Lemon Velvet Cake Made With Splenda Recipes

LEMON VELVET SHEET CAKE

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.

LEMON VELVET CAKE MADE WITH SPLENDA

Steps:

• Cake Layer Directions: Preheat oven to 350°F (175°C). Grease and flour 2 (8-inch) round cake pans.
• Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
• Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 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 from pans and cool on a wire rack.
• Lemon Filling Directions: combine SPLENDA® Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 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 SPLENDA® Sugar Blend for Baking, 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.
• Exchanges Per Serving: 2 1/2 Starches, 3 Fats.

LEMON POUND CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 8 ½" x 4 ½" loaf pan.
• In a medium bowl sift flour, baking powder and salt until combined. In a separate large bowl whisk together yogurt, 1 cup Splenda Allulose Sweetener, eggs, zest and vanilla until combined. Add in flour mixture and fold until just incorporated. Fold in oil until combined.
• Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. If cake begins to brown too much, tent with foil after 50 minutes. Let cake cool in the pan for 10 minutes. Remove from the pan and let cool to room temperature, about 1 hour.
• Add remaining Splenda Allulose Sweetener and cornstarch to blender. Blend until sweetener is a very fine powder. Add lemon juice and blend until smooth. Pour glaze over cooled cake. Slice and serve.

LEMON VELVET LAYER CAKE

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.