Lemon Velvet Cream Cake Recipes

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LEMON VELVET CREAM CAKE



Lemon Velvet Cream Cake image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3 oz cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

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 CAKE



Lemon Velvet Cake image

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

2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 teaspoon freshly grated lemon, zest of
1/2 teaspoon freshly grated orange zest
1 1/3 cups sugar
3 large eggs
1/3 cup water
3 tablespoons fresh lemon juice
1/4 cup orange juice
confectioners' sugar, for dusting
2 tablespoons butter, room temp (optional)
1 cup confectioners' sugar (optional)
2 teaspoons fresh lemon juice (optional)
1 teaspoon hot water (optional)
1/2 teaspoon vanilla extract (optional)

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.

LEMON VELVET CREAM CAKE



Lemon Velvet Cream Cake image

A Betty Crocker recipe that starts with a boxed mix to simplify it. I used a lemon curd recipe for a filling and to make it more special. Whip cream and cream cheese makes for a wonderful frosting

Provided by Bonnie G 2

Categories     Dessert

Time 50m

Yield 1 8, 12 serving(s)

Number Of Ingredients 7

1 (15 ounce) box lemon cake mix
1 tablespoon milk
8 ounces cream cheese
1 tablespoon lemon zest, grated
2 cups whipping cream
2/3 cup powdered sugar
1 lemon twist, if desired

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 382, Fat 25.3, SaturatedFat 13.4, Cholesterol 76.1, Sodium 309.9, Carbohydrate 36.4, Fiber 0.4, Sugar 22.6, Protein 3.5

LEMON VELVET SHEET CAKE



Lemon Velvet Sheet Cake image

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

1 serving cooking spray
1 ½ cups sifted cake flour
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
2 cups white sugar
¼ cup packed lemon zest
¾ cup olive oil
1 teaspoon lemon extract
½ teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
¼ cup lemon juice
1 cup creme fraiche
2 ½ cups sifted confectioners' sugar
5 tablespoons lemon juice

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 LAYER CAKE



Lemon Layer Cake image

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
SYRUP:
1/2 cup sugar
1/2 cup lemon juice
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers

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.

Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.

ITALIAN LEMON CREAM CAKE



Italian Lemon Cream Cake image

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Provided by Cindy Catudal Shank

Categories     World Cuisine Recipes     European     Italian

Time 4h50m

Yield 12

Number Of Ingredients 13

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  • Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  • Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  • Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  • Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g

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