Lemon Velvet Dessert Recipes

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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 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 CAKE



Lemon Velvet Cake image

I love this recipe because it reminds me of spring and the end of winter. I started making it at Good Cakes and Bakes as a reminder of the lemon cake my grandmother would make every Sunday. Technique tip: You can also use this recipe to make 24 cute, individual cupcakes. Just line muffin tins with cupcake liners and fill with the cake batter. Bake for 17-21 minutes, let cool and frost. Posted on NBC Today Show - https://www.today.com/recipes/lemon-velvet-cake-t153669

Provided by Gagoo

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/4 cups all-purpose flour, sifted
1 1/2 cups cake flour, sifted
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup canola oil
1/3 cup butter, room temperature
1/2 teaspoon vanilla extract
2 teaspoons lemon extract
3 large eggs
1 1/2 cups buttermilk
8 cups powdered sugar, sifted
1 cup unsalted butter
two 8-ounce packages cream cheese
1 teaspoon lemon extract
2 large lemon, zested
1/4 cup milk, plus more as needed

Steps:

  • For the cake:.
  • 1. Preheat oven to 325°F. Grease two 8-inch cake pans with nonstick cooking spray.
  • 2. In a large bowl, sift together both flours, baking soda, baking powder and salt. Set aside.
  • 3. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the sugar, canola oil, butter, vanilla and lemon extract. Beat well at high speed until light and fluffy, about 6-8 minutes.
  • 4. Beat the eggs in one at a time. After adding all eggs beat on medium speed for 3-4 minutes.
  • 5. Slowly add in the dry ingredients alternately with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 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, remove from mixer and use spatula to fold until all flour is incorporated.
  • 6. Spread batter evenly in each pan. Place in oven and bake for 27-35 minutes (turn pans half way through) or until a wooden toothpick inserted in the center comes out clean. Let cool completely before filling and frosting.
  • For the frosting:.
  • In the bowl of a stand mixer, fitted with the whisk attachment, mix together the powdered sugar, lemon zest and butter on low speed until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Add the cream cheese in chunks. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
  • To assemble:.
  • Fill and frost the cake the cooled cake layers. Slice and serve.

Nutrition Facts : Calories 841.9, Fat 34.5, SaturatedFat 14.6, Cholesterol 102.7, Sodium 393.6, Carbohydrate 130.1, Fiber 0.6, Sugar 104.8, Protein 5.7

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