Name: Lemon Velvet Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened (226g, full fat); 1 1/2 sticks unsalted butter, softened (168g); 2 cups sugar (400g); 4 large eggs, room temperature; 3 cups cake flour (342g); 2 teaspoons baking powder (8g); 1/2 teaspoon baking soda (3g); 1/2 teaspoon salt (3g); 3/4 cup milk (175g); 1/4 cup lemon juice (approximate from one small lemon); 1/4 cup vegetable oil (canola oil) (54g); 1 Tablespoon lemon extract (10g); Zest of two lemons; 3/4 cup sugar (150g); 1/4 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; 1 cup heavy cream (240g); 1/4 cup powdered sugar (29g); 1 teaspoon vanilla extract (4g); 3 sticks unsalted butter, softened (339g); 2 teaspoons lemon extract (8g, adjust to taste); Zest of 1 lemon (optional); 7 1/2 cups powdered sugar (863g); 1/4 cup milk or more to reach consistency (60g); Yellow coloring gel (optional; used Americolor Lemon Yellow)

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Introduction

The Lemon Velvet Cake is a luscious, tangy dessert perfect for those who love bright citrus flavors with a smooth, creamy texture. This cake layers moist lemon-infused sponge with rich lemon curd, whipped cream, and a velvety lemon buttercream frosting for a truly delightful treat.

A round cake with one visible layer of smooth, light yellow cream spread thickly on top, surrounded by a border of white cream rosettes evenly placed around the edge. A woman's hand is holding a silver spoon spreading the yellow cream smoothly in the center of the cake, which sits on a white plate over a white marbled surface. The yellow cream has a shiny, slightly glossy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened (226g)
1 1/2 sticks unsalted butter, softened (168g)
2 cups sugar (400g)
4 large eggs, room temperature
3 cups cake flour (342g)
2 teaspoons baking powder (8g)
1/2 teaspoon baking soda (3g)
1/2 teaspoon salt (3g)
3/4 cup milk (175g)
1/4 cup lemon juice (about one small lemon)
1/4 cup vegetable oil (54g, canola oil recommended)
1 tablespoon lemon extract (10g)
Zest of two lemons
3/4 cup sugar (150g) for lemon curd
1/4 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
1 cup heavy cream (240g)
1/4 cup powdered sugar (29g)
1 teaspoon vanilla extract (4g)
3 sticks unsalted butter, softened (339g) for buttercream
2 teaspoons lemon extract for buttercream (8g)
Zest of 1 lemon (optional, for buttercream)
7 1/2 cups powdered sugar (863g)
1/4 cup milk or more as needed (60g)
Yellow coloring gel (optional)

Instructions

Step 1: Preheat your oven to 325°F. Grease and flour three 8-inch cake pans, lining the bottoms with parchment paper circles for easy removal.
Step 2: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
Step 3: In another bowl, combine the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. It may look thick and clumpy; this is due to the lemon curdling the milk, so don’t worry.
Step 4: Using a mixer, beat the softened butter and cream cheese on medium speed until smooth and creamy.
Step 5: Gradually add 2 cups sugar to the butter mixture and beat for 2–3 minutes until light and fluffy.
Step 6: Add eggs one at a time, mixing well after each addition until the yolk color disappears.
Step 7: On low speed, alternate adding the flour mixture and milk mixture to the batter, beginning and ending with flour. Do three additions of flour and two additions of liquid, mixing just until combined.
Step 8: Divide the batter evenly among the prepared pans and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 9: Let the cakes cool in the pans on a wire rack for 5–10 minutes before turning them out to cool completely.
Step 10: For the lemon curd, whisk together sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until thickened and boiling, about 3–4 minutes. Boil and stir for 1 more minute, then remove from heat.
Step 11: Spoon about 1/2 cup of hot mixture into a small bowl with egg yolks, stirring quickly to combine. Pour this back into the saucepan and cook over medium heat, stirring, until curd thickens and turns lemon yellow (1–2 minutes).
Step 12: Remove from heat, stir in butter, lemon juice, and lemon zest. Press plastic wrap onto the surface and refrigerate once cooled to prevent a skin.
Step 13: To make the whipped cream, chill your mixing bowl and beaters for 10 minutes. Beat the heavy cream, powdered sugar, and vanilla on low speed, gradually increasing to medium-high, until soft peaks form. Avoid overbeating.
Step 14: For the lemon buttercream, beat softened butter until smooth. Add lemon extract and zest, then half the powdered sugar and half the milk, mixing until combined. Add the remaining sugar and milk gradually. Optionally, add yellow coloring gel for color.
Step 15: Mix the buttercream on medium speed for 3–5 minutes, scraping the bowl as needed. Reduce to low speed for 1–2 minutes to remove air pockets.
Step 16: To assemble, place the first cake layer on a serving plate. Pipe a dam of buttercream around the edge. Fill with lemon curd, then a layer of whipped cream. Repeat for the second layer, then top with the third cake layer.
Step 17: Fill any gaps between layers with buttercream, crumb coat the cake with a thin frosting layer, and chill for 15 minutes to firm (optional).
Step 18: Frost the sides and top of the cake with the remaining buttercream. Decorate as desired, piping rosettes and adding a thin layer of lemon curd on top if you like.
Step 19: Chill the cake until a couple of hours before serving for best texture and flavor.

Tips & Variations

Use room temperature eggs to ensure a smooth batter or warm them gently in warm water for 5 minutes if you’re short on time.
For a denser crumb, substitute 1 cup of cake flour with all-purpose flour.
If you prefer a less tangy cake, reduce the lemon juice slightly in the milk mixture and lemon curd.
Try using lemon zest and extract sparingly, as their potency can vary, especially in lemon extract.
The lemon curd can be made ahead and refrigerated up to a week; just press plastic wrap to prevent skin formation.
If your buttercream feels too thin, add more powdered sugar; if too thick, add milk 1 teaspoon at a time until desired consistency.
To make cupcakes, use the same batter but slightly reduce baking time; they will not dome much.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. Bring to room temperature about 30 minutes before serving for best flavor and texture. The lemon curd and buttercream can be stored separately in airtight containers refrigerated for up to one week. The buttercream also freezes well for up to 3 months; thaw and remix before using.

How to Serve

A slice of three-layer yellow cake sits on a white plate with a white marbled texture beneath. The cake has two layers of soft, pale yellow sponge separated by thin layers of white cream. The outer icing is a smooth, light yellow buttercream covering the cake, with a decorative swirl of the same yellow frosting at the back edge. A small amount of glossy yellow filling slightly oozes out from the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers and make the lemon curd and buttercream ahead of time. Cake layers can be wrapped and frozen for up to 2 weeks. Lemon curd can be refrigerated up to a week. Assemble the cake the day before serving for best results.

What if I don’t have cake flour?

You can substitute cake flour by measuring the same amount of all-purpose flour, removing 2 tablespoons per cup, and replacing with 2 tablespoons cornstarch. Sift well to combine for a lighter texture.