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Lemon Velvet Cake Recipe: How to Make Lemon Velvet Cake

Written by MasterClass

Last updated: Aug 24, 2022 • 3 min read

Lemon velvet cake is an airy yet decadent dessert. This showstopping dessert is bound to impress, bolstered by a rich, lemony frosting in between the layers of moist cake, plus lemon whipped cream. Read ahead to learn how to make lemon velvet cake.

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What Is Lemon Velvet Cake?

Lemon velvet cake is a rich bundt, sheet, or layer cake made with buttermilk, lemon juice, and lemon zest. This fluffy cake often gets paired with lemon cream cheese frosting, like red velvet cake. The other similarity between these “velvet” cakes is the buttermilk in the cake batter, which gives them their moist yet airy crumb. (The acidic buttermilk interacts with leavening agents like baking soda to cause the cake to rise.) Add more lemon flavor with lemon curd or lemon-flavored whipped cream.

4 Tips for Making Lemon Velvet Cake

Instead of pure lemon extract, use fresh lemon juice and zest in the cake batter for a fresh lemon flavor. Here’s what else to keep in mind when baking a lemon velvet cake:

  1. 1. Spoon and level the flour. For a light, airy cake, spoon the cake flour into the measuring cup and level off the top, rather than scooping it directly into the flour. This technique will keep you from using too much flour, which leads to a denser cake.
  2. 2. Avoid overbaking. If overbaked, the natural height and airiness of this cake diminish greatly. If anything, try to pull the cake out a few minutes early since there will be some residual cooking in the hot pan even after removing it from the oven.
  3. 3. Make a lemon cake soak. Mix equal parts water and granulated sugar to make a simple syrup, then add lemon juice. Using a pastry brush, soak each cake layer with the lemon and sugar syrup before filling, layering, and frosting the cake. Try pastry chef Joanne Chang’s lemon simple syrup recipe.
  4. 4. Experiment with garnishes. Candied lemon peels are a superb addition to this cake. Other exciting options are store-bought lemon candies, raspberries, strawberries, blueberries, or mini lemon macarons.

Layered Lemon Velvet Cake Recipe

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makes

1 2-layer 8-inch cake

prep time

35 min

total time

1 hr 10 min

cook time

35 min

Ingredients

For the cake layers:

For the frosting:

For the garnish and assembly:

Note: The total time does not include 1 hour of inactive time.

Make the cake layers:

  1. 1

    Preheat the oven to 350 degrees Fahrenheit.

  2. 2

    Grease 2 8-inch pans with nonstick cooking spray. Line the bottom of each cake pan with a parchment paper circle.

  3. 3

    In a large bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and salt.

  4. 4

    In a separate mixing bowl, combine the buttermilk, lemon juice, and vegetable oil.

  5. 5

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes.

  6. 6

    Add the large egg to the butter mixture, followed by the egg yolks.

  7. 7

    With the mixer on medium speed, beat the butter, sugar, and eggs until they become light and fluffy, about 10 minutes.

  8. 8

    Add the vanilla extract to the butter, sugar, and egg mixture.

  9. 9

    With the mixer on low speed, alternate adding the dry ingredients (the flour mixture) and the buttermilk mixture to the beaten butter, sugar, eggs, and vanilla.

  10. 10

    Pour the cake batter evenly into the prepared pans.

  11. 11

    Bake the cake layers just until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes.

  12. 12

    Carefully remove the baked cake layers from the pans and transfer them to a wire rack to cool completely, about 1 hour.

Make the frosting:

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar until fully incorporated.

  2. 2

    Add the lemon juice and vanilla extract, and continue to beat until fully incorporated.

  3. 3

    With the mixer running, slowly add the whole milk.

  4. 4

    Beat the buttercream until it becomes light and fluffy, about 5–7 minutes.

Assemble the cake:

  1. 1

    Place one cake layer on a plate or cake stand.

  2. 2

    Spread an even layer of buttercream on top of the cake layer.

  3. 3

    Put the second cake layer on top of the first one.

  4. 4

    Scoop the remaining buttercream on top of the second cake layer.

  5. 5

    With an offset spatula or butter knife, spread the buttercream on top of the cake, over the edges, and around the sides.

  6. 6

    Smooth out the buttercream.

  7. 7

    With an offset spatula, spread an even layer of lemon curd on top of the cake, leaving a 1-inch border of frosting.

  8. 8

    Pipe whipped cream around the edges of the cake, encasing the lemon curd.

  9. 9

    Scatter candied lemon peels atop the cake and serve.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Joanne Chang, Dominique Ansel, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.