Lemon desserts have a way of striking the perfect balance between indulgent and refreshing. This Lemon Velvet Cake is no exception. With its tender, cream cheese-enriched layers and bright lemon flavor, this cake feels sophisticated without being fussy. Whether you’re preparing a spring celebration, hosting a summer brunch, or simply craving something sweet and citrusy, this recipe will become a staple in your dessert repertoire.

What sets this cake apart is the combination of fresh lemon juice, zest, and extract, which together create a layered lemon flavor that’s both bold and refined. The cream cheese in the batter helps yield a soft, rich crumb, while the lemon curd and whipped cream filling offer just enough tang and airiness to lighten the overall texture. Frosted in a silky lemon buttercream, this cake is both beautiful and delicious.

In this version, we stay true to the original concept while simplifying steps for beginner bakers and giving clear guidance from preparation to final presentation.

Ingredients and Preparation

For the Cake Batter (Yields one 3-layer 8-inch cake)

2 cups cake flour (not all-purpose)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 oz (½ cup) cream cheese, softened
4 oz (½ cup) unsalted butter, softened
1½ cups granulated sugar
3 large eggs, at room temperature
¾ cup whole milk, room temperature
¼ cup vegetable oil
2 tablespoons fresh lemon juice
Zest of 2 medium lemons
1 teaspoon lemon extract (or pure lemon oil)

For the Lemon Curd Filling

½ cup granulated sugar
1 tablespoon cornstarch
½ cup water
2 egg yolks, slightly beaten
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
½ teaspoon lemon zest

For the Whipped Cream Filling

1 cup heavy whipping cream
2 tablespoons powdered sugar
¼ teaspoon vanilla extract

For the Lemon Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1–2 tablespoons milk or cream (adjust as needed)
1 teaspoon lemon extract
Zest of 1 lemon (optional for extra brightness)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper circles.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the sugar and continue beating on medium speed until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon juice, lemon zest, and lemon extract.
In a small bowl or measuring cup, combine the milk and vegetable oil.
Add the flour mixture to the batter in three additions, alternating with the milk/oil mixture. Begin and end with the flour. Mix just until incorporated — do not overmix.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 2: Make the Lemon Curd Filling

In a small saucepan, whisk together the sugar and cornstarch.
Gradually add the water and cook over medium heat, stirring constantly until the mixture begins to boil and thicken.
Once thick, pour a small amount of the hot mixture into the beaten egg yolks while whisking (this tempers the eggs).
Pour the egg mixture back into the saucepan, return to heat, and cook for 1–2 minutes.
Remove from heat and stir in the butter, lemon juice, and zest.
Let the lemon curd cool completely. Chill it in the fridge if making ahead.

Step 3: Whip the Cream Filling

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Cover and refrigerate until ready to use.

Step 4: Make the Lemon Buttercream Frosting

In a large mixing bowl, beat the butter on medium speed until creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add lemon extract and optional zest.
Add milk or cream a tablespoon at a time to adjust the consistency — it should be smooth and spreadable.

Step 5: Assemble the Cake

Level the cake layers if needed by trimming the domed tops with a serrated knife.
Place the first cake layer on a cake board or serving plate.
Spread a thin layer of lemon curd over the cake, then pipe or spread whipped cream on top.
Add the second cake layer and repeat the curd and whipped cream filling.
Add the final layer and frost the entire cake with lemon buttercream. Use a bench scraper or spatula for a smooth finish.
Decorate as desired — you can garnish with lemon slices, zest, or piped rosettes of leftover frosting.

Beginner Tips and Notes

Use cake flour for the best texture. All-purpose flour will make the cake slightly denser.
Don’t overmix the batter once the flour is added. Overmixing can toughen the cake.
Room temperature ingredients make a huge difference in the batter’s consistency and how well the cake rises.
Chill the lemon curd before using — this helps keep the filling from sliding between the layers.
Pipe a frosting dam (a ring of frosting) around each layer before adding lemon curd to prevent it from spilling out.
Make-ahead friendly: The cake layers and lemon curd can be prepared a day ahead and stored covered in the fridge.

Serving Suggestions

Serve slightly chilled or at room temperature with a glass of iced tea or sparkling water.
Add fresh berries like blueberries or raspberries for color contrast and tartness.
This cake pairs beautifully with light entrees like grilled chicken salad or citrus-marinated shrimp.
For brunch events, serve smaller slices alongside fruit platters and coffee.