Best 2 Lemon Velvet Cream Cake Recipes
**Indulge in the Delightful Symphony of Lemon Velvet Cream Cake: A Culinary Masterpiece Unveiled**
? Prepare to embark on a tantalizing culinary journey as we introduce the exquisite Lemon Velvet Cream Cake, a symphony of flavors and textures that will captivate your senses. This delectable creation boasts a tender and moist lemon velvet cake base, delicately infused with vibrant citrus notes, layered with a velvety smooth lemon cream filling, and crowned with a luscious lemon glaze. Each bite promises an explosion of refreshing lemon zest, perfectly balanced by the richness of the cream filling and the subtle crunch of the cake's crumb. Discover the art of crafting this culinary masterpiece with our comprehensive recipe, complete with step-by-step instructions and expert tips. Additionally, explore variations of this classic, including a gluten-free adaptation and a delightful lemon velvet cupcakes recipe, ensuring there's a perfect option for every palate and dietary preference.
LEMON VELVET CREAM CAKE
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
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 CREAM CAKE
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
Categories Dessert
Time 2h
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, 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
Tips:
- Mise en Place: Before you start baking, measure and gather all your ingredients and equipment. This will help you stay organized and avoid scrambling during the baking process.
- Room Temperature Ingredients: For most baking recipes, it's important to use room temperature ingredients, especially butter and eggs. This allows them to incorporate more easily into the batter and results in a smoother, more even texture.
- Creaming Butter and Sugar: When creaming butter and sugar together, make sure to do it until the mixture is light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Don't Overmix: Overmixing the batter can lead to a tough, dense cake. Mix just until the ingredients are combined and no more.
- Proper Baking Temperature: Make sure your oven is preheated to the correct temperature before baking. This will help ensure that the cake bakes evenly.
- Cooling the Cake: After baking, allow the cake to cool completely before frosting or decorating. This will help prevent the frosting from melting and make it easier to handle.
Conclusion:
The recipes in this article offer a variety of delicious and visually appealing cakes that are perfect for any occasion. With careful preparation, attention to detail, and the right techniques, you can create stunning cakes that will impress your friends and family. Remember to follow the tips provided in this summary to ensure success in your baking endeavors. Happy baking!
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