Lemon Velvet Cake Recipe

If there is one lemon velvet cake I get asked about more than any other at cake consultations, it is this one. The reverse creaming method gives it that ultra-soft, velvety crumb, and I use three layers of real lemon flavor: fresh juice, zest, and a pinch of citric acid, so it actually tastes like lemon rather than just smelling like it. Paired with silky homemade lemon curd and tangy cream cheese frosting, this is the cake that makes people ask for seconds before they finish their first slice.

Lemon Cake Ingredients

This lemon cake recipe relies on a few key ingredients combined with the reverse creaming method to make a lemon cake with a moist, velvety cake crumb with silky smooth lemon curd and tart lemon cream cheese frosting on the outside to balance it all out.

• Buttermilk - tenderizes the crumb and creates a fluffy texture. If you're out of buttermilk, you can make a buttermilk substitute.
• Cake flour - provides a soft, delicate crumb due to low protein.
• Lemon juice - adds acidity and light lemon flavor; substitute with fresh over bottled when possible
• Lemon zest - delivers a strong natural lemon flavor without extra liquid.
• Citric acid - enhances tartness and boosts lemon flavor; optional and can be omitted
• Butter - adds richness and flavor.
• Oil - keeps the cake moist even when chilled; substitute with any neutral oil
• Eggs - provide structure, stability, and richness; no substitute recommended
• Cream cheese - adds tangy flavor to the frosting; substitute with mascarpone for a milder taste

What Makes This Cake So Moist?

This lemon cake recipe, much like my vanilla cake and white velvet buttermilk cake recipes, has some key ingredients for maximum moistness and melt-in-your-mouth velvet texture. 

• Buttermilk - breaks down the gluten in cake flour and reacts with acidic ingredients to create a very light and fluffy cake that is extremely tender! No buttermilk? No problem, you can make your own buttermilk substitute.
• Cake flour - cake flour has less gluten in it than AP flour, resulting in a very tender cake crumb.
• Reverse mixing method - The reverse creaming method is the process of coating your dry ingredients with butter before you add the liquids. This butter "shortens" the gluten strands and gives the cake its velvet crumb.
• Oil - Very important in butter cakes to keep your cakes from drying out. When a cake is cold, the butter in the cake get's hard and can make the cake taste dry. Cakes should always be consumed at room temperature for the best results. 

This lemon cake recipe uses professional baking techniques to create a soft, bakery-quality crumb with bold lemon flavor. If you're new to layer cakes, this step-by-step guide will walk you through everything.

When I make this cake, I make my curd one day in advance so that it has time to cool down in the fridge. You can also bake your cakes in advance if you want, and then wrap them in plastic wrap and freeze them until you are ready to decorate.

Lemon Curd Step-By-Step

Once you make your own lemon curd, it's hard to ever go back to buying it. Nothing compares to that pure, bright, fresh lemon flavor. I prefer to make my lemon curd one day in advance and then have it ready to go the next day. I learned this recipe from the Culinary Institute of America and I have scaled it so it makes exactly the right amount of lemon curd filling for this cake recipe.

1. First, combine the lemon juice, lemon zest, sugar, whole egg, and egg yolks in a heatproof bowl and whisk until smooth.

2. Next, place the bowl over a pot of simmering water and cook the mixture while whisking constantly to prevent curdling.

3. Continue cooking until the mixture thickens and reaches 170-175°F.

4. Remove the curd from the heat and immediately whisk in the cold butter and salt until fully incorporated and smooth.

5. If desired, strain the curd through a fine mesh sieve to remove zest and ensure a silky texture.

6. Place some plastic wrap over the curd so that it's touching the surface, and then refrigerate it until you need it. It will thicken as it cools.

PRO TIP: Whisking constantly prevents the eggs from curdling and promotes even thickening.

Lemon Cake Step-By-Step

Before starting this lemon cake recipe, make sure all of your ingredients are at room temperature so your batter mixes smoothly and does not curdle. I also weigh all my ingredients out with a kitchen scale. Liquids are weighed as well as dry ingredients.

1. Preheat your oven to 335°F (168°C) and prepare your cake pans with cake goop or parchment paper.

2. In one bowl, combine half of the buttermilk with the oil and set it aside.
   
   In another separate bowl, whisk together the remaining buttermilk, eggs, lemon juice, lemon zest, and lemon extract until combined. Set it aside.

3. Add the cake flour, sugar, salt, baking powder, and baking soda to the bowl of your stand mixer and mix briefly to combine.

4. Add the softened butter in small chunks to the dry ingredients while mixing on low speed until the mixture resembles coarse sand.

5. Add the buttermilk and oil mixture to the dry ingredients and mix on medium speed for two minutes.

6. Slowly add the egg mixture in three parts, mixing for about 10 seconds between each addition and scraping the bowl as needed.

7. Fill your cake pans about three-quarters full with batter and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a cooling rack.
   
   Once they are slightly warm, wrap them in plastic wrap and chill them in the refrigerator until firm and easy to handle.

Lemon Cream Cheese Frosting

This lemony cream cheese adds the perfect amount of tang and sweetness to accent the moist cake layers and tart lemon curd filling.

1. First, place the softened butter into a mixing bowl with the paddle attachment and cream it until smooth and fluffy.

2. Next, add the softened cream cheese and mix on low speed until fully combined and smooth.

3. Gradually add the powdered sugar, mixing on low speed until incorporated before adding more.

4. Finally, add the extract and salt, and mix just until everything is smooth and combined.

Lemon Cake Assembly

This lemon cake is literally bursting at the seams with so much lemon flavor! I love this cake so much! The cake is so so soft and fluffy but combined with the lemon curd and the lemon cream cheese frosting, this cake is far and above the best lemon cake ever.

1. First, trim the tops of your cake layers so they are level and even.

2. Place the first cake layer onto a cake board or serving plate.

3. Pipe a ring of buttercream around the edge of the cake to create a dam. This prevents the curd from oozing out of the sides of the cake.

4. Fill the center with a layer of lemon curd and spread it evenly.

5. Place the second cake layer on top and repeat the process.

6. Add the final cake layer and apply a thin crumb coat of frosting over the entire cake.

7. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
8. Apply the final layer of frosting and smooth the sides and top with a bench scraper or spatula.

9. Optional: Add a few swirls of frosting on top and drizzle leftover lemon curd or add some lemon slices for decoration.

Lemon Cake FAQs