneness at 25 minutes to preserve the cake's signature velvet-like tenderness.
• Layering Technique: Create sturdy buttercream dams when filling to prevent leakage and ensure clean, professional-looking cake layers.
• Chilling Strategy: Refrigerate cake briefly between frosting stages to stabilize structure and enhance flavor melding, especially with delicate lemon curd.

How to Keep Leftover Cake Moist

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap or place it in a cake carrier to prevent drying out.
• Room Temperature: Let chilled cake sit at room temperature for 30 minutes before serving to soften the buttercream and enhance flavor.
• Freezing: Wrap individual cake slices or the entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Sweets and Sips That Pair Nicely

• Pair with Zesty Beverage: Serve this bright lemon velvet cake alongside a crisp sparkling prosecco or a refreshing limoncello cocktail to complement the cake's citrusy notes.
• Match with Complementary Dessert: Create a delightful dessert plate by adding a small scoop of lavender or honey ice cream, which will enhance the cake's delicate lemon flavor and provide a creamy contrast.
• Elevate with Textural Sidekick: Include some candied lemon peel or toasted almond slivers on the side to add a crunchy element that plays beautifully against the cake's soft, velvety texture.
• Cleanse Palate with Light Accompaniment: Serve a small glass of chilled herbal tea like chamomile or mint to cut through the richness and refresh the palate between cake bites.

Variations for Different Occasions or Add-Ins

• Zesty Lavender Infusion: Replace lemon extract with lavender extract, adding subtle floral notes to the cake while maintaining its velvety texture.
• Berry Burst Edition: Swap lemon curd with mixed berry compote, creating a vibrant fruity filling that complements the light cake layers.
• Coconut Tropical Remix: Incorporate shredded coconut into the batter and replace buttercream with coconut cream frosting for a tropical-inspired dessert.
• Almond Citrus Fusion: Add almond extract to the cake batter and garnish with toasted almond slices, enhancing the cake's nutty undertones while preserving its lemony essence.

Lemon Velvet Cake Recipe

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4.6 from 32 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Lemon velvet cake delivers a zesty symphony of citrus-infused luxury. Silky layers draped in tangy cream cheese frosting promise a delightful dance of bright flavors you’ll savor with pure culinary joy.

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Ingredients

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Primary Ingredients:

• 3 cups cake flour (342g)
• 2 cups sugar (400g)
• 4 large eggs, room temperature
• 1 ½ sticks unsalted butter, softened (168g)
• 8 ounces cream cheese, softened (226g)

Liquid Ingredients:

• ¾ cup milk (175g)
• ¼ cup lemon juice (juice of 1 small lemon)
• ¼ cup vegetable oil (54g)
• 1 tablespoon lemon extract (10g)

Seasoning and Flavor Enhancers:

• 2 teaspoons baking powder (8g)
• ½ teaspoon baking soda (3g)
• ½ teaspoon salt (3g)
• Zest of 2 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 (4g)

Lemon Buttercream Ingredients:

• 3 sticks unsalted butter, softened (339g)
• 7 ½ cups powdered sugar

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Instructions

1. Meticulously prepare your workspace by greasing three 8-inch round cake pans and lining them with parchment paper.
2. Sift together cake flour, leavening agents, and salt in a mixing bowl, creating a uniform dry ingredient mixture.
3. Blend milk, vegetable oil, lemon juice, lemon extract, and zest in a separate container, allowing the liquid to slightly curdle for enhanced flavor complexity.
4. Cream butter and cream cheese until achieving a silky, smooth consistency using a stand mixer.
5. Incorporate sugar gradually, whipping the mixture until it becomes light and voluminous.
6. Introduce eggs individually, gently mixing after each addition to maintain batter integrity.
7. Carefully fold dry ingredients and liquid mixture into the creamed base, alternating between them to ensure even distribution.
8. Distribute batter evenly across prepared pans, smoothing surfaces for uniform baking.
9. Bake at 325°F for approximately 28-30 minutes, verifying doneness with a toothpick test.
10. Allow cakes to rest briefly in pans before transferring to a cooling rack.
11. Prepare lemon curd by combining sugar, cornstarch, and water, stirring constantly until thickened and bubbling.
12. Temper egg yolks by slowly incorporating hot mixture, then return to saucepan for additional cooking.
13. Enhance curd with butter, lemon juice, and zest, then refrigerate after cooling.
14. Whip heavy cream with powdered sugar and vanilla until soft peaks form, being cautious not to overbeat.
15. Create buttercream by beating butter, then introducing lemon extract, zest, and gradually adding powdered sugar.
16. Assemble cake by layering first cake round and piping buttercream dam to contain fillings.
17. Spread lemon curd and whipped cream within buttercream boundaries.
18. Repeat layering process with remaining cake rounds.
19. Apply crumb coat and chill briefly to set initial frosting layer.
20. Generously frost cake with remaining buttercream, creating decorative textures if desired.
21. Optionally embellish with lemon curd and refrigerate until serving time.

Notes

• Precise temperature control ensures a perfectly moist and tender cake texture.
• Room temperature ingredients blend more smoothly, creating a more uniform batter.
• Curdled milk mixture is intentional and will not affect the cake’s final outcome.
• Chilling the cake between layers helps stabilize the structure and enhances flavor melding.
• Lemon zest provides intense citrus flavor without adding extra liquid to the recipe.
• Refrigerating the lemon curd prevents skin formation and allows flavors to develop fully.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 607
• Sugar: 53g
• Sodium: 201mg
• Fat: 37g
• Saturated Fat: 22g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 0.5g
• Protein: 4g
• Cholesterol: 124mg