Okay, let’s talk cake. Not just any cake, but *the* cake. The one that makes you close your eyes and just…sigh. My grandmother, bless her heart, used to call it “Sunshine Cake,” and frankly, that’s the perfect description. It’s bright, it’s cheerful, and it’s guaranteed to lift your spirits. If you’re a fan of lemon pound cake, just imagine that, but with a texture so incredibly soft and tender, it practically melts in your mouth. This Lemon Velvet Cake recipe is a true family treasure, and I’m so excited to finally share it with you!
What is a lemon Velvet Cake?
Think of it as a Lemon Cake, but elevated. It’s essentially a cake that prioritizes an incredibly tender and delicate crumb. That “velvet” texture comes from a few key techniques, but the most important is not overmixing the batter. The result is a light, airy cake that’s intensely flavored with fresh lemon juice and zest. It’s not quite as dense as a pound cake, and not as fluffy as a sponge cake – it’s somewhere wonderfully in between. The bright lemon flavor pairs beautifully with a simple, sweet glaze that just amplifies the citrusy goodness. It’s truly a slice of heaven.
Why you’ll love this recipe?
Where do I start? What I love about this Lemon Velvet Cake is how perfectly it balances flavor and texture. The lemon flavor is bright and zesty, without being overpowering, and the velvet crumb is simply delicious.
- Flavor:The vibrant lemon flavor is the star of the show, offering a delightful tanginess balanced by the citrus. Is it just lemon?
- Simplicity:Don’t let the “velvet” in the name fool you. Is it really easy to make a cake?
- Cost-What are the ingredients in your pantry? No fancy or hard-to-find ingredients are required.
- Versatility: It’s perfect for breakfast, brunch, dessert, or even just a late-night snack. My husband loves having a slice with his morning coffee, and my kids always ask for it after dinner.
I’ve made a lot of lemon cakes in my time, and this one always gets rave reviews. My Grandma’s famous blueberry buckle is right up there with it, and that’s saying something!
How do I make lemon Velvet Cake?
Quick Overview
How do I make Lemon Velvet Cake? How do you mix dry and wet ingredients? What gives a velvety cake its velvet texture? What’s the best way to make a LEMON GLAZE? What is the hardest part of waiting for it to cool so you can dig in?
Ingredients
For the Main Batter: What are some examples?
- 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
- 1 teaspoon baking powder: Make sure it’s fresh!
- 1/2 teaspoon baking soda: This helps with the rise and texture of the cake.
- 1/4 teaspoon salt: Enhances the sweetness and lemon flavor.
- 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *soft*, not melted.
- 1 3/4 cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake.
- 2 large eggs: Room temperature eggs incorporate better.
- 1 cup buttermilk: This is key for velvet texture! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice. How do you add white vinegar to milk? Let it sit for 5 minutes before using.
- 1/4 cup vegetable oil: Adds moisture.
- Lemon juice: Freshly squeezed is always best!
- 2 tablespoons lemon zest: Adds tons of lemon flavor.
- What is vanilla extract? A classic flavor enhancer.
For the Glaze:
- 2 cups powdered sugar: Sifted to avoid lumps.
- 1 cup lemon juice: Fresh is best. You can add more for a thinner glaze.
- 1 tablespoon milk: For extra creaminess and shine.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. I like to use baking spray with flour already in it – it’s a lifesaver! Make sure to get into all the corners of the pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to ensure that everything is evenly distributed. I always do this – it makes a difference in the final result.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. Beat the eggs one at a time, then stir in the buttermilk, oil, lemon juice, and lemon zest. Set aside. What is vanilla extract? Is it true that the mixture will come together?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? If you overmix the flour, the gluten will be a tough cake. A few streaks of flour are okay at this point.
Step 5: Pour into Pan
What is the best way to spread the batter evenly in a Baking Pan?
Step 6: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched. I always check it around the 30 minute mark to make sure it’s not getting too brown.
Step 7: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and salt. How do you make a smooth paste of milk and Once the cake is completely cool, drizzle the glaze over the top. I like to let the glaze set for about 30 minutes before slicing and serving.
