Lemon Velvet Cake Recipe: A Delightfully Moist Treat!

Lemon Velvet Cake Recipe A Delightfully Moist Treat!
5 from 1 vote
Lemon Velvet Cake Recipe
This silky lemon cake is incredibly simple to make. Because it is made with oil rather of butter, there is no need to wait for the ingredients to reach room temperature. The finished texture is light and airy, with a juicy crumb. It pairs perfectly with lemon buttercream or lemon cream cheese icing.

Hey, it’s Anne Carter from Beyond the Bayou Blog, and I couldn’t wait to share this special recipe with you: Lemon Velvet Cake recipe. This is a lusciously moist dessert infused with fresh lemon zest and extract, topped with tangy cream cheese frosting for a delightful citrusy treat.

Last month, my nephew Austin asked me to bake a lemon cake for his friend’s birthday since he was busy preparing other snacks like Korean Corn Dogs and Crockpot Meatballs. He wanted to make his friend’s birthday extra special. So, I whipped up the lemon cake recipe, and let me tell you, it was a hit! Everyone loved the tangy yet sweet flavor of the cake, and the creamy cream cheese frosting was the perfect finishing touch. Austin’s friend was over the moon with the delicious surprise, and it truly made his birthday celebration one to remember.

So, stay tuned as I walk you through the steps of making this recipe. Don’t forget to come back and share your reviews—I’ll be eagerly waiting to hear from you. Happy cooking, and enjoy every delicious bite!

Why I Love This Recipe?

1. Soft and Moist Magic: First off, let’s talk texture. This cake? It’s like biting into a cloud of softness. Seriously, it’s so soft and moist, that you’ll wonder if it’s secretly made of magic.

2. Cream Cheese Goodness: Now, here’s the secret ingredient that takes this cake to the next level: cream cheese. Yep, you heard it right. That creamy goodness adds a richness and texture that’s out of this world. Plus, it gives the cake this fine, delicate crumb that’s just irresistible.

3. Lemonception: But wait, there’s more! We didn’t stop at just lemon cake. Oh no, we took it up a notch by filling it with zesty lemon curd and fluffy whipped cream. Talk about a flavor explosion in every bite!

4. Buttercream Bliss: And let’s not forget about the frosting. We whipped up a batch of homemade lemon buttercream that’ll make your taste buds sing. It’s sweet, tangy, and oh-so-creamy — the perfect finishing touch to this lemony masterpiece.

5. Versatile Vibes: Now, here’s the best part: this cake is a chameleon. It’s not just reserved for birthdays or weddings (although it would totally steal the show at those events). Nope, this cake is versatile. It’s perfect for any occasion — from baby showers to Tuesday night dessert cravings. Trust us, it’s always the right time for some Lemon Velvet Cake goodness.

What Makes This Lemon Cake So Moist?

  • Buttermilk: First up, we’ve got buttermilk. This magical liquid breaks down the gluten in cake flour and teams up with acidic ingredients to create a cake that’s light, fluffy, and oh-so-tender. Don’t have buttermilk on hand? No sweat! You can whip up your own buttermilk substitute in a jiffy.
  • Cake Flour: Next, we’re talking cake flour. This stuff has less gluten compared to all-purpose flour, giving our cake that ultra-tender crumb you won’t be able to resist. Oh, and here’s a pro tip: don’t try swapping all-purpose flour with cornstarch unless you’re aiming for cornbread vibes. If you’re in the UK, keep an eye out for Shipton Mills soft cake and pastry flour or any flour with a protein content of 9% or less.
  • Reverse Mixing Method: Ever heard of the reverse creaming method? It’s our secret weapon for creating that velvet-like crumb in our cakes. This technique involves coating the dry ingredients with butter before adding the liquids, which helps “shorten” those gluten strands and gives our cake that melt-in-your-mouth texture.
  • Oil: Last but not least, we’ve got oil. In butter cakes, oil plays a crucial role in keeping things moist and flavorful. See, when a cake chills out in the fridge, the butter can get a bit stiff, leading to a dry cake situation. That’s why we always recommend letting your cakes come to room temperature before indulging for the best flavor experience.

Overview: How To Make Lemon Velvet Cake?

overview hoe to make lemon velvet cake recipe

Get ready to whip up a deliciously moist Lemon Velvet Cake that’ll have everyone begging for seconds! With just a few simple ingredients and easy-to-follow steps, you’ll be on your way to dessert heaven in no time.

To kick things off, preheat your oven to 350°F and grease up two trusty 9-inch cake pans. Don’t forget this step, or your cake might end up sticking! Next up, let’s mix our dry ingredients. Grab a medium-sized bowl and whisk together some all-purpose flour, salt, and baking powder until everything is smooth and clump-free.

In a larger bowl, it’s time to get mixing! Beat together vegetable oil, eggs, and sugar until they’re nice and fluffy. This is where all the magic happens!

Now, it’s time to add in the good stuff. Pour in your buttermilk (or soured milk if you’re in a pinch), lemon extract, vanilla extract, and a splash of lemon juice. Give it all a good whisk until everything is perfectly combined.

Once your wet ingredients are looking good, gently fold in the dry ingredients until everything is just mixed. Be careful not to overmix, or your cake might end up a tad tough. Now, pour that luscious batter into your prepared cake pans and pop them in the oven for around 30 to 35 minutes. Keep an eye on them and take them out when the tops spring back lightly to the touch.

