Thank you so much for stopping by my kitchen today! I can’t tell you how excited I am to share this Lemon Velvet Cake recipe with you—it’s one of those cakes that stops the conversation mid-bite. Soft as a cloud, kissed with sunshiney lemon flavor, and finished with a velvety crumb that melts in your mouth, this cake has been a family favorite for decades.

If you love baking cakes that look like they belong in a bakery window and taste like pure happiness, you’re in the right place. And hey, if you haven’t already, subscribe to my email list so you never miss a recipe like this one. 🍋

Overview of Recipe Content

What is Lemon Velvet Cake?
Lemon Velvet Cake is a tender, moist cake infused with fresh lemon zest and juice, offering a perfect balance of sweetness and tang. The “velvet” in the name comes from the cake’s fine crumb—light, delicate, and ultra-soft thanks to the combination of cake flour and a touch of buttermilk.

Why you’ll love it:

Soft, buttery crumb that’s melt-in-your-mouth.
Bright, fresh lemon flavor (no artificial extracts here!).
Perfect for birthdays, baby showers, spring brunches, or just because.
Can be made ahead and frosted later.

What it tastes like:
Imagine a sunshine-filled afternoon in cake form—light, tangy, with just the right sweetness and a creamy frosting that complements without overpowering.

Seasonal relevance:
This cake shines in spring and summer, but lemon lovers will enjoy it year-round.

Ingredients:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup buttermilk, room temperature
¼ cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Lemon cream cheese frosting (see suggestions below)

Tools you’ll need:

Electric mixer (stand or hand)
Two 9-inch round cake pans
Mixing bowls
Microplane zester
Cooling racks

Substitutions & additions:

Buttermilk: Replace with milk + 1 tablespoon vinegar or lemon juice.
Gluten-free: Use a high-quality 1:1 GF baking flour.
Filling idea: Spread lemon curd between the layers for extra zing.

How to Make Lemon Velvet Cake

Prep your pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, lining bottoms with parchment for easy release.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the butter & sugar: In a large mixing bowl, beat butter and sugar together until pale and fluffy—about 3 minutes. The goal is to whip air into the butter for that velvet crumb.
Add eggs: Beat in eggs one at a time, scraping the bowl between additions.
Flavor boost: Mix in lemon zest, juice, and vanilla. Your kitchen will smell heavenly at this point.
Combine: Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry mix.
Bake: Divide batter evenly between pans and smooth tops. Bake 25–30 minutes, or until a toothpick comes out clean.
Cool: Let cakes rest in pans for 10 minutes before transferring to cooling racks.
Frost: Once completely cool, frost with lemon cream cheese frosting.

What to Serve with Lemon Velvet Cake

A pot of Earl Grey tea or sparkling lemonade.
Fresh berries tossed in a little sugar and mint.
A scoop of vanilla bean ice cream for extra indulgence.

Tips for Making It Perfect

Room temperature ingredients = smoother batter and better rise.
Don’t overmix after adding flour—this keeps the crumb tender.
Test for doneness early; lemon cakes can overbake quickly.

Storage Instructions

Store covered at room temperature for up to 2 days, or in the fridge for 5 days.
Freeze unfrosted cake layers for up to 2 months—wrap tightly in plastic.

General Information

Lemon cakes became particularly popular in the U.S. during the 1950s, when citrus was both fashionable and seen as a “light” alternative to richer chocolate desserts. This velvet version takes cues from the famous Red Velvet cake—soft crumb, subtle tang—but swaps cocoa for pure lemon brightness.

Frequently Asked Questions

1. Can I make this cake in a 9×13 pan?
Yes! Bake for 35–40 minutes, checking at the 30-minute mark.

2. Can I use bottled lemon juice?
Fresh is best for flavor and aroma—bottled can be too sharp.

3. Is lemon velvet cake the same as lemon sponge cake?
Not exactly—velvet cake has a finer, softer crumb.

4. Can I frost it with buttercream instead of cream cheese?
Absolutely! Lemon Swiss meringue buttercream is a dream here.

Conclusion

This Lemon Velvet Cake is the kind of dessert that makes memories—light, lemony, and impossibly soft. Whether you bake it for a celebration or a Tuesday afternoon, it’s bound to become a favorite.

If you loved this recipe, you might also enjoy my Strawberry Shortcake Cupcakes or Lemon Bars with Shortbread Crust.