This recipe was a favorite of my Nana’s.

Embark on a bright, delicious journey with this Lemon Velvet Cake—a soft, citrus-kissed dessert made with cake flour, fresh lemon, and a smooth cream cheese frosting. Below is a clear, step-by-step guide to help you create this show-stopping treat that’s sure to tempt you back for another slice.

---

Ingredients for the Cake

Ingredient	Quantity
Cake flour	1 ¾ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter, softened	½ cup
Sugar	1 cup
Large eggs, room temperature	2
Large egg whites, room temperature	2
Fresh lemon juice	⅓ cup
Buttermilk	½ cup
Lemon zest	2 tablespoons
Vanilla extract	½ teaspoon

---

Ingredients for the Frosting

Ingredient	Quantity
Cream cheese, room temperature	8 oz
Unsalted butter, room temperature	4 oz
Powdered sugar	3 cups
Fresh lemon juice	1 tablespoon
Lemon zest	1 teaspoon

---

Instructions

Make the Cake

1. Preheat your oven to 350°F.
2. Lightly grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
4. In a large bowl, beat the butter and sugar until the mixture is light and fluffy.
5. Add the eggs and egg whites one at a time, mixing well after each addition.
6. Stir in the lemon juice, buttermilk, lemon zest, and vanilla.
7. Add the dry ingredients to the wet mixture, blending just until everything is combined.
8. Divide the batter evenly between the prepared pans.
9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in their pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.

Make the Frosting

1. In a large bowl, whip the cream cheese and butter together until smooth and silky.
2. Gradually add the powdered sugar, then mix in the lemon juice and lemon zest.
3. Beat until the frosting is thick, creamy, and smooth.
4. Spread the frosting over the completely cooled cake layers.