LEMON VELVET CAKE RECIPE RECIPES
LEMON VELVET CREAM CAKE RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 8
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 , CarbohydrateContent 38 g, CholesterolContent 115 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 24 g, TransFatContent 1/2 g
LEMON LAYER CAKE RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 22
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, FatContent 48g fat (30g saturated fat), CholesterolContent 219mg cholesterol, SodiumContent 656mg sodium, CarbohydrateContent 96g carbohydrate (72g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
More about "lemon velvet cake recipe recipes"
RASPBERRY LEMON CAKE RECIPE: HOW TO MAKE IT
Want a change from chocolate cake? Try this elegant cake packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. —Shirley Warren, Thiensville, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Desserts
Calories 792 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Desserts
Calories 792 calories per serving
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Press plastic wrap onto the surface of the curd and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour batter into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cake layers with a fork; pour lemonade mixture over tops. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place 1 cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
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LEMON CREAM CAKE (OLIVE GARDEN) RECIPE - FOOD.COM
Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 630.5 per serving
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 630.5 per serving
- Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
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RED VELVET CAKE RECIPE - NYT COOKING
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
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CHEESECAKE FACTORY RED VELVET CAKE RECIPE | TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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BEET RED VELVET CAKE RECIPE - NYT COOKING
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 376 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 376 per serving
- To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
See details
CHEESECAKE FACTORY RED VELVET CAKE RECIPE | TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
See details
ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds.
Equipment and preparation: You will need a 25cm/10in angel food cake pan.
From bbc.co.uk
Reviews 4.9
Cuisine American
From bbc.co.uk
Reviews 4.9
Cuisine American
- Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately.
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GRANDMA'S RED VELVET CAKE RECIPE | SUNNY ANDERSON | FOO…
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 0 minutes
Category dessert
Reviews 4.2
Total Time 1 hours 0 minutes
Category dessert
- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
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BISQUICK® VELVET CRUMB CAKE RECIPE - BETTYCROCKER.COM
This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 320 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 320 per serving
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From sugargeekshow.com
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LEMON VELVET CAKE W/ LEMON CREAM CHEESE FROSTING + VIDE…
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THE BEST EVER RED VELVET CAKE RECIPE | I HEART RECIPES
Aug 16, 2015 · By far, this is the BESTEST red velvet cake recipe ever! Thank you SOOO much! So glad I found you!! I’ve made many red velvet cake recipes from Bon Appetit magazine to well-known pastry bloggers/influencers, none of those compared to your recipe. Many recipes have way too much cocoa which turns it into a burgundy-colored chocolate cake.
From iheartrecipes.com
From iheartrecipes.com
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LEMON CAKE RECIPE - SMALL BATCH RECIPES FOR TWO
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MARY BERRY’S LEMON DRIZZLE CAKE | BAKING RECIPES | GOODT…
Apr 28, 2021 · While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Slice to serve. Watch our step-by-step video for Mary Berry’s lemon drizzle cake recipe
From goodto.com
From goodto.com
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MARY BERRY’S LEMON DRIZZLE CAKE | BAKING RECIPES | GOODT…
Apr 28, 2021 · While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Slice to serve. Watch our step-by-step video for Mary Berry’s lemon drizzle cake recipe
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From goodto.com
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RED VELVET CAKE - DOCTORED CAKE MIX RECIPE | MY CAKE SC…
This Red Velvet Cake (Doctored Cake Mix) recipe is moist, delicious, and has just the right amount of chocolate flavor! It is amazing with cream cheese frosting, and although it starts with a cake mix, it tastes like a scratch recipe…
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Mar 16, 2017 · This is the big decision when it comes to lemon cakes. In this lemon pound cake recipe I’m using lemon zest, fresh lemon juice, pure lemon extract and lemon yogurt!! Yep, it’s all about layers! I personally tend to steer clear of using lemon jell-o, lemonade mix or lemon pudding in my lemon …
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RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
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From natashaskitchen.com
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TRIPLE LAYER LEMON CAKE RECIPE - THE SPRUCE EATS
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From thespruceeats.com
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From dinnerthendessert.com
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From thestayathomechef.com
From thestayathomechef.com
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WOW. Do yourself a favor and make this amazing blueberry lemon bread… I made this for dessert but this would be perfect for breakfast too. This bread has the perfect balance sweetness and lemony tang. The magnificent lemon glaze seals in moisture. Check out the recipe and let me know if you make a loaf or two! Blueberry Lemon Bread Recipe
From bestcraftsandrecipes.com
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LUSCIOUS LEMON CAKE - THE STAY AT HOME CHEF
Can Luscious Lemon Cake be made into a 2 layer cake? Yes, this recipe is designed for either a 3 layer cake with thin layers, or a 2 layer cake with thicker layers without making any adjustments to the ingredients in this recipe.
From thestayathomechef.com
From thestayathomechef.com
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BEET RED VELVET CAKE RECIPE - NYT COOKING
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon …
From cooking.nytimes.com
From cooking.nytimes.com
See details
BLUEBERRY LEMON BREAD RECIPE - BEST CRAFTS AND RECIPES
WOW. Do yourself a favor and make this amazing blueberry lemon bread… I made this for dessert but this would be perfect for breakfast too. This bread has the perfect balance sweetness and lemony tang. The magnificent lemon glaze seals in moisture. Check out the recipe and let me know if you make a loaf or two! Blueberry Lemon Bread Recipe
From bestcraftsandrecipes.com
From bestcraftsandrecipes.com
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LEMON CAKE - PREPPY KITCHEN
Mar 27, 2019 · Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable. If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe …
From preppykitchen.com
From preppykitchen.com
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THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE ...
Mar 13, 2018 · Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe, so that everyone can make it. I use a combination of all purpose flour and cornstarch, so the cake …
From prettysimplesweet.com
From prettysimplesweet.com
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THE BEST VEGAN LEMON CAKE - LOVING IT VEGAN
May 10, 2018 · More Gorgeous Vegan Cakes. Our vegan white cake is a classic 8-inch beauty which is pretty much a vanilla cake, just with attempts to make it even whiter in color.; Our recipe for the best vegan chocolate cake can be made in either 8-inch or 9-inch cake pans and our easy vegan chocolate cake adapts well to multiple different cake pans.; Our vegan banana cake can be made as a 9×13 sheet cake …
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From lovingitvegan.com
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RED VELVET CAKE MIX COOKIES RECIPE | SOMEWHAT SIMPLE
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Jan 19, 2021 · Move aside, red velvet! Raspberry inside and out, this pink velvet cake—yes, pink!—is the perfect springtime dessert recipe. It'd also work beautifully around Valentine's Day, for a baby shower, or an anytime-of-the-year birthday. Get the recipe.
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From countryliving.com
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