There’s something irresistible about a classic lemon velvet cake recipe. It’s cheerful, sunny, and like a little slice of springtime on your plate, no matter the season. This cake is rich without being heavy, with the perfect balance of buttery indulgence and tangy lemon zing. The not-so-secret twist? A touch of lemon pudding mix that gives the crumb an ultra-tender texture and amps up the citrus flavor in the best way.
If you are in the mood for something more dainty, then these strawberry jam filled cupcakes will hot the spot!
Ingredients and Why They Matter
- Fresh Lemons
When it comes to flavor, fresh is best. This cake uses both the zest and juice of real lemons. The zest provides aromatic oils that deepen the lemony flavor, while the juice adds a clean tartness. Look for lemons that feel heavy for their size—those are the juiciest. Thin-skinned lemons are often easier to zest, too. - Lemon Pudding Mix
Instant lemon pudding mix is the unsung hero here. It adds moisture, richness, and a soft, velvety crumb to the cake. It also boosts the lemon flavor without making it too tart. Be sure to use instant, not cook-and-serve. - Butter & Cream Cheese
These two work together to create a dense, luscious base with a subtle tang and luxurious mouthfeel. Cream cheese also helps the cake stay moist for days. - Buttermilk
The acidity in buttermilk tenderizes the crumb and rounds out the sweetness of the cake. It plays beautifully with the lemon for that classic Southern bakery flavor.
Step-by-Step Photos
Tips for Lemon Cake Success
- Room Temperature Ingredients: For the best texture, bring your butter, cream cheese, eggs, and buttermilk to room temp before mixing.
- Don’t Skip the Zest: It’s easy to overlook, but zest adds big lemon flavor. Use a microplane and avoid the bitter white pith.
- Mix Carefully: Over mixing can lead to a dense cake. Once you add the flour, mix just until combined.
- Test for Doneness Early: Every oven is different. Start checking around the 45-minute mark with a toothpick—moist crumbs are okay, but it shouldn’t be wet.
- Let It Rest: This cake is even better the next day, once the flavors have had time to develop. Perfect make-ahead dessert.
Ingredients
Step by Step Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat the butter, oil, eggs and sugar together until light and fluffy. Stir in the buttermilk, vanilla extract, lemon juice, and lemon zest.
- Add the dry ingredients to the wet mixture, mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Stir in the lemon juice and lemon zest.
- Spread the frosting evenly over the cooled cake. For topping, spoon small dollops of lemon curd across the top and gently swirl if desired. Finish with a sprinkle of fresh lemon zest.
- Chill slightly before serving for cleaner slices, or enjoy at room temperature.
Tried this recipe?
Let us know how it was!Storage and Freezing
- Refrigerator: You can refrigerate for up to 5 days, especially if frosted. Let it come to room temp before serving for best texture.
- Freezer: This lemon cake freezes beautifully! Wrap slices individually in plastic wrap and store in a zip-top bag for up to 2 months. Thaw at room temperature.
This lemon cake recipe is everything you want in a homemade dessert—bright, buttery, and beautifully simple to make. It’s one of those recipes that feels a little bit fancy, but never fussy. Whether served plain, dusted with powdered sugar, or topped with a drizzle of lemon glaze, it’s a keeper for your recipe box.
