Lemon Velvet Cake

This Lemon Velvet Cake is a citrus lover’s dream—light, moist, and full of bold lemon flavor. With the signature tang of buttermilk and the richness of oil and shortening, the texture is ultra-soft and velvety. Topped with a silky lemon cream cheese frosting, this vibrant dessert is perfect for spring celebrations, summer gatherings, or whenever you need a bright and refreshing treat.

Why You’ll Love This Recipe

This cake is the perfect balance of tart and sweet, thanks to the fresh lemon juice, zest, and extract in both the cake and frosting. The combination of all-purpose and cake flour gives it a tender crumb, while the buttermilk and vinegar add depth and softness. The cream cheese frosting adds a creamy, tangy layer that complements the citrus flavors beautifully. It’s a crowd-pleaser that looks as stunning as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1½ cups all-purpose flour

• 1 cup cake flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1¾ cups granulated sugar

• ¾ cup vegetable oil

• ¼ cup butter-flavored shortening

• 2 eggs

• 1–2 teaspoons pure vanilla extract

• 1 tablespoon pure lemon extract

• 1 heaping teaspoon lemon zest (from 1–2 lemons)

• 1 cup buttermilk

• ½ teaspoon white distilled vinegar

• ⅓ cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)

• 4–6 drops yellow food coloring

For the Lemon Cream Cheese Frosting:

• 2 (8 oz) packages cream cheese, room temperature

• 8 tablespoons unsalted butter, room temperature

• 1½ teaspoons pure vanilla extract

• 1½ teaspoons pure lemon extract

• 1½ heaping teaspoons lemon zest (from 2 lemons)

• 4–5 cups powdered sugar, sifted

• 1–2 teaspoons lemon juice (if needed to thin)

• 4–5 drops yellow food coloring (optional)

Directions

Make the Cake:

1. Preheat oven to 325°F. Grease and flour two 9-inch dark cake pans thoroughly and set aside.

2. In a large bowl, sift together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.

3. In another large bowl, mix sugar, vegetable oil, and butter-flavored shortening until combined.

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

5. Stir in vanilla extract, lemon extract, and lemon zest.

6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.

7. In a small bowl, mix vinegar and hot lemon water. Add to the batter and stir until incorporated.

8. Add yellow food coloring and mix until your desired shade is reached.

9. Divide batter evenly between the prepared pans. Tap pans to release air bubbles.

10. Bake for 25–30 minutes, checking at the 25-minute mark. The cake is done when moist crumbs cling to a toothpick inserted into the center.

11. Let the cakes cool in their pans until just warm, then transfer to a cooling rack to cool completely.

Make the Frosting:

12. In a large bowl, mix softened cream cheese and butter until smooth.

13. Add vanilla extract, lemon extract, and lemon zest. Mix well.

14. Gradually add powdered sugar and mix until the frosting is smooth and creamy.

15. Add lemon juice if needed to thin the consistency. Stir in food coloring if using.

16. Chill frosting in the fridge for 15–20 minutes to firm up slightly before frosting.

17. Once the cakes are cool, spread frosting evenly between the layers and over the top and sides.

18. Garnish with extra lemon zest if desired.

Servings and timing

This recipe makes 12 servings.
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes

Variations

• Lemon-Blueberry Cake: Fold fresh or frozen blueberries into the batter for a fruity twist.

• Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for added texture and a classic combo.

• Bundt Cake Version: Pour the batter into a greased bundt pan and adjust bake time to 45–50 minutes.

• Frosting-Free: Dust with powdered sugar and serve with a dollop of whipped cream for a lighter dessert.

• Gluten-Free: Substitute with a gluten-free flour blend made for baking.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Let slices sit at room temperature for 15–20 minutes before serving for best texture.
To freeze, wrap individual slices or the whole (unfrosted) cake in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and frost after thawing if needed.

FAQs

Can I use all all-purpose flour instead of cake flour?

You can, but the cake may be slightly less tender. Using a mix of both provides the best texture.

What does the vinegar do in the cake?

It reacts with the baking soda to help the cake rise and gives the crumb a softer texture.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance. Wrap them tightly and store at room temperature or in the fridge.

Does the food coloring affect the flavor?

No, it only enhances the appearance for a vibrant yellow color and is totally optional.

Can I make cupcakes with this recipe?

Yes, pour the batter into cupcake liners and bake at 325°F for 18–22 minutes.

How do I prevent overbaking?

Check the cake at 25 minutes and remove as soon as moist crumbs cling to a toothpick. The cake will finish cooking in the pan as it cools.

What can I substitute for buttermilk?

You can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a quick substitute.

Is the frosting sweet or tangy?

It’s a perfect balance of sweet and tangy, thanks to the lemon zest, juice, and cream cheese.

Can I use lemon juice instead of lemon extract?

Lemon juice adds freshness but not the same concentrated flavor. For best results, use both.

How can I make the frosting thicker?

Add more powdered sugar gradually until the desired consistency is reached.

Conclusion

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is bright, refreshing, and irresistibly soft. It’s the perfect cake for lemon lovers and special occasions alike. From the ultra-tender crumb to the creamy, zesty frosting, every layer brings a burst of citrus flavor that will leave everyone asking for seconds.

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