As I held a slice of my grandmother’s Lemon Velvet Cake, I could almost hear her laughter filling the kitchen, mingling with the bright aroma of fresh lemons. This delightful cake, with its tender, airy texture, is a tribute to the joyful moments we’ve shared over the years. It’s adorned with a tangy lemon cream cheese frosting that brings just the right zing to every bite, making it perfect for those special spring celebrations. Whether it’s Easter brunch or a cozy Mother’s Day gathering, this beloved family recipe not only promises to impress your guests but also whisks you away to those cherished memories. Plus, it’s easy to whip up and can be made a day ahead, bringing a touch of sunshine to your table with minimal fuss. Are you ready to bring a little zest into your baking?
Why is Lemon Velvet Cake So Irresistible?
Exquisite Taste: A perfect blend of sweetness and tang, this Lemon Velvet Cake is like a sunshine-filled slice of happiness. Light and Airy: Its feather-light texture contrasts beautifully with the creamy lemon frosting, creating a delightful mouthfeel. Versatile Delight: Whether for Easter brunch or an afternoon tea, it fits any occasion, much like my Moist Classic Carrot Cake. Easy to Make: With simple steps and common ingredients, even novice bakers can create this masterpiece! It’s a recipe you’ll want to keep on hand for spring celebrations and beyond!
Lemon Velvet Cake Ingredients
• Dive into the tangy world of Lemon Velvet Cake with these essential ingredients.
For the Cake
- All-purpose flour – Provides structure; substitute with gluten-free flour for a gluten-free option.
- Cake flour – Adds tenderness; can be replaced with extra all-purpose flour, but the cake may be less soft.
- Baking soda & baking powder – Ensure the cake rises; don’t substitute or omit for best results.
- Salt – Enhances flavor; sea salt can be used as a substitute.
- Granulated sugar – Adds sweetness and moisture; brown sugar can be swapped for a richer taste.
- Vegetable oil – Contributes moistness; can be replaced with melted coconut oil or butter.
- Butter-flavored shortening – For extra fluffiness; substitute with unsalted butter, though it may alter texture.
- Large eggs – Bind ingredients and provide structure; flax eggs can be used for a vegan option.
- Vanilla extract – Acts as a flavor enhancer; opt for pure vanilla for optimal results.
- Lemon extract – Intensifies lemon flavor; can be omitted, but this will slightly dull the cake’s zestiness.
- Lemon zest – Infuses freshness and citrus aroma; always use fresh lemons for peak flavor.
- Buttermilk – Adds moisture and tang; substitute with milk plus a bit of vinegar or yogurt.
- White vinegar – Reacts with baking soda for leavening; can use lemon juice as an alternative.
- Hot lemon water – Enhances depth; mix half lemon juice with water for prep.
- Lemon juice – Brightens flavor; fresh juice is recommended for the best outcome.
- Yellow food coloring – Optional for aesthetic; can be left out for a more natural appearance.
For the Frosting
- Cream cheese – Forms the base of the frosting, providing rich creaminess.
- Unsalted butter – Brings richness to the frosting; salted butter can be used for a different finish.
- Powdered sugar – Sweetens the frosting; adjust the quantity to fit your preference for sweetness.
- Lemon juice (for frosting) – Increases creaminess; optional depending on your taste.
- Food coloring (for frosting) – Optional for visual appeal; omit for a simpler look.
Step‑by‑Step Instructions for Lemon Velvet Cake
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C) and ready two 9-inch round cake pans by greasing and flouring them to ensure easy removal after baking. Set aside the prepared pans, as you’ll soon be creating a beautiful Lemon Velvet Cake that will fill your home with a delightful scent.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until fully combined. This step not only ensures an even blend but also incorporates air, giving your Lemon Velvet Cake the necessary lift, which is key to its light and airy texture.
Step 3: Cream Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and fresh lemon zest. Mix on medium speed until the mixture is light and fluffy, approximately 3-5 minutes. This process adds a lovely creaminess to your cake’s base that perfectly balances the refreshing lemon flavor.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing gently until just combined. Be careful not to overmix! The goal is to maintain the cake’s airy texture while ensuring everything is incorporated for a cohesive Lemon Velvet Cake batter.
