Easy Lemon Velvet Cake – This Easy Lemon Velvet Cake Recipe. Is the ultimate combination of cream cheese. With butter, lemon curd. And zesty lemon flavor. With layers of soft, lemon-infused cake. And a rich lemon buttercream. It’s the perfect dessert. For a special occasion. Or a summer gathering. The lemon curd filling. Adds a bright citrusy pop. Making every bite. A tangy delight!
The first time I made this cake. My husband and child. Couldn’t stop raving. About how the fresh lemon flavor. Perfectly balanced the richness of the buttercream. We were hosting a small family gathering. And it became the talk of the evening! My husband said. It reminded him of summers growing up. And it has now become. A regular request for birthdays. And celebrations. It’s safe to say. That this lemon velvet cake. Is now a family favorite.
What makes this Easy Lemon Velvet Cake truly unique?
What makes this cake truly unique? Is the combination of flavors. And textures. The cream cheese in the cake batter. Gives it a velvety, moist texture. That sets it apart. From other lemon cakes. The homemade lemon curd. Adds a burst of citrus flavor. That cuts through the sweetness of the buttercream. Giving a perfect balance. The layers of whipped cream. Offer a light and airy texture. Making each slice indulgent. Yet refreshing. It’s the ultimate lemon lover’s dream!
What You Need To Make This Easy Lemon Velvet Cake Recipe?
Cake Flour: Cake flour ensures a tender crumb. Perfect for this delicate cake. If you don’t have cake flour. You can make your own. By substituting a small amount of flour. With cornstarch (for every cup of all-purpose flour. Remove 2 tablespoons of flour. And replace with 2 tablespoons cornstarch).
Lemon Extract & Zest: These ingredients bring out. The natural lemon flavor. In the cake. And frosting. Fresh lemon zest. Adds an additional layer of fragrance.
Cream Cheese: Softened full-fat cream cheese. Adds richness to the cake. Making it incredibly moist.
Lemon Curd: This homemade curd is fresh and tangy. And much better. Than store-bought alternatives. Giving the cake its signature punch of lemon flavor.
Steps To Make Easy Lemon Velvet Cake:
Step 1: Prepare Cake:
Preheat your oven to 325°F. And grease three 8-inch cake pans. Line the bottoms. With parchment paper. Whisk together the cake flour. With baking powder, baking soda, and salt. In one bowl. In a separate bowl. Mix milk, oil, lemon juice, lemon extract, and zest—don’t worry. If the milk looks curdled. Cream the butter. And cream cheese. In a mixer. Until smooth. Add sugar. And beat for 2-3 minutes. Incorporate the eggs one by one. Alternate between the flour mixture. And the milk mixture. Starting and ending. With the flour. Pour batter into the pans. And bake for 28-30 minutes. Let the cakes cool. For 10 minutes. Before turning them out. Onto a wire rack.
Step 2: Make Lemon Curd:
In a saucepan. Combine sugar, cornstarch, and water. Over medium heat. Stirring constantly until thick. Temper the egg yolks. By stirring them. Into the mixture. Cook for another minute. Remove from heat. Stir in butter. Lemon zest, and juice. Let cool completely. In the fridge.
Step 3: Make Whipped Cream:
Beat chilled cream, powdered sugar, and vanilla. Until soft peaks form. Chill until ready to use.
Step 4: Make the Lemon Buttercream:
Beat softened butter. Until smooth. Add lemon extract and zest. And half of the powdered sugar. Followed by half the milk. Beat in the remaining powdered sugar. And milk. Until the frosting is light. And fluffy.
Step 5: Assemble the Cake:
Place the first cake layer. On your plate. And pipe a buttercream border. Around the edge. Fill the center. With lemon curd. And whipped cream. Repeat with the second layer. Top with the final layer. Apply a crumb coat. Chill for 15 minutes. Then frost the entire cake. With lemon buttercream. Pipe rosettes around the top edge. And finish with a lemon curd drizzle.
Tip:
When making the lemon curd. Don’t rush the cooking process. Stirring continuously. And cooking on medium heat. Will prevent the curd from burning. Or curdling. The curd should be silky smooth. And as soon as it thickens. To coat the back of your spoon. It’s ready to go. After cooking. Press a piece of plastic wrap directly. Onto the surface of the curd. To prevent a skin. From forming while it cools. This little tip. Will keep your lemon curd perfectly spreadable. Making every bite of your cake. Filled with tangy goodness!
Frequently Asked Questions:
Can I use store-bought lemon curd?
Yes, you can! Homemade lemon curd. Gives a fresher taste. But store-bought is a quicker option.
How long will this cake last?
The cake stays fresh. For 2-3 days. If stored in the refrigerator. Make sure to cover it well. To keep it moist.
Can I freeze the cake layers?
