Lemon Velvet Cake Recipes

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:

• 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.

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:

• 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.

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.

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:

• 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.