1. Do I Have to Use Cream Cheese in Lemon Velvet Cake?

Cream cheese is key to achieving the “velvet” texture in this recipe. It adds richness and creates a fine, tender crumb. If needed, you can substitute sour cream or full-fat Greek yogurt in equal amounts, but note that the texture may be slightly less smooth and more dense.

2. Can I Make Lemon Velvet Cake Ahead of Time?

Yes, this lemon velvet cake is perfect for making ahead. You can: Bake the cake layers up to 2 days in advance and store them in the fridge (wrapped tightly). Freeze the layers for up to 3 months. Prepare the lemon curd and whipped cream a day ahead. Assemble and frost the cake up to a day before serving. Just keep it chilled and let it sit at room temperature for 30–45 minutes before slicing.

3. Can I Turn This Recipe into Cupcakes or a Sheet Cake?

Absolutely! This lemon velvet cake recipe makes about 8 cups of batter, which translates to: 24 standard cupcakes (bake for ~18–20 minutes) One 9x13-inch sheet cake (bake for ~35–38 minutes) Or even loaf cakes and bundt pans with slight baking time adjustments Just note: cupcakes may not dome much, but they’ll be incredibly soft and flavorful.

Lemon Velvet Cake – Best Moist Layer Cake Recipe

Name: Lemon Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz cream cheese (softened); 1 1/2 sticks unsalted butter (168g, softened); 2 cups sugar (400g); 4 large eggs (room temperature); 3 cups cake flour (342g); 2 teaspoons baking powder (8g); 1/2 teaspoon baking soda (3g); 1/2 teaspoon salt (3g); 3/4 cup milk (175g); 1/4 cup lemon juice (freshly squeezed); 1/4 cup vegetable oil (54g); 1 tablespoon lemon extract (10g); Zest of 2 lemons; 3 sticks unsalted butter (339g, for frosting); 2 teaspoons lemon extract (8g, for frosting); Zest of 1 lemon (for frosting); 7 1/2 cups powdered sugar (863g, for frosting); 1/4 cup milk (60g, for frosting); 1 cup heavy cream (240g, for whipped cream); 1/4 cup powdered sugar (29g, for whipped cream); 1 teaspoon vanilla extract (for whipped cream); 3/4 cup sugar (150g, for lemon curd); 1/4 cup cornstarch (30g, for lemon curd); 1 cup water (236g, for lemon curd); 2 large egg yolks (for lemon curd); 2 tablespoons butter (28g, for lemon curd); 1 tablespoon lemon zest (for lemon curd); 4 tablespoons lemon juice (for lemon curd)

Description

This Lemon Velvet Cake is ultra-moist, rich, and bursting with fresh lemon flavor. With a soft, velvety crumb thanks to cream cheese, it features luscious lemon curd and whipped cream layers, all frosted with bright lemon buttercream — a perfect dessert for any occasion.

Ingredients

Scale

8 oz cream cheese (softened)
1 1/2 sticks unsalted butter (168g, softened)
2 cups sugar (400g)
4 large eggs (room temperature)
3 cups cake flour (342g)
2 teaspoons baking powder (8g)
1/2 teaspoon baking soda (3g)
1/2 teaspoon salt (3g)
3/4 cup milk (175g)
1/4 cup lemon juice (freshly squeezed)
1/4 cup vegetable oil (54g)
1 tablespoon lemon extract (10g)
Zest of 2 lemons
3 sticks unsalted butter (339g, for frosting)
2 teaspoons lemon extract (8g, for frosting)
Zest of 1 lemon (for frosting)
7 1/2 cups powdered sugar (863g, for frosting)
1/4 cup milk (60g, for frosting)
1 cup heavy cream (240g, for whipped cream)
1/4 cup powdered sugar (29g, for whipped cream)
1 teaspoon vanilla extract (for whipped cream)
3/4 cup sugar (150g, for lemon curd)
1/4 cup cornstarch (30g, for lemon curd)
1 cup water (236g, for lemon curd)
2 large egg yolks (for lemon curd)
2 tablespoons butter (28g, for lemon curd)
1 tablespoon lemon zest (for lemon curd)
4 tablespoons lemon juice (for lemon curd)

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Instructions

Preheat oven to 325°F (163°C). Grease and line three 8-inch round cake pans with parchment paper.
Whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix milk, lemon juice, lemon extract, lemon zest, and oil.
Cream butter and cream cheese in a stand mixer until smooth. Gradually add sugar and beat for 2–3 minutes.
Add eggs one at a time, mixing well after each addition.
With mixer on low speed, alternately add the dry ingredients and milk mixture, beginning and ending with the dry. Mix just until combined.
Divide batter between prepared pans and bake for 28–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
To make lemon curd: Combine sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened. Temper egg yolks with hot mixture and return to the pan. Cook until thick, then stir in butter, lemon juice, and zest. Cool and refrigerate.
To make whipped cream: Beat cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Do not overbeat.
To make frosting: Beat butter until smooth. Add lemon extract and zest. Gradually mix in powdered sugar and milk until fluffy and spreadable.
Assemble cake: Place first layer on a cake board, pipe a buttercream dam, and fill with lemon curd and whipped cream. Repeat for next layers. Crumb coat, chill, then frost the entire cake and decorate.

Notes

Ensure all ingredients are at room temperature for better mixing and texture.
Use fresh lemon juice and zest for best flavor.
Cake layers can be baked ahead and frozen for up to 3 months.
Adjust buttercream consistency with milk or powdered sugar as needed.
Allow the cake to sit at room temperature for 30–45 minutes before serving for optimal texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 48g
Sodium: 180mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 64g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg