lemon velvet cake

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.

Lemon Velvet Cake

icing sugar, powdered sugar

unsalted butter

tsp pure lemon extract

tsp minced lemon zest, optional

tbsp milk, approximately

all purpose flour

cake flour

baking soda

tsp baking powder

salt

sugar

vegetable oil

vegetable shortening

tsp vanilla extract

eggs

buttermilk

Grease and flour 2 nine inch round cake...

Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl of an electric mixer beat...

In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy

Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the...

Fold in the dry ingredients alternately with the buttermilk.

I always add dry ingredients in three divisions...

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes...

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Mix together the icing sugar, lemon zest and...

Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of...

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough...

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Fill and frost the cake. Garnish with candied...

Fill and frost the cake. Garnish with candied lemon zest if desired.

Remove the zest with a sharp vegetable peeler...

Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Bring one cup of water and one cup...

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil...

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

When cool, cut them in strips and roll...

When cool, cut them in strips and roll in fine sugar.

This moist Lemon Velvet Cake is named for it&#x27;s soft, velvety texture. This lemon layer cake is filled with lemon curd and whipped cream, and frosted with lemon buttercream frosting.

(8 ounces)(226 grams) package cream cheese, softened

(3/4c)(168 grams) unsalted butter, softened

(400 grams) sugar

(342 grams) cake flour- see Notes for substitution

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(175 grams) milk

lemon juice

(54 grams) vegetable oil (we used canola oil)

Lemon

lemons

(150 grams) sugar

(30 grams) cornstarch

(236 grams) water

Tablespoons (28 grams) butter

Tablespoon grated lemon zest

(240 grams) heavy cream

vanilla

lemon

lemon (optional)

(863 grams) powdered sugar

(60 grams) milk

Coloring

Preheat the oven to 325 degrees F. Grease...

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.

In a medium bowl, whisk the cake flour,...

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, combine the milk, oil, lemon...

In another bowl, combine the milk, oil, lemon juice, lemon extract, and lemon zest. Set aside.**It will take a on a thick, clumpy look- don't worry- the lemon is basically turning the milk into buttermilk.

In the bowl of your mixer, add the...

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium...

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs one at a...

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.

With the mixer on low speed, alternately add...

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.

Divide the batter between the three prepared pans.

Bake at 325 degrees F for 28-30 minutes...

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes approximately 8 cups of batter....

This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

Combine sugar, cornstarch and water in a saucepan...

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more. Remove the pan from the heat.

Spoon about 1/2 cup of the hot mixture...

Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min).

Remove from heat and stir in the butter,...

Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.

This will fill a 2-3 layer 8 or...

This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups

Chill the mixing bowl and beaters/ whisk attachment...

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla...

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 1/2...

The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

In the bowl of your mixer beat the...

In the bowl of your mixer beat the butter until smooth,  blend in the lemon extract and zest.Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined.

Add remaining powdered sugar and gradually add the...

Add remaining powdered sugar and gradually add the milk.  You can also add a touch of lemon yellow coloring gel at this point if you would like more color.

Mix at medium speed 3 to 5 minutes...

Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally.  At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream.

Yield:  6 cups  - enough to fill and...

Yield:  6 cups  - enough to fill and frost a 3 layer 8 inch cakeCan be frozen in an air tight container for at least 3 months.  Thaw on countertop and remixIf your buttercream is too thin, add more powdered sugar.

If the consistency is too thick, add a...

If the consistency is too thick, add a bit more milk, 1 teaspoon at a time.

Place the first cake layer on the cake...

Place the first cake layer on the cake plate or pedestal.

Pipe a dam of buttercream around the edge...

Pipe a dam of buttercream around the edge of the cake layer, using a piping bag with the tip snipped away (or ziplock bag).

Fill with a layer of lemon curd, followed...

Fill with a layer of lemon curd, followed by a layer of whipped cream. Top with the next cake layer and repeat steps with dam and filling.

Top with the third cake layer and fill...

Top with the third cake layer and fill any remaining gaps between the cake layers with buttercream.

Crumb coat the cake with a thin layer...

Crumb coat the cake with a thin layer of buttercream. Chill in the freezer for 15 minutes to firm things up (optional).

Frost the sides of the cake with the...

Frost the sides of the cake with the final coat of buttercream (I added ridges with a cake comb). Finally, I piped rosettes around the top edge of the cake using a 2D piping tip and filled the top with a thin layer of lemon curd.Chill the cake until within a couple of hours of serving.

Tangy and soft, this lemon velvet cake is layered with lemon cream cheese frosting, giving each bite a perfect blend of sweet and zesty flavors.

all-purpose flour

baking powder

unsalted butter, melted

eggs egg

vanilla extract

buttermilk, room temperature

yellow food coloring, optional

(8 ounce) block cream cheese, softened

unsalted butter, softened

Preheat the oven to 325°Fahrenheit. Grease 3 (8-inch) round cake pans and line them with parchment paper.

Make the Cakes: In a large bowl, sift the flours, baking powder, baking soda, and salt. Set aside.

In a separate bowl, rub the sugar and lemon zest until well combined and fragrant. Whisk in the oil and butter until smooth, followed by the eggs, yolk, lemon juice, and vanilla (one at a time).

Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the flour. If using, gently blend in the food coloring until the desired color is reached.

Divide the batter evenly between the prepared cake pans. Tap them gently on the counter to remove any air bubbles, then bake for 25-30 minutes or until a toothpick inserted into the center is removed cleanly.

Cool the cakes in pans for 10 minutes, then invert them onto a wire rack to cool completely.

Make the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until thick and smooth. Blend in 4-5 cups of powdered sugar on low, followed by the lemon juice, lemon zest, and salt.

Add more powdered sugar, as needed, until the frosting is thick, smooth, and fluffy.

Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of lemon cream cheese frosting over the top, then repeat with the next two layers.

Top 3 lemon velvet cake recipes from across the web

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Lemon Velvet Cake

Lemon Velvet Cake

Lemon Velvet Cake

Top 3 lemon velvet cake recipes from across the web

The most viewed lemon velvet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Velvet Cake

Lemon Velvet Cake

Lemon Velvet Cake

The most viewed lemon velvet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine