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Lemon White Velvet Cake

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A soft and velvety lemon cake made with cake flour, egg whites, and fresh citrus. Topped with a creamy lemon cream cheese frosting, it’s bright, tender, and perfect for spring or any celebration.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Dry Ingredients:
  • 2 ½ cups (300 g) cake flour
  • 1 ½ cups (300 g) sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp 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 tbsp lemon zest
  • 1 tbsp 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 tbsp lemon zest
  • 2 tbsp lemon juice
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and prepare two 8-inch round pans or one 9×13-inch pan.
  2. In a bowl, whisk cake flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add egg whites and beat until smooth.
  5. Mix in oil, lemon zest, lemon juice, and vanilla extract.
  6. Alternately add dry ingredients and buttermilk, mixing gently until smooth.
  7. Divide batter into prepared pans and smooth the tops.
  8. Bake for 25–30 minutes (round pans) or 32–38 minutes (9×13 pan), until a toothpick comes out clean.
  9. Cool cakes completely before frosting.
  10. For the frosting: Beat cream cheese and butter until smooth.
  11. Gradually add powdered sugar, then lemon zest, juice, and salt. Beat until creamy.
  12. Frost the cooled cake and garnish with lemon zest, fruit, or white chocolate curls if desired.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Don’t overmix the batter — mix just until smooth.
  • The cake layers can be baked ahead and frozen unfrosted.
  • If making cupcakes, bake for 16–20 minutes.
  • Add lemon curd or fresh berries between layers for variation.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-white-velvet-cake/