Step 8: Slice & Serve
Slice and serve! Lemon Velvet Cake is great on its own, but it’s also great with a scoop of vanilla Ice Cream. Is whipped cream better than milk?
What should I serve it with?
Lemon Velvet Cake is incredibly versatile and can be served in so many ways!
For Breakfast:Enjoy a slice of bread with hot coffee or tea. What is the best way to start the day with lemon? I like to dust it with powdered sugar for a pretty presentation.
For Brunch:Serve it alongside other brunch favorites like quiche, fruit salad, and mimosas. Is this a crowd pleaser?
As Dessert: This cake is the perfect ending to any meal. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. You can also garnish it with Fresh Berries or lemon slices.
For Cozy Snacks: Enjoy a slice with a glass of milk or a cup of herbal tea. It’s the perfect comfort food for a chilly evening. My kids love having it as an after-school snack.
This cake is a star on its own, but it also plays well with others. I especially love it with fresh berries and a little whipped cream. For a truly decadent experience, try serving it with a scoop of lemon sorbet! My family has a tradition of having it with a glass of sparkling cider during the holidays, which is always a hit.
Top Tips for Perfecting Your Lemon Velvet Cake
Over the years, I’ve learned a few tricks that will help you make the perfect Lemon Velvet Cake every time:
Ingredient Swaps: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. I’ve also tested this recipe with almond milk, and it actually made it even creamier! Just be sure to use unsweetened almond milk.
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which will result in a tough cake. Mix until just combined. A few streaks of flour are okay at this point. This is the most important step for achieving that velvet texture!
Zest Like a Pro: When zesting the lemon, be sure to only zest the yellow part of the peel. The white part, called the pith, is bitter. I like to use a microplane zester for the finest zest.
baking tips: Every oven is different, so keep an eye on your cake while it’s baking. If it starts to brown too quickly, you can tent it with foil. A toothpick inserted into the center should come out clean when the cake is done. Also, make sure your oven is properly calibrated. An oven thermometer is a great tool to have.
Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more. You can also add a drop or two of lemon extract for an extra boost of flavor. I sometimes add a pinch of salt to my glaze to balance the sweetness. It’s a game changer!
I once accidentally used salted butter instead of unsalted butter, and the cake was still delicious! It had a slightly salty-sweet flavor that was actually quite good. However, I generally prefer to use unsalted butter so I can control the amount of salt in the recipe.
Storing and Reheating Tips
This Lemon Velvet Cake is best enjoyed fresh, but it can also be stored for later. Here’s how:
Room Temperature: You can store the cake at room temperature for up to 3 days. Just make sure to cover it tightly to prevent it from drying out. I like to use a cake dome or an airtight container.
Refrigerator Storage: The cake will keep in the refrigerator for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container. Let it come to room temperature before serving for the best flavor and texture.
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. Let it thaw in the refrigerator overnight before serving. I find that freezing the cake before glazing it works best, as the glaze can sometimes get sticky after thawing.
Glaze Timing Advice: I prefer to glaze the cake right before serving for the best flavor and appearance. However, you can glaze it ahead of time if you prefer. Just be aware that the glaze may become a little sticky if stored in the refrigerator.
Frequently Asked Questions
Final Thoughts
This Lemon Velvet Cake is more than just a recipe – it’s a slice of sunshine, a taste of nostalgia, and a reminder of the simple joys in life. It’s the kind of cake that makes you want to share it with your loved ones and savor every bite. The bright lemon flavor and the incredibly tender crumb make it a truly special treat that’s perfect for any occasion. If you enjoyed this recipe, you might also like my Classic Vanilla Cupcakes or my Chocolate Fudge Brownies. They are sure to be a hit. Happy baking! I can’t wait to hear how yours turns out, and please feel free to share your own variations in the comments below!
Lemon Velvet Cake
Ingredients
Main Ingredients
- 2 cups cake flour sifted
- 2 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup lemon juice freshly squeezed
- 1 cup lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide batter evenly between prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
