A soft, tender, velvety lemon cake with a bright citrus aroma and a creamy lemon frosting. This cake delivers a refreshing balance of sweetness and tang, making it perfect for spring gatherings, celebrations, or any day you’re craving a light and elegant dessert.

Why You’ll Love This Recipe

This Lemon White Velvet Cake stands out for its ultra-soft crumb, created by the combination of cake flour, egg whites, butter, and oil. The fresh lemon juice and zest infuse the cake with a vibrant flavor without overpowering the delicate texture. Topped with a silky lemon cream cheese frosting, this cake is both refreshing and indulgent. It’s easy to make, impressive to serve, and adaptable for different occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry ingredients
• 2 ½ cups (300 g) cake flour
• 1 ½ cups (300 g) sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet ingredients
• ¾ cup (170 g) softened butter
• 4 large egg whites, at room temperature
• 1 cup (240 ml) buttermilk
• ¼ cup (60 ml) fresh lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon vanilla extract
• ½ cup (120 ml) vegetable oil

Lemon cream cheese frosting
• 1 cup (226 g) softened cream cheese
• ½ cup (113 g) softened butter
• 3 ½ cups (420 g) powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• A pinch of salt

Directions

1. Preheat the oven to 175°C (350°F). Grease and prepare two 20 cm (8-inch) round pans or one 23×33 cm (9×13-inch) pan.
2. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the egg whites and beat until smooth.
5. Mix in the oil, lemon zest, lemon juice, and vanilla extract.
6. Alternately add the dry ingredients and buttermilk to the batter, stirring gently until the mixture becomes smooth and silky.
7. Divide the batter into the prepared pans.
8. Bake for 25–30 minutes for the two round layers, or 32–38 minutes for a single large cake, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before frosting.

Frosting

1. Beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar while mixing until fluffy.
3. Add the lemon zest, lemon juice, and pinch of salt, mixing until smooth.

Assemble

1. Spread the lemon cream cheese frosting over the cooled cake.
2. Optionally garnish with extra lemon zest, white chocolate curls, or fresh fruit.

Servings and Timing

This recipe makes about 12 servings.
Preparation time: approximately 20 minutes
Baking time: 25–38 minutes depending on pan size
Cooling and frosting time: about 1 hour

Variations

• Add fresh berries between the layers for a fruity twist.
• Use orange zest and juice for a citrus-y alternative.
• Fill the cake with lemon curd for an extra tangy center.
• Turn it into cupcakes by baking for 16–20 minutes instead.

Storage/Reheating

• Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
• Unfrosted layers can be wrapped and frozen for up to 2 months.
• Let refrigerated slices sit at room temperature for 20–30 minutes before serving for the best texture.

FAQs

How do I keep the cake soft and moist?

Using only egg whites, cake flour, and a mix of butter and oil helps achieve a soft and moist crumb.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. For best results, use cake flour.

Can I replace the buttermilk?

You can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice and letting it sit for 5 minutes.

Can I make this cake ahead of time?

Yes. You can bake the layers a day ahead and frost them on the day of serving.

Can I freeze the cake?

Unfrosted layers freeze well for up to 2 months. Thaw before frosting.

Can I make this recipe without a mixer?

You can mix by hand, but a mixer gives a lighter, fluffier texture.

Why did my cake turn out dense?

Overmixing or using too much flour can cause density. Measure carefully and mix gently.

Can I use bottled lemon juice?

Fresh lemon juice provides better flavor, but bottled can work if necessary.

Can I turn this into a layer cake with filling?

Yes, you can add lemon curd, whipped cream, or berry filling between the layers.

How do I prevent the cake from sticking to the pan?

Grease the pans well and line the bottom with parchment paper.

Conclusion

This Lemon White Velvet Cake combines delicate texture with bright, refreshing lemon flavor, making it an ideal dessert for celebrations, gatherings, or simply enjoying at home. With its tender crumb and creamy lemon frosting, it’s a show-stopping treat that’s surprisingly easy to make. Enjoy every velvety, citrus-kissed bite.

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