Easy Lemon Velvet Cake
This Easy Lemon Velvet Cake. Is an irresistible combination of tangy lemon. And rich, velvety cake. Layers of soft, lemon-infused cake. Are filled with homemade lemon curd. And whipped cream. All topped with a smooth lemon buttercream frosting. The vibrant citrus flavors. And moist texture. Make this the ultimate cake. For lemon lovers. Whether you’re serving it. For a special occasion. Or a weekend treat. This cake is guaranteed. To brighten anyone’s day!
15 Servings
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
To make this Lemon Velvet Cake gluten-free. Simply swap out the cake flour. For a reliable gluten-free flour blend. Such as Bob’s Red Mill Gluten-Free Baking Flour. Keep in mind. That gluten-free flours. Can sometimes alter the texture slightly. So adding ½ teaspoon of xanthan gum. To the dry ingredients. Can help maintain. That velvety softness. Everything else in this recipe. Is naturally gluten-free. Including the lemon curd. And buttercream. Making this a perfect option. For gluten-sensitive friends. And family!