This Lemon Velvet Cake with Lemon Cream Cheese Frosting is soft, tender, buttery, and packed with bright lemon flavor. Every bite has a delicate velvet-like crumb complemented by a rich and tangy lemon cream cheese frosting.

Fresh lemon zest and juice give the cake a naturally vibrant citrus flavor, while buttermilk keeps the crumb wonderfully moist and tender. The creamy frosting adds the perfect balance of sweetness and tang.

It’s an excellent dessert for Easter, Mother’s Day, birthdays, bridal showers, Sunday dinners, and family celebrations. Add a few lemon slices and fresh berries on top, and you have a beautiful centerpiece dessert with very little fuss.

---

Ingredients

🍋 For the Lemon Velvet Cake

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon fresh lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 cup buttermilk

🧀 For the Lemon Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

🍋 For Garnishing

• Fresh lemon slices
• Lemon zest
• Fresh blueberries or raspberries
• Candied lemon peel

---

Preparation

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (175°C).

Grease two 9-inch round cake pans and line the bottoms with parchment paper.

---

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

---

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar for 3–4 minutes, until light and fluffy.

This helps create the cake’s tender texture.

---

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition.

Add the egg yolks and beat until combined.

---

Step 5: Add the Lemon Flavor

Mix in the lemon zest, fresh lemon juice, lemon extract, and vanilla extract.

---

Step 6: Add the Flour and Buttermilk

Add the dry ingredients in three additions, alternating with the buttermilk.

Begin and finish with the dry ingredients.

Mix only until the batter is smooth and combined.

---

Step 7: Bake

Divide the batter evenly between the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

---

Step 8: Cool

Allow the cakes to cool in their pans for about 10 minutes.

Remove them from the pans and place them on a wire rack to cool completely.

---

Lemon Cream Cheese Frosting

Step 9: Beat the Cream Cheese and Butter

Beat the softened cream cheese and butter together until smooth and fluffy.

Step 10: Add the Sugar

Gradually beat in the powdered sugar until creamy.

Add lemon juice, lemon zest, vanilla, and salt.

Beat until smooth and spreadable.

---

Assemble the Cake

Step 11: Add the First Layer

Place one completely cooled cake layer on a serving plate.

Spread a generous layer of lemon cream cheese frosting over the top.

Step 12: Add the Second Layer

Place the second cake layer on top.

Frost the top and sides of the cake.

Step 13: Decorate

Finish with fresh lemon zest, thin lemon slices, and fresh berries.

Refrigerate for about 30 minutes before slicing.

---

Variations

🍋 Lemon Blueberry Velvet Cake

Add fresh blueberries between the layers and garnish with additional berries.

🍓 Lemon Strawberry Cake

Add sliced strawberries between the cake layers for a fresh spring dessert.

🥥 Lemon Coconut Cake

Add ½ cup shredded coconut to the batter and sprinkle toasted coconut over the frosting.

🌱 Lemon Poppy Seed Cake

Add 2 tablespoons of poppy seeds to the batter.

🍋 Lemon Curd Cake

Spread a thin layer of lemon curd underneath the frosting between the cake layers.

🍓 Lemon Raspberry Cake

Add raspberry preserves between the layers for a beautiful sweet-tart contrast.

---

COOKING Note

For the strongest natural lemon flavor, use fresh lemon zest and freshly squeezed lemon juice.

Don’t overmix once the flour is added. Overmixing can make the cake tough rather than soft and velvety.

The cake must be completely cool before frosting, otherwise the cream cheese frosting can become too soft.

---

Serving Suggestions

Serve with:

• Fresh berries
• Whipped cream
• Lemon curd
• Vanilla ice cream
• Fresh mint
• Hot tea
• Coffee
• Iced tea

It’s especially delicious served chilled on a warm spring or summer day.

---

Tips

• Use room-temperature butter, eggs, and buttermilk.
• Zest the lemons before squeezing them.
• Don’t overbake the cake.
• Measure flour correctly for the softest crumb.
• Chill the frosting if it becomes too soft.
• Refrigerate the finished cake.
• Let refrigerated slices sit for 10–15 minutes before serving.
• For the prettiest presentation, decorate with thin lemon slices and fresh berries.

---

Prep Time

30 minutes

Cooking Time

30 minutes

Cooling & Frosting Time

1 hour

Total Time

2 hours

---

Nutritional Information

Approximate per serving:

• Calories: 520
• Protein: 6g
• Sodium: 300mg
• Carbohydrates: 72g
• Sugar: 53g
• Fat: 24g
• Saturated Fat: 14g
• Fiber: 1g
• Cholesterol: 105mg

---

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if necessary.

Why is my lemon cake dense?

Overmixing the batter or overbaking can make the cake dense. Mix only until the ingredients are incorporated.

Can I make this cake ahead of time?

Yes. Bake the cake layers a day ahead, wrap them tightly, and refrigerate. Frost and assemble before serving.

Can I freeze Lemon Velvet Cake?

Yes. Freeze the unfrosted cake layers for up to 3 months. Wrap them tightly and thaw completely before frosting.

Does this cake need to be refrigerated?

Yes. Since the frosting contains cream cheese, store the finished cake in the refrigerator.

Can I use a 9×13-inch pan?

Yes. The cake can be baked as a sheet cake, but the baking time will need to be adjusted.

Can I add lemon curd?

Absolutely. Lemon curd between the layers makes the cake even more intensely lemony.

How can I make the lemon flavor stronger?

Use fresh zest, lemon juice, and lemon extract together. The zest adds especially concentrated lemon flavor.

---

Conclusion

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is everything a lemon dessert should be—moist, tender, creamy, tangy, and bursting with fresh citrus flavor.

The soft lemon cake and rich cream cheese frosting make an irresistible combination that’s perfect for holidays, birthdays, celebrations, or simply treating your family to something special. 🍋🍰💛

Print