Step 5: Add Vinegar and Lemon Water
Combine the white vinegar and hot lemon water in a small bowl, then stir this mixture into your batter. If you’re using yellow food coloring, now is the time to fold it in. This step adds depth to the cake and gives it a vibrant hue, making it visually stunning.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 25-30 minutes. The cakes are done when the centers jiggle slightly but appear set, and a toothpick inserted into the center should come out clean.
Step 7: Cool the Cakes
Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then gently turn the cakes out onto a wire rack to cool completely. It’s essential to let them cool thoroughly to prevent your frosting from melting when you build your Lemon Velvet Cake.
Step 8: Prepare the Frosting
For the frosting, beat together softened cream cheese and unsalted butter in a bowl until fluffy. Then, gradually add in the vanilla extract, lemon extract, lemon zest, and powdered sugar until you reach a smooth, spreadable consistency. This flavorful frosting will perfectly complement the tangy notes in your Lemon Velvet Cake.
Step 9: Frost the Cake
Once the cake layers are completely cool, generously frost the top of one layer with your lemon cream cheese frosting. Place the second layer on top and frost the top and sides of the cake as desired. Consider garnishing with fresh lemon slices for a beautiful presentation and an added citrus touch to your Lemon Velvet Cake.
How to Store and Freeze Lemon Velvet Cake
Fridge: Store the Lemon Velvet Cake in an airtight container for up to 3 days. This keeps it moist while preserving the tangy cream cheese frosting.
Freezer: Wrap slices of the cake in plastic wrap, then place them in an airtight freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: For a warm treat, you can microwave a slice for about 10-15 seconds. Just be careful not to overheat, as this can affect the cake’s texture and frosting.
Make-Ahead: You can bake the Lemon Velvet Cake a day in advance. Keep the layers wrapped separately in the fridge and frost just before serving for optimal freshness.
Lemon Velvet Cake Variations & Substitutions
Feel free to make this delightful Lemon Velvet Cake your own with these fun tweaks and substitutions!
- Cupcakes: Transform the batter into cupcakes by adjusting the baking time to about 20 minutes for bite-sized treats.
- Lemon Curd Layer: Add a layer of lemon curd between the cake layers for an extra zesty burst.
- Add Poppy Seeds: Mix in poppy seeds to the batter for a delightful crunch and visual appeal.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake everyone can enjoy.
- Richer Flavor: Use brown sugar instead of granulated sugar for a deeper, molasses-like sweetness.
- Coconut Twist: Swap in coconut oil for vegetable oil to impart a subtle tropical flavor in the cake.
- Fruity Variations: Try adding fresh raspberries or blueberries into the batter for a refreshing fruit contrast, echoing the beloved flavors of my Baby Lemon Impossible recipe.
- Lemonade-Inspired: Infuse the batter with a splash of lemon-flavored soda for a playful, bubbly texture that’ll surprise your taste buds!
Happy baking, and enjoy experimenting with these variations!
Expert Tips for Lemon Velvet Cake
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Use Fresh Ingredients: Always opt for fresh lemons for juice and zest; it significantly enhances the flavor of your Lemon Velvet Cake.
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Avoid Overmixing: Combine wet and dry ingredients gently to keep your cake light and airy. Overmixing can lead to a dense texture.
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Check for Doneness: Before the time is up, gently shake the pan; the center should be slightly jiggly but set. This ensures a perfect bake.
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Cool Completely: Let the cakes cool fully on a wire rack before frosting. This prevents melting and keeps your cream cheese frosting intact.
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Frost at Room Temperature: Make sure your cream cheese frosting is at room temperature for easier spreading and a smoother finish.
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Experiment with Flavors: Don’t hesitate to add poppy seeds or lemon curd for a twist in your Lemon Velvet Cake. It adds a delightful variation!
