Can I make this cake without buttermilk?

Absolutely! You can make a quick substitute by adding 1½ tablespoons of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. The acidity is important for activating the baking soda and creating that tender crumb, so don't skip this ingredient.

Why did my cake sink in the middle?

This usually happens when the cake is underbaked or the oven door was opened too early in the baking process. Make sure your oven is properly preheated and resist the urge to peek until at least 20 minutes into baking. Also, check that your leavening agents aren't expired.

Can I turn this into cupcakes instead?

Definitely! This recipe makes about 24 cupcakes. Fill lined cupcake tins about 2/3 full and bake at 325°F for 18-22 minutes. The lower temperature helps prevent doming and creates that flat top that's perfect for frosting.

My frosting is too runny. How can I fix it?

If your cream cheese or butter was too warm, the frosting might become runny. Pop it in the refrigerator for 15-20 minutes, then beat again. If it's still too soft, gradually add more powdered sugar, about ¼ cup at a time, until you reach the desired consistency.

Lemon Velvet Cake Recipe

Name: Lemon Velvet Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cake flour; 1 ½ teaspoons baking powder; 1 teaspoon salt; ½ teaspoon baking soda; 1 ½ cups sugar; ⅔ cup vegetable oil; ⅓ cup shortening (or softened butter); 1 Tablespoon lemon zest; 2 teaspoons lemon extract; 1 teaspoon vanilla; 3 large eggs; 1 ½ cups buttermilk; 8 ounces cream cheese (room temperature); 4 ounces unsalted butter (room temperature, one stick); 2 ¾ cups powdered sugar; 2 Tablespoons lemon juice; Zest from one lemon (about 1 Tablespoon); 1 teaspoon clear vanilla

This luxurious Lemon Velvet Cake is a citrus lover’s dream come true! With its tender, moist crumb and tangy cream cheese frosting, this cake delivers the perfect balance of sweet and tart flavors. The bright lemon infusion makes it refreshing yet indulgent – ideal for special occasions or whenever you need to brighten someone’s day with a slice of sunshine!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The combination of lemon zest, lemon extract, and vanilla creates a sophisticated flavor that’s bright without being overwhelming.
Incredible Texture: Thanks to the blend of oil and shortening, this cake has an amazingly tender, velvety crumb that practically melts in your mouth.
Show-Stopping Appearance: The creamy lemon frosting creates a beautiful cake that looks as impressive as it tastes – no professional decorating skills required!
Make-Ahead Friendly: This cake actually tastes even better the day after baking, making it perfect for planning ahead for gatherings.

Ingredients You’ll Need

Cake Flour: The lower protein content gives this cake its delicate, tender texture. If you don’t have cake flour, you can substitute all-purpose flour mixed with cornstarch.
Baking Powder and Baking Soda: These leaveners work together to give the cake its perfect rise and light texture.
Salt: Enhances all the flavors and balances the sweetness. Don’t skip it!
Sugar: Provides sweetness and moisture to the cake while helping create that tender crumb.
Vegetable Oil: Creates moisture in the cake that lasts for days.
Shortening/Butter: Adds richness and helps create that velvety texture the cake is named for. Either one works well, though butter will add more flavor.
Lemon Zest: The oils in the zest provide intense lemon flavor – be sure to only use the yellow part, not the bitter white pith.
Lemon Extract: Gives that concentrated lemon flavor throughout the cake. Don’t substitute with just juice, as the extract is more potent.
Vanilla Extract: Adds depth and complexity to the lemon flavor.
Eggs: Provide structure, richness, and help bind the cake together.
Buttermilk: The acidity tenderizes the cake crumb and reacts with the leaveners for the perfect rise.
Cream Cheese and Butter: The foundation of the velvety smooth frosting that adds tanginess to complement the lemon in the cake.
Powdered Sugar: Creates sweetness and structure in the frosting.
Lemon Juice: Adds that bright, fresh tang to the frosting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love this lemon cake but want to try something different? Here are some delicious ways to customize it:

Berry Bliss: Add fresh blueberries or raspberries between the cake layers for pops of color and fruity flavor.
Lemon-Lavender: Add 1-2 teaspoons of culinary lavender to the cake batter for a sophisticated floral note.
Lemon Curd Filling: Spread a layer of lemon curd between the cake layers for an extra tangy surprise.
Coconut Twist: Add 1/2 cup toasted coconut to the batter and press toasted coconut flakes onto the frosted sides of the cake.
Lemon-Thyme: Add 1 tablespoon of fresh thyme leaves to the batter for an elegant, herbal variation.

How to Make Lemon Velvet Cake

Step 1: Prepare Your Ingredients and Oven

Preheat your oven to 325°F. Prepare two 9-inch cake pans by lightly greasing and flouring them, or for easier removal, line the bottoms with parchment paper circles.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the cake flour, baking powder, salt, and baking soda. Sifting is important here – it aerates the flour and prevents lumps, giving you that velvety texture.

