Lemon Velvet Sheet Cake Recipe: The Softest Cake Ever!

The first time I made this lemon velvet sheet cake, it was a total game changer at my weekend family brunch. The fresh citrus flavor paired with its soft, velvety texture had everyone reaching for seconds, and I even caught my kids sneaking bites while I wasn’t looking!

This cake quickly became a go-to dessert for celebrations and quiet afternoons alike. It’s simple, vibrant, and feels like sunshine on a plate. If you’re looking for a crowd-pleaser that combines elegance with ease, this moist lemon velvet sheet cake will be your new favorite.

What Makes My Lemon Velvet Sheet Cake Recipe Unique?

Most lemon cakes are either too dry or overly sweet. This homemade lemon cake recipe strikes the perfect balance. It’s light yet decadent, combining rich buttermilk and oil for that irresistible softness you’d expect from a velvet cake recipe.

The addition of zesty lemon buttercream takes it up a notch, creating a tangy-sweet harmony. If you’re feeling adventurous, you can even layer it with homemade lemon curd for a luxurious finish.

It’s the ultimate easy lemon velvet sheet cake—simple to make but impressive enough to serve as a wedding cake alternative or a show-stopping dessert for any gathering.

Ingredients List For Lemon Velvet Sheet Cake Recipe

Here’s what you need to create this luscious homemade lemon cake:

For the Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup buttermilk (room temperature)
• ½ cup neutral oil (like sunflower or canola)
• 3 large eggs (room temperature)
• 1 tbsp lemon zest (about 2 lemons)
• ½ cup fresh lemon juice
• 1 tsp pure vanilla extract

For the Lemon Buttercream Frosting

• 1 cup unsalted butter (softened)
• 3 ½ cups powdered sugar
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract
• A pinch of salt

Optional Garnishes

• Lemon slices, fresh mint, or a light lemon drizzle for decoration
• A dusting of powdered sugar

Substitutions and Variations

1. For a Dairy-Free Option: Replace buttermilk with unsweetened almond milk combined with 1 tbsp of lemon juice or vinegar.
2. Add Lemon Curd: For a more decadent version, spread a layer of lemon curd between the frosting. It’s like a dream come true for lemon lovers.
3. Turn It into a Layer Cake: If you’re feeling fancy, double the recipe and bake it as a lemon layer cake with buttercream between each layer.
4. Change the Frosting: Swap lemon buttercream for a tangy lemon cream cheese frosting. It’s velvety and slightly tangy, which complements the cake beautifully.
5. Add Berries: Fold fresh blueberries or raspberries into the batter for a summery twist.

Lemon Velvet Sheet Cake Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch sheet cake pan and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set it aside.

Step 3: Combine the Wet Ingredients

• In a separate bowl, whisk the buttermilk, oil, eggs, lemon juice, zest, and vanilla until well combined.

Step 4: Bring It Together

• Gradually mix the wet ingredients into the dry ingredients, stirring until smooth. Be careful not to overmix, as this can make the cake dense instead of light and velvety.

Step 5: Bake the Cake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before frosting.

Step 6: Prepare the Lemon Buttercream

• Beat the softened butter in a stand mixer until light and fluffy.
• Gradually add the powdered sugar, followed by the lemon juice, zest, vanilla, and salt.
• Continue mixing until the frosting is smooth and spreadable.

Step 7: Frost and Decorate

• Spread the lemon buttercream evenly over the cooled cake.
• For an extra touch, drizzle a light lemon drizzle over the top or garnish with lemon slices and mint.

Common Mistakes to Avoid While Preparing Lemon Velvet Sheet Cake

1. Overmixing the Batter: This can ruin the velvety texture of the cake, making it dense instead of light and moist.
2. Using Cold Ingredients: Make sure eggs, buttermilk, and butter are at room temperature for smooth blending.
3. Skipping the Lemon Zest: The zest adds an intense lemon flavor that juice alone can’t replicate.
4. Not Allowing the Cake to Cool: Frosting a warm cake will cause the buttercream to melt and slide.

Lemon Velvet Sheet Cake Serving and Presentation Tips

• Serve each slice with a dollop of whipped cream and fresh berries for an elegant touch.
• Sprinkle a little powdered sugar on top for a sponge cake-like finish that’s subtle yet beautiful.
• To elevate the look, add a thin drip cake effect using lemon glaze along the edges of the cake.

How to Serve Lemon Velvet Sheet Cake

This easy cake is perfect as a stand-alone dessert for brunch, afternoon tea, or special occasions. Pair it with:

• Fresh lemonade or iced tea for a refreshing summer treat.
• A scoop of vanilla or lemon sorbet for a cool contrast.
• A light breakfast spread, as this cake is subtle enough to enjoy with your morning coffee.

Extra Recipe Tips For Lemon Velvet Sheet Cake

• Make It Ahead: Bake the cake a day in advance and store it in the fridge. Frost just before serving to keep it fresh.
• Storage: Store leftover cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving.
• Freezing: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

FAQs

1. Can I use a cake mix to make this?
Yes, but making it from scratch gives a fresher flavor. If using a mix, enhance it with extra lemon zest and juice.

2. How do I keep my cake moist?
The combination of buttermilk and oil in this recipe ensures a soft, moist lemon velvet sheet cake. Avoid overbaking.

3. Can I turn this into cupcakes?
Absolutely! Bake for 18-20 minutes at 350°F and top with buttercream.

4. What’s the best frosting for this cake?
While lemon buttercream is ideal, lemon cream cheese frosting is another amazing option.

Final Thoughts

This lemon velvet sheet cake with oil is everything you need in a dessert—soft, flavorful, and easy to whip up. It’s perfect for gatherings, celebrations, or just turning an ordinary day into something special.

Whether you’re serving it at a summer brunch or using it as a delightful wedding cake alternative, this recipe guarantees smiles all around. Try it once, and I promise it’ll become a favorite in your kitchen.

Happy baking, friends! 🍋