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Lemon Velvet Cake Recipe

★★★★★

4.4 from 99 reviews
  • Author: Hugo
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 12-16 slices (one 3-layer 8-inch cake) 1x

Description

This luscious Lemon Velvet Cake combines a moist, tender cake infused with fresh lemon flavors, with layers of silky lemon curd, light whipped cream, and smooth lemon buttercream frosting. The cake is perfectly balanced with creamy and tangy elements, topped with decorative rosettes, making it an elegant and refreshing dessert perfect for celebrations or any special occasion.

Ingredients

Scale

Lemon Velvet Cake

  • 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

Lemon Curd

  • 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

Whipped Cream

  • 1 cup heavy cream (240g)
  • 1/4 cup powdered sugar (29g)
  • 1 teaspoon vanilla extract (4g)

Lemon Buttercream

  • 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)

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans, and line the bottoms with parchment paper circles to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
  3. Combine Wet Lemon Ingredients: In a separate bowl, mix the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Note that the mix will look thick and clumpy as the lemon curdles the milk, resembling buttermilk. Set aside.
  4. Cream Butter and Cream Cheese: In a stand mixer bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy.
  5. Add Sugar: Gradually add 2 cups of sugar to the butter-cheese mixture and continue mixing at medium speed for 2 to 3 minutes until well combined and fluffy.
  6. Incorporate Eggs: Add eggs one at a time to the mixer, beating after each addition until the yolk color disappears and the mixture is uniform.
  7. Combine Flour and Wet Mixtures: On low speed, alternate adding the flour mixture and lemon milk mixture to the batter, starting and ending with the flour mixture (three additions of dry, two of wet). Increase speed slightly only to combine; do not overmix.
  8. Divide and Bake: Evenly distribute the batter into the prepared pans. Bake at 325°F for 28 to 30 minutes or until a toothpick inserted into the centers comes out clean or with a few moist crumbs. Cool in pans on wire racks for 5-10 minutes, then turn out onto racks to cool completely.
  9. Make Lemon Curd: In a medium saucepan over medium heat, combine sugar, cornstarch, and water. Stir constantly until thickened and boiling (about 3-4 minutes), then boil for an additional minute. Remove from heat.
  10. Temper Egg Yolks: Spoon about 1/2 cup of the hot sugar mixture into a small bowl with the beaten egg yolks, stirring quickly to combine. Pour this egg mixture back into the saucepan gradually while stirring.
  11. Cook Curd: Return to medium heat and cook, stirring continuously, for 1-2 minutes until thickened and lemon colored. Remove from heat, then stir in butter, lemon juice, and lemon zest. Press plastic wrap directly onto the surface and refrigerate to cool completely. Makes about 1 1/4 cups.
  12. Prepare Whipped Cream: Chill a mixing bowl and beaters/whisk in the freezer for 10 minutes. Pour in heavy cream, powdered sugar, and vanilla. Beat starting on low speed and gradually increase to medium-high until soft peaks form, about 1.5 minutes. Avoid over-beating.
  13. Make Lemon Buttercream: In a clean mixer bowl, beat butter until smooth. Add lemon extract and lemon zest. Mix in half of the powdered sugar and half of the milk at medium speed until combined. Add remaining powdered sugar and milk gradually, mixing 3-5 minutes until fluffy. Reduce speed to very low for 1-2 minutes to minimize air pockets. Add yellow coloring gel if desired. If too thin, add more powdered sugar; if too thick, add milk by teaspoons.
  14. Assemble the Cake: Place one cake layer on a serving plate. Pipe a dam of buttercream around the edge to contain filling. Spread a layer of lemon curd inside the dam, then top with whipped cream. Repeat for the second layer and top with third cake layer.
  15. Crumb Coat and Chill: Apply a thin crumb coat layer of buttercream on the entire cake and chill in the freezer for 15 minutes to firm.
  16. Final Frosting and Decoration: Frost the cake with the remaining buttercream, adding decorative ridges with a cake comb if desired. Pipe rosettes around the top edge using a 2D piping tip and fill the center with a thin layer of lemon curd. Chill the cake until serving, preferably within a couple hours of consumption.

Notes

  • If you don’t have cake flour, you can substitute by replacing 3 tablespoons of all-purpose flour with 3 tablespoons of cornstarch per cup of flour used, then sift together.
  • Eggs can be warmed in a bowl of very warm water for 5 minutes to bring them to room temperature faster.
  • The lemon curd recipe can be halved if desired, and it keeps refrigerated for up to one week.
  • This recipe can also be used for cupcakes, though they won’t dome much during baking.
  • Lemon buttercream can be frozen in an airtight container for up to 3 months; thaw at room temperature and whip before using.
  • Adjust lemon extract quantities according to the strength and freshness of your extract for optimal flavor.
  • Use a touch of yellow food coloring gel if a more vibrant lemon color is preferred in the frosting.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon velvet cake, lemon cake recipe, lemon curd cake, lemon buttercream, layered cake, citrus dessert

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