Step 3: Create the Flavor Base

In another large bowl or the bowl of your stand mixer, beat together the vegetable oil, shortening (or butter), sugar, vanilla extract, lemon extract, and lemon zest until light and well-incorporated. This mixture creates the foundation of flavor for your cake.

Step 4: Add the Eggs

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual addition helps create an emulsion that keeps your cake tender.

Step 5: Combine Wet and Dry Ingredients

Alternately add the flour mixture and buttermilk to your wet ingredients, beginning and ending with the flour. Mix at medium-low speed just until combined after each addition. The key here is not to overmix – stop as soon as the batter looks smooth to preserve that delicate texture.

Step 6: Bake the Cake

Divide the batter evenly between your prepared pans. Bake at 325°F for 28-30 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. The lower temperature helps the cakes rise evenly without doming.

Step 7: Cool Completely

Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting. Rushing this step can lead to melted frosting and cake layers that break.

Step 8: Make the Lemon Frosting

Beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until the frosting is smooth and creamy.

Step 9: Frost the Cake

Place one cake layer on your serving plate. Spread a generous layer of frosting on top, then position the second layer. Cover the top and sides with the remaining frosting, creating swirls and peaks for a beautiful presentation.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your eggs, buttermilk, butter, and cream cheese are all at room temperature before you begin. This ensures proper emulsion and a smoother batter.
Don’t Skimp on the Zest: The oils in lemon zest provide the most intense flavor – use a microplane for the finest zest that distributes evenly throughout the batter.
Measure Flour Correctly: For the most accurate measurement, spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag.
Check for Doneness Early: Start checking your cake about 5 minutes before the recommended baking time. Every oven is different, and you don’t want to overbake this delicate cake.
For Extra Lemon Punch: Brush the warm cake layers with a simple syrup made from equal parts lemon juice and sugar for even more intense lemon flavor and moisture.

How to Serve

This Lemon Velvet Cake is versatile enough to be served in multiple ways:

Special Occasions

Dress it up with fresh berries, edible flowers, or candied lemon slices for birthdays, showers, or dinner parties.

Everyday Indulgence

Serve slices with afternoon tea or coffee for a bright pick-me-up that feels special but isn’t overly fussy.

Perfect Pairings

Serve with fresh berries and a dollop of whipped cream
Pair with a scoop of vanilla ice cream for dessert
Enjoy with a cup of Earl Grey tea or a glass of champagne for celebrations

Make Ahead and Storage

Make Ahead

This cake actually improves with a day of rest! You can bake the layers up to 2 days in advance, wrap them well in plastic wrap, and store at room temperature. The frosting can be made a day ahead and refrigerated – just bring it to room temperature and give it a quick whip before using.

Storing Leftovers

Store frosted cake in an airtight container in the refrigerator for 4-5 days. Let slices come to room temperature for about 30 minutes before serving for the best flavor and texture.

Freezing

Unfrosted cake layers freeze beautifully for up to 2 months. Wrap them individually in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before frosting.

The fully frosted cake can also be frozen. Place it unwrapped in the freezer until solid, then wrap well in plastic wrap followed by foil. Thaw overnight in the refrigerator.

Reheating

This cake is best enjoyed at room temperature, so no reheating is necessary. Simply remove from the refrigerator and let stand for about 30 minutes before serving.

FAQs

Can I make this cake without buttermilk?

Absolutely! You can make a quick substitute by adding 1½ tablespoons of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. The acidity is important for activating the baking soda and creating that tender crumb, so don’t skip this ingredient.
Why did my cake sink in the middle?

This usually happens when the cake is underbaked or the oven door was opened too early in the baking process. Make sure your oven is properly preheated and resist the urge to peek until at least 20 minutes into baking. Also, check that your leavening agents aren’t expired.
Can I turn this into cupcakes instead?

Definitely! This recipe makes about 24 cupcakes. Fill lined cupcake tins about 2/3 full and bake at 325°F for 18-22 minutes. The lower temperature helps prevent doming and creates that flat top that’s perfect for frosting.
My frosting is too runny. How can I fix it?

If your cream cheese or butter was too warm, the frosting might become runny. Pop it in the refrigerator for 15-20 minutes, then beat again. If it’s still too soft, gradually add more powdered sugar, about ¼ cup at a time, until you reach the desired consistency.

Final Thoughts

This Lemon Velvet Cake is sunshine on a plate – the perfect balance of bright citrus flavor and indulgent creaminess. Whether you’re celebrating something special or simply treating yourself and loved ones to a homemade dessert, this cake delivers both impressive results and wonderfully simple preparation. The velvety texture and vibrant lemon flavor will have everyone asking for the recipe. Give it a try and watch it become your new go-to cake for any occasion!