Lemon Velvet Layer Cake Recipes

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.

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
• In a medium bowl, stir together the cake flour, baking powder and salt.
• Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
• Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
• For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
• Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
• For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
• To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
• Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
• Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

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.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Steps:

• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
• Preheat oven to 350 degrees F. Line two 13-by-18-inch baking sheets with parchment paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract, and lemon zest and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into the prepared baking sheets, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan.
• To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings.
• Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.

Steps:

• 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
• 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
• 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
• 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
• 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
• 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
• 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
• 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
• 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
• 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

Steps:

• Preheat oven 350°F.
• Prepare 9x13-inch pan with nonstick spray; set aside.
• Mix first 4 ingredients together with mixer for 10 minutes. Pour into prepared pan and bake 40 minutes.
• While baking, mix 3 glaze ingredients together.
• When cake is done, remove from oven & prick top all over using a fork. Immediately dribble glaze slowly while cake is still hot.

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.

Steps:

• Cake layer directions:.
• Preheat oven to 350°F Grease and flour two (8 inch) round cake pans.
• Combine flour, Sugar Blend, baking powder and salt in a mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
• Stir together eggs, milk, lemon extract and lemon rind in a mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure two times. Spoon batter into prepared pans.
• Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers and cool on a wire rack.
• Lemon Filling Directions:.
• Combine Sugar Blend, cornstarch and water. Cook over medium heat, whisking constantly, until mixture thickens. Gradually add about 1/4th of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture. Cook whisking constantly, until mixture comes to a boil; boil one minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
• Whipped Cream Frosting Directions.
• Beat whipping cream until foamy; gradually add Sugar Blend, lemon rind and lemon extract, beating until soft peaks form.
• To Assemble Cake:.
• Spread lemon filling between cake layers. Spread whipped cream frosting on top and sides of cake.