Lemon Velvet Layer Cake

Brighten your dessert table with this show-stopping Lemon Velvet Layer Cake, a citrus lover’s dream! This ultra-moist, tender cake is infused with the zesty freshness of lemon juice and lemon zest, creating a vibrant flavor that’s perfectly balanced by its tangy cream cheese frosting. Made with cake flour for a velvety crumb, the layers bake to golden perfection in just 25 minutes. The luscious frosting, whipped with powdered sugar, butter, and lemon juice, envelops the cake in a smooth, fluffy finish. Perfect for celebrations or as a weekend treat, this elegant lemon layer cake can be garnished with fresh lemon zest or slices for a truly eye-catching presentation. Whether you're seeking a spring-inspired dessert or simply crave a burst of citrusy goodness, this Lemon Velvet Layer Cake delivers in every slice!

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 10

Ingredients

• 3 cups cake flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoons pure vanilla extract
• 0.5 cups freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 cup buttermilk
• 8 ounces cream cheese, softened
• 0.5 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed lemon juice (for frosting)
• 1 teaspoons lemon zest (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.

Step 2

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until fully incorporated.

Step 5

Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 6

Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 8

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 9

While the cakes cool, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes.

Step 10

Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Increase the speed to medium and add the lemon juice and lemon zest. Beat until the frosting is smooth and fluffy.

Step 11

To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Top with the second cake layer and repeat. Add the third layer and frost the top and sides of the cake.

Step 12

Garnish with additional lemon zest or thin lemon slices, if desired.

Step 13

Chill the cake for 30 minutes before slicing to allow the frosting to set. Serve and enjoy!

Nutrition Facts

Serving size	(2470.8g)

Amount per serving	% Daily Value*
Calories	8637.9

Total Fat 398.7g	0%
Saturated Fat 241.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1796.9mg	0%
Sodium 4265.8mg	0%
Total Carbohydrate 1218.8g	0%
Dietary Fiber 13.1g	0%
Total Sugars 910.2g
Protein 87.8g	0%

Vitamin D 349.2IU	0%
Calcium 797.7mg	0%
Iron 10.0mg	0%
Potassium 1526.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 4.0%

Carbs: 55.3%