Lemon Velvet Cake with Lemon Cream Cheese Frosting

This Lemon Velvet Cake with Lemon Cream Cheese Frosting features buttermilk, lemon zest, and tangy cream cheese for the ultimate citrusy treat.

this Recipe

Okay, you know how there are those days when you need something cheery? Like, no amount of coffee or cozy blankets are cutting it? Well, this Lemon Velvet Cake was my answer to one of those days.
It was smack in the middle of January—gray skies, cold winds—and I just thought, “I need sunshine… even if it’s only on a plate.” So, I started experimenting (as one does when procrastinating work), and after a few flops and an almost lemon-flavored hockey puck, this Lemon Velvet Cake with Lemon Cream Cheese Frosting was born.
Now? It’s a family favorite. Every time I make it, it feels like I’m bottling up sunshine and sharing it around the table. My youngest even calls it “the happy cake.” And honestly? I think they’re onto something.

Why You’ll Love This Lemon Velvet Cake with Lemon Cream Cheese Frosting Recipe?

I’m not saying this cake is magic… but I’m also not not saying it’s magic.
Here’s why it’s special:

• It’s incredibly soft. We’re talking melt-in-your-mouth, cloud-level soft.
• That lemon flavor? Bright, but not slap-you-in-the-face tart. It’s balanced. Like a good playlist.
• The frosting is dangerously addictive. It’s creamy, slightly tangy from the cream cheese, and has that zing from fresh lemon zest that makes you want to lick the spatula (which, of course, I do).
• It looks fancy but it’s low-fuss. If you can stir and spread frosting, you’ve got this. Pinky promise.
• It’s perfect for every occasion. Easter? Yup. Mother’s Day? Absolutely. A random Wednesday when you’re craving something sweet? Say no more.

Ingredient Notes:

You know how people say, “It’s all in the details”? That’s true for this recipe too. Let’s break it down.

For the Cake:

• All-Purpose + Cake Flour: The dream team. All-purpose gives the cake structure, while cake flour keeps it tender and delicate.
• Granulated Sugar: Basic, but essential. Sweetens everything without overpowering the lemon.
• Vegetable Oil + Butter-Flavored Shortening: Keeps it super moist. I was skeptical about shortening at first, but it’s a game-changer here.
• Buttermilk: Don’t skip it! The tangy richness is a big part of the flavor.
• Lemon Zest, Lemon Extract, and Lemon Juice: Triple the lemon, triple the flavor. If you’re gonna do lemon, do lemon.
• Yellow Food Coloring: Totally optional, but it makes the cake look like it’s glowing. I’m a sucker for that sunshine vibe.

For the Frosting:

• Cream Cheese: Gotta be room temp, or you’ll end up with lumps (and no one loves lumpy frosting).
• Unsalted Butter: Also room temp! Makes the frosting smooth as silk.
• Powdered Sugar: Sweetens things up, obviously, but also helps get that fluffy texture.
• Lemon Zest + Juice + Extract: A lemon triple-threat, again! You’ll taste the difference.
• Food Coloring: Just a few drops for that soft, sunny hue.

How To Make Lemon Velvet Cake with Lemon Cream Cheese Frosting?

If baking ever stressed you out, don’t worry. We’re in this together. I’ll walk you through it, step by step.

Step 1: Get Everything Ready

Preheat the oven to 325°F (no rushing here!). Grease and flour two 9-inch pans. If you’re paranoid like me, line them with parchment too.

Step 2: Sift, Sift, Sift

Sift together the flours, baking soda, baking powder, and salt. Don’t skip the sifting! I used to skip it all the time, but it makes a huge difference in the cake’s texture.

Step 3: Mix the Sugars and Fats

Beat the sugar, oil, and shortening until creamy. I like to use my hand mixer here because it gives my arm a break. Add the eggs, one at a time. Then in go the extracts and zest. Take a deep breath—it already smells incredible.

Step 4: Combine Wet and Dry

Alternate adding the flour mixture and buttermilk to your wet ingredients. Go slow—no rushing! Finally, fold in your vinegar + hot lemon water mixture. Add food coloring if you’re going for that bright yellow pop.

Step 5: Bake!

Pour the batter evenly between the two pans. Tap them on the counter to pop any bubbles. Bake for 25-30 minutes. Check them at 25! My oven runs hot, so yours might need the full time. When a toothpick comes out with moist crumbs? Done.

Step 6: Cool Those Cakes

Cool in the pans for about 10-15 minutes, then flip onto a rack. They need to be completely cool before frosting, or you’ll have a melty mess on your hands (been there, done that).

The Frosting:

Cream together your room temp cream cheese and butter until it’s dreamy. Add your flavorings, then the powdered sugar. If it’s too thick, a splash of lemon juice fixes that right up. I always taste-test at this stage—strict quality control, right?

Chill it for a bit if it’s too soft. Then slather it all over those cakes like you’re painting a masterpiece. Add some extra zest on top for flair.

