Lemon Velvet Cake

Jump to Recipe Print Recipe
Lemon Velvet Cake

Yield: 12 lemon cake squares
Prep Time: 25 minutes
Bake Time: 25 minutes

A hand lifts a square piece of frosted lemon cake from a baking dish, showing a moist, light crumb and swirls of yellow lemon zest on top.

How To Make Lemon Velvet Cake

Various baking ingredients, including flour, sugar, eggs, butter, oil, milk, vanilla extract, cream cheese, lemon, and baking powder, arranged on a white surface.

Equipment:

  • 9×13 Baking Pan
  • Hand Mixer

Ingredients:

Lemon Cake

  • 2 ½ cups all purpose flour
  • 2 tablespoons lemon pudding
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, slight melted
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 cup buttermilk
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Lemon Frosting

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Topping

  • Lemon Curd (optional)
  • Lemon Zest
A white baking dish with frosted lemon bars cut into squares, some with visible swirls of yellow, sits on a textured white cloth next to a plate holding one piece.

Step-by-Step Guide

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt.

Set aside.

A glass bowl containing melted butter and a mound of white sugar sits on a white surface next to a metal whisk.

3. In another large bowl, beat the butter, oil, eggs and sugar together until light and fluffy.

A clear bowl containing three raw eggs on top of a mixture of creamed butter and sugar, viewed from above on a white surface.

Stir in the buttermilk, vanilla extract, lemon juice, and lemon zest.

A glass bowl containing a mixture of beaten eggs, vanilla extract, and melted butter on a white surface.

4. Add the dry ingredients to the wet mixture, mix until just combined.

A clear glass bowl containing yellow batter with a mound of white flour on top, placed on a white surface.
A clear glass bowl filled with smooth, yellow cake batter sits on a white surface.

5. Pour the batter into the prepared baking pan and spread evenly.

A white rectangular baking dish filled with an even layer of yellow cake batter, ready to be baked.

Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

A rectangular cornbread loaf with a lightly browned edge sits in a white baking dish on a white surface.

Let the cake cool completely in the pan.

6. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, mixing until fluffy.

A glass bowl containing a mixture of softened butter and powdered sugar on a white surface.
A glass bowl containing a mixture of butter and powdered sugar, sitting on a white surface.
A glass mixing bowl containing whipped, creamy white frosting on a white surface, with some powdered sugar scattered around the bowl.

Stir in the lemon juice and lemon zest.

7. Spread the frosting evenly over the cooled cake.

A rectangular yellow cake in a white baking dish with dollops of white frosting on top, not yet spread.
A rectangular white baking dish filled with a layer of smooth, swirled white frosting on top of a cake.

For topping, spoon small dollops of lemon curd across the top and gently swirl if desired.

Rectangular white baking dish filled with a creamy white mixture, topped with uneven dollops of yellow butter.

Finish with a sprinkle of fresh lemon zest.

A white rectangular baking dish filled with sliced potatoes layered in a creamy white sauce, topped with melted butter.

8. Chill slightly before serving for cleaner slices, or enjoy at room temperature.

A white baking dish with nine square pieces of dessert topped with swirled yellow and white cream.
Frosted lemon cake bars in a baking dish, cut into squares, with visible swirls of icing and lemon zest on top.
A slice of frosted yellow cake with a forkful taken out on a white plate, set on a white surface with a fringed cloth nearby.

Lemon Velvet Cake

Print Recipe
A close-up view of lemon bars topped with creamy white frosting and yellow lemon zest, cut into square pieces in a baking dish.
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes

Equipment

  • 9×13 Baking Pan
  • Hand mixer

Ingredients

Lemon Cake

  • 2 ½ cups all purpose flour
  • 2 tablespoons lemon pudding
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter slight melted
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 cup buttermilk
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Lemon Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Topping

  • Lemon Curd optional
  • Lemon Zest

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  • In a large bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, beat the butter, oil, eggs and sugar together until light and fluffy. Stir in the buttermilk, vanilla extract, lemon juice, and lemon zest.
  • Add the dry ingredients to the wet mixture, mix until just combined.
  • Pour the batter into the prepared baking pan and spread evenly. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  • To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Stir in the lemon juice and lemon zest.
  • Spread the frosting evenly over the cooled cake. For topping, spoon small dollops of lemon curd across the top and gently swirl if desired. Finish with a sprinkle of fresh lemon zest.
  • Chill slightly before serving for cleaner slices, or enjoy at room temperature.
Servings: 12 servings
A square piece of yellow cake with white frosting and lemon zest on a spatula, held above a baking dish with more cake inside.
A piece of lemon-flavored cake with white icing sits on a white plate with a gold fork. The cake pan is visible in the background.

Similar Posts