LEMON VELVET CREAM CAKE
The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g
LEMON VELVET SHEET CAKE
A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.
Provided by Jessie Sheehan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.
- Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
- Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract. Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.
- Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point, 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, on to the rack, and set over a rimmed baking sheet.
- While cake cools, make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 65.7 g, Cholesterol 69.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 205.6 mg, Sugar 45.1 g
LEMON VELVET CAKE
I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)
Provided by riffraff
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 9 x 13 cake pan.
- Mix together flour, baking powder and salt.
- Cream butter in large bowl with mixer.
- Add lemon and orange zest.
- Cream until smooth and light, about 2 minutes.
- Slowly add sugar, blending well and scraping sides of bowl.
- Add eggs, one at a time.
- In a small bowl, combine water, lemon and orange juices.
- Add the dry ingredients alternating with the liquids.
- Mix well until smooth.
- Spoon into prepared pan--smoothing the surface.
- Bake for 30 to 35 minutes until golden on top and springy to the touch.
- Remove from oven and cool on a rack.
- Sprinkle with confectioners' sugar before serving.
- A thin lemon glaze also works nicely.
GRANDMA BASTOW'S LEMON VELVET CAKE
This is a recipe passed down from my husbands Grandmother in Kansas. If you like lemon flavoring you will love this cake as it is PACKED with lemon flavor and is extra moist (not to mention super easy ).
Provided by Pat Spencer
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. In mixing bowl, sift the cake mix and instant pudding together, then add the eggs, oil, water, and lemon extract and beat with electric mixer for 5 minutes. Pour into greased and floured 13x9 baking dish and bake @ 350 degrees for 30 - 40 minutes. When cake is done, reomove from oven and place on a cooling rack for 5 minutes. Using a fork, poke holes in the top while the cake is still warm. These holes will allow the icing to flow through the cake infusing it with all the delicious lemon flavor in the icing, so poke plenty of holes !
- 2. While the cake is baking, mix your icing because you will pour the icing over the top of the cake while it is still warm. First, put the powdered sugar into a small mixing bowl. You need to remove the zest from the outside of the lemon with a zesting tool (a small grater will work if you don't have the zesting tool) and add it to the powdered sugar. Cut the lemon in half and add all the juice from the lemon (being careful to remove all the seeds) to the sugar as well. Add the melted butter and water, then mix with a wire whisk until blended well. This mixture will be very runny. When cake has cooled for five minutes, and holes have been poked into top of cake, slowly pour the icing mixture over the top of the cake and allow it to seep down into the cake, being careful not to allow the icing to run over the sides of the cake. You want to keep the icing on the top of the cake so all the flavor doesn't run to the sides. If you are a true lemon flavor lover, you can double the icing recipe and it doubles the lemon flavor of this cake. I have tried it and WOW does it ever pack a punch of lemon flavor!! Yummy
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