Lemon Velvet Cake with Cream Cheese Frosting

Yellow cake with lemon cream cheese frosting on a white plate with a fork.

Lemon Velvet Cake with Cream Cheese Frosting

Course: Dessert

Cuisine: American

Keyword: lemon velvet cake

Difficulty Level: Beginner

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 665kcal

Author: Kara @I Scream for Buttercream

The best lemon velvet cake that's a perfect balance of tangy lemon flavor and a velvety, moist texture topped with luscious cream cheese frosting.

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US Customary - Metric

Ingredients

For the cake:

⅔ cup unsalted butter, room temperature (about 1 ⅓ sticks of butter)
1 ⅔ cup granulated sugar
½ cup vegetable oil
½ teaspoon vanilla
1 ½ cups buttermilk (see notes for substitutions)
1 tablespoon lemon zest
2 teaspoons lemon extract
1-2 drops concentrated yellow gel food coloring
3 large eggs, near room temperature
2 ⅔ cups all-purpose flour (measured correctly; spooned into the measuring cup)
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda

For the lemon cream cheese frosting:

1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter, room temperature
½ teaspoon lemon extract
1 teaspoon lemon zest
pinch of salt
5 cups powdered sugar
1-2 teaspoons lemon juice (if needed to reach desired consistency)
1-2 drops concentrated yellow gel food coloring

Instructions

For the cake:

Preheat the oven to 325 degrees Fahrenheit.
Grease and flour two 8" round (2-inch deep) cake pans very well.
In a medium-sized bowl, add the oil, vanilla, buttermilk, lemon zest, lemon extract and 1-2 drops concentrated gel yellow food coloring and whisk well. Set aside.
In another medium-sized bowl, add the flour, salt, baking powder and baking soda and whisk well. Set aside.
In a large mixing bowl, add the butter and sugar, then mix on medium-high to high for about 4 minutes until light and fluffy.
Add the eggs one at a time, mixing on medium speed only for about 20 seconds after each egg is added.
Alternately add in the dry and liquid ingredients being careful only to mix until just combined after each addition.
(Start with ⅓ of the dry mixture, mix only on medium and just until combined. Add ½ the liquid mixture, mix until just combined, then another third of the dry mixture and mix only until combined. Add the last ½ of the liquid mixture, mix, then add the last third of the dry mixture and mix just until combined.)
Be careful not to mix too long or at a higher speed. Only mix until everything is well incorporated. Mixing too long will make the cake come out dense, rubbery or it may fall. If the batter needs more yellow food coloring, add in a bit more, but try not to mix the batter too long after adding it.
Pour the batter into the prepared pans and bake in a preheated oven at 325 degrees F for about 40-45 minutes on the middle rack. A toothpick inserted into the center of each layer should come with either a few moist crumbs on it or clean. Note that the cake layers will bake up with flat tops.
Remove the baked cake layers and let them cool on wire racks, still inside the pans for about 15 minutes, then remove the cake layers from the pans and let them cool completely on the racks before adding the frosting. Be careful removing the cake layers from the pans as these cake layers are very delicate and tender.

For the frosting:

In a large bowl, add the room temperature cream cheese and butter and mix with an electric mixer on medium-high speed until smooth.
Add the lemon extract, lemon zest, salt and mix again.
Add ½ the confectioner's sugar, mix well on medium-high speed, then add the second half and mix again on medium-high until smooth.
Check the consistency. If it's too thick, add in a teaspoon of lemon juice, mix again and check the consistency.
Add a drop or two of yellow gel food coloring if desired and mix again for a couple minutes until light and fluffy.
See the notes section for best ways to store this, serve it and for more questions.

Notes

How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.

How to serve: Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20 minutes before serving.
You can also pop a slice in the microwave to warm up a bit, but be careful as the cream cheese buttercream can melt quickly.

For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes etc.

Nutritional values are an estimate.

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Nutrition