Once they’re done baking, let them cool in the pans for about 10 minutes before flipping them onto a wire rack to cool completely. And there you have it! A mouthwatering Lemon Velvet Cake that’s sure to steal the show at any dessert table. Enjoy!

Try More Lemon Recipe!

Lemon Velvet Cake Recipe A Delightfully Moist Treat!

Lemon Velvet Cake Recipe

This silky lemon cake is incredibly simple to make. Because it is made with oil rather of butter, there is no need to wait for the ingredients to reach room temperature. The finished texture is light and airy, with a juicy crumb. It pairs perfectly with lemon buttercream or lemon cream cheese icing.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 346kcal
Author: Anne Carter
Servings: 12


  • Wilton Bake-Even Cake Strips
  • Wilton 9-Inch Round Cake Pans, Set of 2


  • cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • cups granulated sugar
  • cups vegetable oil
  • 3 large eggs
  • 1 cup buttermilk 
  • 1 tsp lemon extract
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract


  • Preheat oven to 350°F and grease two 9-inch cake pans.
  • In a medium bowl, whisk together flour, salt, and baking powder until smooth.
  • In a large bowl, beat together oil, eggs, and sugar until fluffy.
  • Add buttermilk, lemon extract, vanilla, and lemon juice, and mix well.
  • Gently stir the dry ingredients into the wet ingredients until just combined.
  • Spoon cake batter into prepared pans.
  • Bake for 30-35 minutes or until the top of the cake springs back when lightly touched.
  • Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.


Calories: 346kcal | Carbohydrates: 57g | Protein: 4g | Fat: 32g | Saturated Fat: 21g | Cholesterol: 95mg | Sodium: 189mg | Potassium: 97mg | Fiber: 1g | Sugar: 45g | Vitamin A: 920IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 0.4mg
Keyword best lemon velvet cake recipe, easy lemon velvet cake recipe, homemade lemon velvet cake recipe, lemon velvet cake recipe, moist lemon velvet cake recipe

What to Serve with Lemon Velvet Cake Recipe?

What to serve this with lemon velvet cake recipe

Possible Variations and Substitutions!

  1. Butter Be Gone: If you don’t have unsalted butter, don’t sweat it! Just grab salted butter and skip adding extra salt to the recipe. It’s all about finding that sweet balance, like doing yoga for your baking.
  2. Oil Swap: Out of vegetable oil? No problemo! Any oil that doesn’t have a strong taste will work fine. They’re like undercover agents, blending right in without a trace.
  3. Buttermilk Blues: No buttermilk in the fridge? No worries! Just mix regular milk with a tablespoon of vinegar or lemon juice. Wait for it to get all curdled up, like a grumpy morning, and it’ll work its magic.
  4. Egg-citing Alternatives: If eggs aren’t your thing, try out some applesauce or mashed bananas instead. It might sound a bit out there, but remember when rock ‘n’ roll was new? Sometimes the unexpected brings the best results!
  5. Flour Power: If you’re running low on all-purpose flour, let cake flour swoop in to save the day. Just toss in an extra 2 tablespoons per cup for that light, airy crumb you’re after.
  6. Sweetener Switch: Powdered sugar vanished into thin air? No biggie! Just blitz up some granulated sugar until it’s as fine as sand from the beach. Voila! You’re good to go.
  7. Lemon Lament: Can’t find any lemon extract? No need to pout! Double up on the zest from your lemon, or squeeze out some fresh lemon juice. Your cake will still sing that delightful lemony tune.
  8. Color Creativity: Fresh out of yellow food coloring? No sweat! Your cake will taste just as heavenly in its natural color. Remember, it’s what’s on the inside that counts, right?

Storing and Managing Leftovers!

  1. Fridge Time: If you’re not planning to dig into your cake right away, the fridge is your best buddy. Pop that cake in there, and it’ll thank you for the cool treatment. The fridge keeps the frosting nice and firm while ensuring the cake stays moist. It’s like a mini spa vacation for your dessert — chilling out and relaxing until it’s showtime!
  2. Freezer Friendly: Looking for a long-term commitment with your cake? Freeze it! But hey, just like bundling up for winter, your cake needs some cozy wrapping too. Start by snugly wrapping it up in plastic wrap, then give it a warm winter coat of foil. When the time comes for a sweet reunion, let your cake thaw out in the fridge overnight. Remember, this cake doesn’t like to rush things — slow and steady wins the flavor race!

Frequently Asked Questions (FAQs)

Q: How do I keep the cake tender?

A: Do not overbake the cake. Velvet cakes tend to dry out rapidly if they are baked for too long. To achieve the most tender, fluffy cake, remove it as soon as it bounces back when lightly touched with a finger. If you prefer the toothpick test, pull it out when a crumb or two appears on the toothpick. The cake will continue to cook after you remove it from the oven.

Q: Can I use lemon juice instead of lemon extract?

A: Yes, you can substitute lemon juice for lemon extract. However, keep in mind that lemon extract provides a more concentrated flavor, so you may need to adjust the amount of juice used to achieve the desired taste.

Q: Can I make this recipe into cupcakes instead of a cake?

A: Absolutely! You can easily adapt this lemon velvet cake recipe to make cupcakes instead. Simply divide the batter evenly among lined muffin tins and bake at the same temperature for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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