Lemon Velvet Cake with Zesty

Luscious Lemon Velvet Cake with Zesty Lemon Cream Cheese Frosting

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Indulge in a burst of citrusy delight with our Lemon Velvet Cake paired with tangy Lemon Cream Cheese Frosting. This recipe brings together the light, velvety texture of the cake with the creamy richness of the frosting for a truly irresistible treat. Whether you’re celebrating a special occasion or simply craving a slice of sunshine on your plate, this cake is sure to brighten your day. Join us as we explore the art of creating this exquisite dessert, complete with step-by-step instructions, helpful tips, and answers to all your burning questions.

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For the Lemon Velvet Cake:

  • 1 and ¾ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • ⅓ cup fresh lemon juice
  • ½ cup buttermilk
  • 2 tablespoons lemon zest
  • ½ teaspoon vanilla extract

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, room temperature
  • 4 oz unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest


For the Lemon Velvet Cake:

  1. Preheat Oven and Prepare Cake Pans:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Sift Dry Ingredients:
    • In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy.
  4. Add Eggs and Egg Whites:
    • Beat in the eggs and egg whites, one at a time, until well combined.
  5. Mix in Lemon Juice and Zest:
    • Stir in the fresh lemon juice, lemon zest, and vanilla extract until incorporated.
  6. Alternate Adding Dry Ingredients and Buttermilk:
    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.
  7. Divide Batter and Bake:
    • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Prepare Frosting:
    • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
    • While the cakes are cooling, prepare the Lemon Cream Cheese Frosting.

For the Lemon Cream Cheese Frosting:

  1. Beat Cream Cheese and Butter:
    • In a large mixing bowl, beat together the room temperature cream cheese and unsalted butter until smooth and creamy.
  2. Add Lemon Juice and Zest:
    • Mix in the fresh lemon juice and lemon zest until well combined.
  3. Gradually Add Powdered Sugar:
    • Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy.
  4. Frost the Cake:
    • Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of frosting over the top.
    • Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
  5. Decorate and Serve:
    • Garnish the cake with additional lemon zest or lemon slices if desired.
    • Slice and serve the Lemon Velvet Cake with Lemon Cream Cheese Frosting, and enjoy!

Cook Notes and Variations:

  • Lemon Extract: For an extra burst of lemon flavor, add 1/2 teaspoon of lemon extract to the cake batter.
  • Fresh vs. Bottled Lemon Juice: While fresh lemon juice is preferred for optimal flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available.
  • Cake Flour Substitute: If you don’t have cake flour on hand, you can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour used.
  • Frosting Texture: Adjust the consistency of the frosting by adding more powdered sugar for a thicker frosting or a splash of milk for a thinner frosting.

Keto and Low-Carb Versions:

  • Keto Version: Replace the cake flour with a combination of almond flour and coconut flour, and use a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar. For the frosting, use powdered erythritol instead of powdered sugar.
  • Low-Carb Version: Use almond flour or coconut flour in place of cake flour, and substitute granulated sugar with a low-carb sweetener such as monk fruit or erythritol. Be sure to check the labels of all ingredients to ensure they are low in carbohydrates.

Frequently Asked Questions (FAQs):

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. Wait to frost the cake until just before serving for the best results.

Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake layers for up to three months. Wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. Thaw the cake layers overnight in the refrigerator before frosting and serving.

Q: Can I use reduced-fat cream cheese for the frosting? A: While you can use reduced-fat cream cheese, keep in mind that it may affect the texture and flavor of the frosting slightly. Regular cream cheese will provide a creamier texture and richer flavor.

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Delight your taste buds with the exquisite flavors of our Lemon Velvet Cake with Lemon Cream Cheese Frosting—a heavenly combination of light, velvety cake infused with bright lemon zest and tangy cream cheese frosting. Whether enjoyed as a decadent dessert for a special occasion or as a sweet indulgence any day of the week, this cake is sure to impress. With its tender crumb, zesty flavor, and creamy frosting, it’s a true celebration of citrusy goodness. So why wait? Treat yourself to a slice of sunshine with our Lemon Velvet Cake and savor every blissful bite!

Savor the Zest with Lemon Velvet Cake and Creamy Frosting

Experience a burst of citrusy bliss with our Lemon Velvet Cake topped with luscious Lemon Cream Cheese Frosting—a delightful dessert that’s perfect for any occasion. With its moist crumb, vibrant flavor, and creamy frosting, this cake is sure to become a new favorite in your recipe collection. So gather your ingredients and get ready to indulge in a slice of lemony heaven!

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