Go Back
The Ultimate Lemon Velvet Cake Recipe: Moist, Fluffy, and Easy

The Ultimate Lemon Velvet Cake

A moist, fluffy two-layer lemon cake made with buttermilk, fresh lemon zest, and lemon juice, finished with a smooth lemon cream-cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Lemon Velvet Cake
  • 2 1/2 cups (300 g) Cake flour
  • 2 cups (400 g) Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 cup (226 g) Unsalted butter, softened
  • 1/4 cup (60 ml) Neutral vegetable oil
  • 4 eggs Large eggs, room temperature
  • 2 yolks Large egg yolks, room temperature
  • 1 tablespoon Finely grated lemon zest
  • 1/4 cup (60 ml) Fresh lemon juice
  • 1 cup (240 ml) Buttermilk, room temperature
  • 1 teaspoon Vanilla extract
Lemon Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (about 480 g) Powdered sugar, sifted
  • 1-2 tablespoons Fresh lemon juice
  • 1 tablespoon Finely grated lemon zest
  • 1 teaspoon Vanilla extract
  • 1 pinch Fine salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter, oil, and granulated sugar for 3–5 minutes, until very light and fluffy.
  4. Add the eggs and egg yolks one at a time, mixing well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract.
  5. Add the dry mixture in three additions, alternating with the buttermilk in two additions. Mix only until smooth, scraping the bowl as needed.
  6. Divide the batter evenly between the prepared pans. Bake for 25–32 minutes, until the centers spring back lightly and a toothpick comes out with a few moist crumbs.
  7. Cool the cakes in their pans for 10–15 minutes, then turn them onto wire racks and cool completely.
  8. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the lemon juice, zest, vanilla, and salt.
  9. Level the cake layers if needed, fill and frost the cake, and refrigerate it briefly if the frosting becomes soft.

Notes

Use room-temperature dairy and eggs for a fine crumb. Zest lemons before squeezing them and use fresh juice. Do not overmix after adding flour, and begin checking the cake a few minutes before the end of the bake time.