Make Ahead Options
These Lemon Velvet Cake preparations are perfect for busy home cooks looking to save time! You can bake the cake layers up to 24 hours in advance. Once cooled completely, wrap each layer in plastic wrap and refrigerate to maintain freshness. The lemon cream cheese frosting can also be made ahead and stored in the refrigerator for up to 3 days. Just give it a quick whip to bring it back to the right consistency before frosting your cake. When you’re ready to serve, simply frost the layers and garnish with lemon slices for a stunning finish. By prepping ahead, you’ll have a delightful dessert ready to impress with minimal last-minute effort!
What to Serve with Classic Lemon Velvet Cake
There’s nothing quite like the zesty delight of lemon cake to brighten up any meal; let’s create a delightful spread!
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Fresh Berries: Strawberries, raspberries, or blueberries bring a burst of color and flavor, perfectly balancing the cake’s rich creaminess.
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Whipped Cream: Light and airy, a dollop of fresh whipped cream enhances the lemon flavors while providing a luscious topping.
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Mint Salad: A refreshing mix of mint, lime, and lightly sweetened greens adds a vibrant crunch, perfectly complementing the cake’s sweetness. It’s a delightful way to add brightness to your plate!
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Citrus Iced Tea: A glass of tangy iced tea with hints of lemon and mint offers a refreshing drink that keeps the citrus theme alive.
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Simple Vanilla Ice Cream: The classic pairing of creamy vanilla ice cream brings a silky finish that contrasts beautifully with the cake’s tangy lemon cream cheese frosting.
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Lemonade: Sparkling lemonade, with its bright citrus notes, echoes the cake’s flavor while providing a thirst-quenching beverage option.
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Almond Biscotti: Crunchy almond biscotti adds texture and a delightful nutty flavor, making for a complementary treat alongside your cake.
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Pistachio Muffins: The subtly sweet and nutty flavor of pistachio muffins offers a wonderful contrast, creating a delightful dessert trio with the cake.
Embrace the bright tastes and textures that perfectly accompany your classic lemon velvet cake!
Lemon Velvet Cake Recipe FAQs
What type of lemons are best for this recipe?
Absolutely! For the best flavor and zest, use fresh, ripe lemons without dark spots or blemishes. Look for firm lemons that feel heavy for their size, as they tend to be juicier.
How should I store leftover Lemon Velvet Cake?
For storing, place your Lemon Velvet Cake in an airtight container in the refrigerator, where it will keep for up to 3 days. This method preserves the cake’s moisture and the fluffy texture of the cream cheese frosting.
Can I freeze Lemon Velvet Cake, and if so, how?
Yes, you can freeze your Lemon Velvet Cake! Wrap each slice tightly in plastic wrap, then place them in an airtight freezer bag. This way, the cake can be frozen for up to 3 months. When you’re ready to enjoy, thaw by placing it in the refrigerator overnight.
What should I do if the cake is too dense?
If your cake turns out denser than expected, it’s likely due to overmixing the batter. To ensure a light texture next time, mix the dry and wet ingredients just until combined. Avoid vigorous stirring once you’ve added the buttermilk to keep air in the batter.
Is this cake safe for people with egg allergies?
You can make a vegan version of the Lemon Velvet Cake by replacing the large eggs with flax eggs. To make one flax egg, simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit until it thickens (about 5 minutes), and then use it as you would an egg in the recipe.
Can I make this cake ahead of time?
Very! You can bake the Lemon Velvet Cake a day in advance. Just keep the unfrosted layers wrapped in plastic wrap in the fridge. Frost the cake right before serving for maximum freshness and to maintain the creaminess of the frosting.
Lemon Velvet Cake: A Family Classic with Zesty Delight
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat together the granulated sugar, vegetable oil, butter-flavored shortening, eggs, vanilla extract, lemon extract, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing gently until just combined.
- Combine the white vinegar and hot lemon water, then stir this mixture into your batter.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for about 10 minutes and then turn them out onto a wire rack.
- For the frosting, beat softened cream cheese and unsalted butter until fluffy, then gradually add vanilla, lemon extract, lemon zest, and powdered sugar.
- Once the cake layers are cool, generously frost the top of one layer with frosting, then layer the second and frost the top and sides.
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