Best 3 Lemon Velvet Sheet Cake Recipes
Indulge your taste buds in a symphony of citrusy delight with our delectable Lemon Velvet Sheet Cake. This extraordinary dessert combines the vibrant flavors of lemon and the velvety texture of a classic sheet cake, resulting in a culinary masterpiece that will tantalize your senses.
Dive into our collection of recipes, each offering a unique twist on this timeless treat. From the classic Lemon Velvet Sheet Cake, bursting with tangy lemon flavor, to the decadent Lemon Velvet Sheet Cake with Cream Cheese Frosting, a harmonious blend of sweetness and tang, we have a recipe for every palate.
For those seeking a gluten-free option, our Gluten-Free Lemon Velvet Sheet Cake is a delightful alternative, offering the same delectable flavors without compromising on texture. And for those who prefer a vegan treat, our Vegan Lemon Velvet Sheet Cake is a delightful plant-based option that delivers all the zesty goodness you crave.
No matter your dietary preferences, our Lemon Velvet Sheet Cake recipes are sure to satisfy your cravings for a sweet and tangy indulgence. Gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones utterly captivated.
LEMON SHEET CAKE WITH BUTTERCREAM FROSTING
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
Provided by Yossy Arefi
Categories cakes, dessert
Time 50m
Yield One 9-by-13-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
- In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
- With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
- Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
- Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
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 SHEET CAKE
Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 35 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.
Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use fresh lemons for optimal flavor. If fresh lemons are unavailable, use bottled lemon juice, but reduce the amount by half.
- To achieve a smooth and creamy batter, ensure all ingredients are at room temperature before mixing.
- Do not overmix the batter, as this can result in a tough cake. Mix only until the ingredients are well combined.
- Bake the cake in a preheated oven to ensure even cooking.
- Allow the cake to cool completely before frosting. This will prevent the frosting from melting.
- For a richer flavor, use a cream cheese frosting or a lemon curd filling.
Conclusion:
Lemon Velvet Sheet Cake is a delightful and versatile dessert perfect for various occasions. Its vibrant lemon flavor, velvety texture, and creamy frosting make it an irresistible treat. Whether you prefer a classic yellow cake or a more decadent chocolate version, this recipe provides a delicious and easy-to-follow guide. With its simple ingredients and straightforward instructions, Lemon Velvet Sheet Cake is sure to become a favorite in your baking repertoire. So, gather your ingredients, preheat your oven, and indulge in the delightful experience of creating this delectable lemon masterpiece.
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