Soft, bright, and bursting with citrus flavor, these Lemon Velvet Cake Squares are the perfect dessert for lemon lovers. The cake bakes up incredibly tender and moist thanks to buttermilk, butter, and a touch of lemon pudding mix, which gives it a delicate velvety texture. Fresh lemon juice and zest bring a vibrant, natural citrus flavor that keeps every bite light and refreshing rather than overly sweet.
Finished with a rich cream cheese lemon frosting and optional swirls of tangy lemon curd, these cake squares strike the perfect balance between sweet and tart. They’re easy to slice, simple to serve, and ideal for spring gatherings, potlucks, Easter dessert tables, or anytime you want a bright and cheerful homemade treat.
Yield: 12 lemon cake squares
Equipment:
- 9×13 Baking Pan
- Hand Mixer
Prep Time: 25 minutes
Bake Time: 25 minutes
Ingredients
Lemon Cake
- 2 ½ cups all purpose flour
- 2 tablespoons lemon pudding
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, slight melted
- ½ cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Lemon Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Topping
- Lemon Curd (optional)
- Lemon Zest
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.
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. Stir in the lemon juice and lemon zest.
Gradually add the powdered sugar, mixing until fluffy.
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 cutting into squares for cleaner slices, or enjoy at room temperature.
