This Homemade Lemon Velvet Cake is a delightful citrusy treat that features a soft, moist cake with a creamy, tangy frosting and a delicate crumb topping. The combination of lemon juice, zest, and buttermilk gives the cake a light, airy texture, while the cream cheese frosting adds richness and flavor. Whether for a special occasion or a simple indulgence, this cake is sure to impress with its vibrant flavor and velvety crumb.
Why You’ll Love This Recipe
- Citrusy & refreshing – The lemon flavor shines through in both the cake and frosting, making each bite refreshing.
- Velvety texture – The use of buttermilk and the creamy frosting ensures a tender, soft cake.
- Easy to make – This cake comes together quickly, with simple ingredients and straightforward steps.
- Perfect for any occasion – Whether it’s a birthday, a celebration, or just a treat, this cake is perfect for any moment.
- Beautiful presentation – The crumb topping gives the cake a lovely textured finish, adding a beautiful touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Large eggs
- Buttermilk
- Lemon juice
- Lemon zest
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Turmeric (optional, for color)
For the Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Lemon juice
- Lemon zest
For the Crumb Topping:
- Cake crumbs (from trimmed cake edges)
- Butter, melted
- Sugar
Directions
Preheat Oven & Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper for easy removal.
Make the Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the lemon juice, lemon zest, and vanilla extract, and mix until smooth.
Combine Dry & Wet Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and turmeric (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing them.
Prepare the Frosting:
- Beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, then mix in the lemon juice and zest. Beat until fully combined and smooth.
Assemble the Cake:
- Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
Make the Crumb Topping:
- Take a small portion of the cake trimmings and crumble them into small pieces. Mix with melted butter and sugar, then sprinkle the crumb mixture over the top of the frosted cake for a delightful texture.
Serve:
- Slice the cake and enjoy this velvety, citrusy treat!
Servings and Timing
- Prep Time: 20 minutes
- Baking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 10 slices
- Calories: 420 kcal per slice
Variations
- Lemon-lime twist: Add a teaspoon of lime zest and juice to the frosting for a citrusy blend of lemon and lime.
- Blueberry topping: Add fresh blueberries on top of the frosting or mix them into the batter for a fruity twist.
- Vegan version: Replace the eggs with flax eggs, use non-dairy butter, and substitute dairy-free cream cheese and buttermilk.
- Add some texture: Incorporate finely chopped walnuts or almonds into the batter for a crunchy element.
Storage and Reheating
- Refrigeration: Store leftover cake in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze slices of the cake for up to 2 months. Wrap the cake slices in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.
- Reheating: Serve at room temperature for the best texture, or warm slightly in the microwave for a few seconds if preferred.
FAQs
Can I use a different citrus fruit for this cake?
Yes, you can replace the lemon with orange or lime for a slightly different flavor profile.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them wrapped tightly at room temperature for 1-2 days, or freeze for up to a month. Frost and assemble just before serving.
What if I don’t have cream cheese for the frosting?
You can substitute the cream cheese with mascarpone or buttercream for a different frosting texture and flavor.
How do I know when the cake is done?
Test with a toothpick inserted into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done.
Can I use a different type of cake pan?
Yes, you can use different sizes of cake pans. Just adjust the baking time as necessary, checking the doneness with a toothpick.
How can I make the frosting thicker?
If your frosting is too thin, gradually add more powdered sugar until it reaches your desired consistency.
How long should I cool the cake before frosting?
Let the cakes cool completely before frosting to prevent the frosting from melting.
Can I use store-bought frosting?
Yes, if you’re short on time, you can use store-bought cream cheese frosting, though homemade frosting gives the best flavor and texture.
Can I add a filling to the cake?
Yes, you can add a lemon curd filling between the layers for an extra burst of lemon flavor.
Conclusion
Homemade Lemon Velvet Cake is a light, refreshing treat with the perfect balance of citrusy flavor and creamy frosting. The moist cake, tangy frosting, and crumb topping come together to create a delightful dessert that’s sure to be a hit. Whether you’re serving it for a special occasion or as a sweet treat to enjoy at home, this cake is guaranteed to impress. Try it today and indulge in this luscious, velvety dessert!
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Homemade Lemon Velvet Cake
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A soft, moist lemon-flavored cake with a creamy frosting and delicate crumb topping for the perfect citrusy treat. Perfect for any occasion that calls for a fresh, zesty dessert!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp turmeric (for color, optional)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the Crumb Topping:
- 1/2 cup cake crumbs (from trimmed cake edges)
- 1 tbsp butter, melted
- 1 tbsp sugar
Instructions
Preheat Oven & Prepare Pans:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Make the Batter:
- In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add lemon juice, zest, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and turmeric (if using). Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Prepare the Frosting:
- Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in lemon juice and zest.
Assemble the Cake:
- Spread a layer of frosting between the cake layers and over the top.
Make the Crumb Topping:
- Crumble a small portion of the cake trimmings, mix with melted butter and sugar, then sprinkle over the frosted cake.
Serve:
- Slice and enjoy this citrusy, velvet-textured delight!
Notes
- If you prefer a more intense lemon flavor, feel free to add more lemon zest and juice to the frosting.
- The turmeric is optional but can help give the cake a richer golden color.
- For added texture, you can also include crushed almonds or coconut in the crumb topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Baking, Cake
- Method: Baking, Frosting
- Cuisine: American, Homemade
