Lemon Velvet Layer Cake

A delicate and moist lemon-flavored cake with a velvety crumb, layered and frosted with tangy lemon cream cheese buttercream. This elegant dessert combines the bright zestiness of fresh lemon with a soft, tender texture that melts in your mouth.

Why You’ll Love This Recipe

This lemon velvet layer cake strikes the perfect balance between tart and sweet: the cake itself is tender and lightly tangy from both zest and extract, while the cream cheese frosting adds a rich, creamy contrast. It’s made from scratch with simple pantry ingredients—no complicated techniques required—yet yields a bakery-quality dessert ideal for birthdays, bridal showers, or any special occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• ⅔ cup unsalted butter, room temperature (about 1⅓ sticks)

• 1⅔ cups granulated sugar

• ½ cup vegetable oil

• ½ teaspoon vanilla extract

• 1½ cups buttermilk

• 1 tablespoon lemon zest

• 2 teaspoons lemon extract

• 1–2 drops concentrated yellow gel food coloring (optional)

• 3 large eggs, near room temperature

• 2⅔ cups all-purpose flour

• 1 teaspoon salt

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

For the lemon cream cheese frosting:

• 8 oz cream cheese, room temperature

• 1 cup unsalted butter, room temperature

• ½ teaspoon lemon extract

• 1 teaspoon lemon zest

• pinch of salt

• 5 cups powdered sugar

• 1–2 teaspoons lemon juice (as needed for consistency)

• 1–2 drops concentrated yellow gel food coloring (optional)

directions

For the cake:

1. Preheat the oven to 325°F. Grease and flour two 8″ round (2″ deep) cake pans.

2. In a medium bowl, whisk together oil, vanilla, buttermilk, lemon zest, lemon extract, and gel coloring; set aside.

3. In a second bowl, whisk flour, salt, baking powder, and baking soda; set aside.

4. In a large bowl, beat butter and sugar on medium-high for about 4 minutes, until light and fluffy.

5. Add eggs one at a time, mixing 20 seconds after each addition.

6. Alternately add dry mixture and liquid mixture—beginning and ending with the dry—mixing just until combined after each addition.

7. Divide batter between prepared pans. Bake on the middle rack for 40–45 minutes, until a skewer comes out clean.

8. Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely.

For the frosting:

1. In a large bowl, beat cream cheese and butter on medium-high until smooth.

2. Mix in lemon extract, lemon zest, and salt.

3. Gradually add powdered sugar in two additions, beating until smooth and fluffy.

4. If frosting is too thick, blend in lemon juice 1 teaspoon at a time until desired consistency is reached.

5. Once cakes are cooled, spread frosting between layers, then frost the top and sides. Smooth or pipe as desired.

Servings and timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

Variations

• Gluten-Free: Substitute a cup-for-cup gluten-free flour blend and add ¼ teaspoon xanthan gum if not included in the blend.

• Blueberry Lemon: Fold 1 cup fresh blueberries into the batter before baking.

• Bundt Cake: Bake in a well-greased bundt pan at the same temperature; check for doneness after 40 minutes.

• Coconut Lemon: Replace ½ cup flour with sweetened shredded coconut for a tropical twist.

• Mini Layer Cakes: Bake in three 6″ pans; reduce bake time to 30–35 minutes.

storage/reheating

Store the frosted cake in an airtight cake carrier or under a cake dome in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months; thaw in the refrigerator overnight. To serve, let refrigerated cake sit at room temperature for 20–30 minutes, or microwave a single slice for 10–15 seconds to soften the frosting slightly.

FAQs

What can I substitute for buttermilk?

You can make “soured milk” by adding 1 tablespoon lemon juice or white vinegar to a cup of milk; stir and let sit for 5 minutes before using.

Do I need food coloring?

No; the cake will still be lemon-yellow from the zest. The gel coloring is purely for a brighter hue.

Can I use lemon juice instead of lemon extract?

Lemon juice adds moisture but less concentrated flavor; the cake may be slightly less lemony if you omit the extract.

Why did my cake fall in the center?

Overmixing the batter or opening the oven door too early can cause collapse. Mix just until combined and avoid peeking during the first 30 minutes.

How do I keep the layers even?

Use two pans of the same depth, divide the batter evenly (weigh if possible), and level the batter with a spatula before baking.

Can I make this recipe ahead of time?

Yes—bake and freeze unfrosted layers up to 1 month in advance. Thaw, then assemble and frost on the day you plan to serve.

Is this recipe freezer-friendly?

Absolutely. Fully frosted cakes can be frozen for up to 2 months; let thaw in the fridge overnight.

Can I make cupcakes instead?

Yes. Line two 12-cup muffin tins, fill liners two-thirds full, and bake at 350°F for 20–25 minutes.

How do I zest lemons without the bitter pith?

Use a microplane zester and rotate the lemon gently, removing only the colored outer peel and avoiding the white pith.

What pan sizes work best?

Two 8″ round pans yield 2″-deep layers. You can also use three 6″ pans for a taller, three-layer cake (reduce bake time to about 30-35 minutes).

Conclusion

This lemon velvet layer cake delivers an impressively tender crumb and bright citrus flavor that makes any celebration feel special. Whether served at room temperature or slightly chilled, each slice offers a perfect harmony of tangy cake and luxuriously smooth cream cheese frosting. Enjoy crafting this show-stopping dessert for your next gathering!