Storage Options:

• Fridge: Keeps for about 4 days in an airtight container. Let it come to room temp before serving for the best texture.
• Freezer: You can freeze the cake layers (unfrosted) for up to 3 months. The frosting? Better fresh, but you can freeze it too.

Variations and Substitutions:

• Try an Orange Twist: Swap the lemon zest/juice/extract for orange and make it an orange velvet cake!
• Dairy-Free: Sub a plant-based milk + lemon juice for the buttermilk. Vegan cream cheese and butter work for the frosting too.
• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tried King Arthur’s with success.

What to Serve with Lemon Velvet Cake with Lemon Cream Cheese Frosting?

• Fresh Berries: Raspberries, strawberries—anything red just pops against the yellow cake.
• Tea: Earl Grey or chamomile. Perfect for afternoon tea vibes.
• Bubbly: Sparkling lemonade or even prosecco if you’re feeling fancy.

Frequently Asked Questions:

Can I make cupcakes instead?
Absolutely! Fill cupcake liners 2/3 full and bake for about 18-20 minutes.

How do I keep the cake moist?
Don’t overbake. Seriously. Set a timer. And store it properly—air-tight is key.

Is the frosting super sweet?
Nope! The cream cheese keeps it balanced. But you can adjust the sugar to your liking.

I know you’ll love this Lemon Velvet Cake with Lemon Cream Cheese Frosting as much as my family does. It’s bright, happy, and just the thing for any occasion (or no occasion at all). Try it out and let me know what you think! Share your photos, tag me—let’s geek out over lemon cake together.

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5 from 3 votes

Lemon Velvet Cake with Lemon Cream Cheese Frosting

Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 58 minutes mins

Indulge, in an adventure with our Lemon Velvet Cake, where the refreshing tang of lemon perfectly complements the velvety richness. Every bite is a symphony of flavors as the essence of grated lemon zest intertwines with the creamy decadence of cream cheese all encased in a delicate crumb that's light and fluffy. This cake isn't just your dessert; it's a lively celebration, on your plate promising to captivate your taste buds and add a sunny glow to your table with its irresistible charm.

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12 Servings

Ingredients

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Cake:

• 1½ c all-purpose flour
• 1 c cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1¾ c granulated sugar
• ¾ c vegetable oil
• ¼ c butter-flavored shortening
• 2 eggs
• 1-2 tsp pure vanilla extract
• 1 tbsp pure lemon extract
• 1 heaping tsp lemon zest (from 1-2 lemons)
• 1 c buttermilk
• ½ tsp white distilled vinegar
• ⅓ c hot lemon water (hot water mixed with 2 tbsp fresh lemon juice)
• 4-6 drops yellow food coloring

Lemon Cream Cheese Frosting:

• 2 8 oz packages cream cheese, room temperature
• 8 tbsp unsalted butter room temperature
• 1½ tsp pure vanilla extract
• 1½ tsp pure lemon extract
• 1½ heaping tsp lemon zest (from 2 lemons)
• 4-5 c powdered sugar sifted
• 1-2 tsp lemon juice (if needed)
• 4-5 drops yellow food coloring

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Instructions

 

Cake Recipe:

1. Preheat the oven to 325°F (163°C) and grease/flour two 9-inch cake pans.
2. In a bowl sift together all-purpose flour, cake flour, baking soda, baking powder and salt. Set this mixture aside.
3. In a bowl whisk together sugar, oil and shortening until well combined.
4. Add the eggs one at a time, to the sugar mixture, followed by vanilla and lemon extracts along with lemon zest.
5. Gradually mix in the ingredients from step 2 and buttermilk into the sugar mixture.
6. Prepare a combination of vinegar and hot lemon water separately and fold it into the batter along with yellow food coloring.
7. Divide the batter evenly between the pans, tap them lightly to remove any trapped air bubbles and bake for 25 to 30 minutes or until a toothpick comes out with moist crumbs when inserted into the center of each cake layer.
8. Allow the cakes to cool in their pans for some time before transferring them onto a cooling rack to cool fully.

Frosting Recipe:

1. In another bowl beat cream cheese and butter together until smooth and creamy.
2. Incorporate vanilla extract, lemon extract and lemon zest into this mixture while continuing to beat it.
3. Gradually add sugar while beating until you achieve a creamy consistency for your frosting; adjust its thickness if needed by adding some lemon juice as required.
4. Mix in food coloring to give your frosting its desired color hue.
5. Chill the frosting briefly so it sets slightly but remains spreadable; stir it gently again before using it as this will help improve its consistency if needed.
6. Frost your cooled cakes with this frosting; optionally garnish them with additional lemon zest, for added visual appeal.

Notes

For a delightful twist on this Lemon Velvet Cake that caters to those avoiding gluten, you can easily transform this recipe into a gluten-free wonder. Swap out the all-purpose and cake flours for your favorite gluten-free flour blend - one that includes xanthan gum works best to mimic the structure that gluten typically provides. Remember to spoon and level the flour carefully, as gluten-free blends can be denser.

Audrey

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Bitty

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!

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