Lemon Velvet Cake 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

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

Steps:

• 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, baking powder, baking soda, and salt for 30 seconds and set aside.
• 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 butter and cream cheese and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• 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 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 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. Works for cupcakes also (although there will be little to no dome).
• 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 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, 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 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 in the freezer for 10 minutes.
• 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 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 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 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 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 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 bit more milk, 1 teaspoon at a time.
• Place the first cake layer on the cake plate or pedestal.
• 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 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 any remaining gaps between the cake layers with buttercream.
• 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 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.

LEMON VELVET CAKE

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.

LEMON VELVET CAKE

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.