Yes. You can freeze the cake layers before assembling. Wrap them in plastic wrap. And store for up to 2 months.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Easy Lemon Velvet Cake
Ingredients
- 8 oz softened full-fat cream cheese 226g – one 8 oz package
- 1 ½ sticks unsalted butter softened (168g)
- 2 cups granulated sugar 400g
- 4 large eggs at room temperature (If in a rush, place eggs in a bowl of warm water for 5 minutes)
- 3 cups cake flour 342g – see notes for substitution
- 2 teaspoons baking powder 8g
- ½ teaspoon baking soda 3g
- ½ teaspoon salt 3g
- ¾ cup milk 175g
- ¼ cup lemon juice – roughly the amount in one small lemon
- ¼ cup vegetable oil 54g – canola oil works well here
- 1 tablespoon lemon extract 10g
- Zest of two lemons
Lemon Curd Filling:
- ¾ cup sugar 150g
- ¼ cup cornstarch 30g
- 1 cup water 236g
- 2 large egg yolks lightly beaten
- 2 tablespoons butter 28g
- 1 tablespoon freshly grated lemon zest
- 4 tablespoons fresh lemon juice
Whipped Cream:
- 1 cup heavy whipping cream 240g
- ¼ cup powdered sugar 29g
- 1 teaspoon vanilla extract 4g
Lemon Buttercream:
- 3 sticks unsalted butter softened (33g)
- 2 teaspoons lemon extract 8g – adjust to your preference (make sure it still has a strong lemon scent)
- Zest of 1 lemon optional
- 7 ½ cups powdered sugar 863g
- ¼ cup milk 60g or more, depending on desired consistency
- Yellow food coloring gel optional – we used a small amount of Americolor Lemon Yellow for a pop of color
Instructions
For Lemon Velvet Cake:
- Preheat your oven to 325°F. Grease and flour. Three 8-inch cake pans. And line the bottoms. With parchment paper circles.
- In a medium bowl. Whisk together the cake flour. With baking powder, baking soda, and salt. For 30 seconds. Then set aside.
- In another bowl. Combine the milk, and oil. Lemon juice, lemon extract, and lemon zest. Don’t worry. If it looks curdled—that’s the lemon juice. Turning the milk. Into buttermilk.
- In the bowl of your mixer. Beat the softened butter. And cream cheese. On medium speed. Until smooth.
- Gradually add the sugar. And beat for 2-3 minutes. Until light. And fluffy.
- Add the room-temperature eggs. One at a time. Mixing until each. Is fully incorporated.
- On low speed. Alternately add the flour mixture. And milk mixture. Beginning and ending with the flour. Be careful. Not to overmix—just until everything is combined.
- Divide the batter evenly. Between the prepared pans.
- Bake for 28-30 minutes. Or until a toothpick inserted. In the center comes out clean. Or with a few crumbs. Let the cakes cool. In the pans for 5-10 minutes. Before turning them out. Onto a wire rack. To cool completely.
For Lemon Curd:
- In a saucepan. Whisk together the sugar, cornstarch, and water. Over medium heat. Stir constantly. Until it thickens. And boils (about 3-4 minutes). Boil for another minute. Stirring continuously.
- In a small bowl. Whisk the egg yolks. And gradually mix in ½ cup of the hot mixture. Stirring constantly.
- Pour the yolk mixture. Back into the saucepan. And cook for 1-2 minutes. Until thickened. And bright yellow.
- Remove from heat. And stir in the butter. With lemon juice, and zest.
- Cover with plastic wrap. Pressed directly onto the surface. To prevent a skin from forming. Cool. And refrigerate until needed.
For the Whipped Cream:
- Chill your mixing bowl. And beaters in the freezer. For 10 minutes.
- Add the cold whipping cream. With powdered sugar, and vanilla. To the chilled bowl. And beat on low speed. Gradually increasing to medium-high.
- Beat until soft peaks form—be careful. Not to overwhip. Soft peaks should bend slightly. When the beater is lifted.
For Lemon Buttercream:
- Beat the softened butter. Until smooth. Mix in the lemon extract. And zest.
- Gradually add half the powdered sugar and milk. Mixing until combined.
- Add the remaining sugar. And milk. Until the desired consistency is reached. You can also add. A touch of yellow food coloring if you like.
- Beat for 3-5 minutes. Then reduce the speed. To very low. For a minute. Or two. To eliminate air bubbles.
Assembling the Cake:
- Place the first cake layer. On your cake plate. Or stand.
- Pipe a dam of buttercream. Around the edge of the cake. To hold the filling in place. Spread a layer of lemon curd. Followed by whipped cream.
- Repeat the second layer.
- Place the third cake layer on top. And fill any gaps. Between the layers with buttercream.
- Apply a thin crumb coat of buttercream. Around the cake. And chill for 15 minutes.
- Frost the cake. With the final coat of buttercream. And decorate with piped rosettes. Or designs. Spread a thin layer. Of lemon curd on top. For extra flavor. Chill the cake. Until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
