Description
Lemon velvet cake delivers a zesty twist on classic dessert perfection with its velvety crumb and tangy cream cheese frosting. Servers and guests will appreciate this delightful Southern-inspired treat that balances subtle citrus notes with rich, creamy textures.
Ingredients
Scale
- 4 large eggs, room temperature
- 3 cups cake flour (342g)
- 2 cups sugar (400g)
- 1 ½ sticks unsalted butter, softened (168g)
- 8 oz (226g) cream cheese, softened
- ¾ cup milk (175g)
- ¼ cup lemon juice (juice of 1 small lemon)
- ¼ cup vegetable oil (54g)
- 1 tbsp lemon extract (10g)
- 2 tsp baking powder (8g)
- ½ tsp baking soda (3g)
- ½ tsp salt (3g)
- Zest of 2 lemons
- ¾ cup sugar (150g)
- ¼ cup cornstarch (30g)
- 1 cup water (236g)
- 2 large egg yolks, lightly beaten
- 2 tbsps butter (28g)
- 1 tbsp grated lemon zest
- 4 tbsps fresh lemon juice
- 1 cup heavy cream (240g)
- ¼ cup powdered sugar (29g)
- 1 tsp vanilla (4g)
- 3 sticks unsalted butter, softened (339g)
- 7 ½ cups powdered sugar
Instructions
- Preparation: Prepare three 8-inch cake pans by generously greasing and lining with parchment paper, ensuring smooth cake release.
- Dry Ingredient Symphony: Thoroughly sift cake flour, baking powder, and salt, creating a light, airy foundation for the cake.
- Liquid Harmony: Whisk milk, vegetable oil, lemon juice, lemon extract, and zest together, allowing subtle flavor infusion.
- Creaming Technique: Utilize stand mixer to blend butter and cream cheese until achieving luxurious, silky consistency.
- Sugar Integration: Gradually incorporate sugar while whipping, transforming mixture into voluminous, pale cream.
- Egg Incorporation: Gently fold eggs one at a time, maintaining structural integrity of the batter.
- Batter Composition: Alternate folding dry ingredients and liquid mixture into creamed base, ensuring uniform distribution without overmixing.
- Baking Precision: Pour batter evenly into prepared pans, leveling surfaces for consistent baking and smooth cake layers.
- Thermal Transformation: Bake at 325°F for 28-30 minutes, confirming doneness through toothpick test and golden-edged appearance.
- Cooling Protocol: Rest cakes briefly in pans, then transfer to cooling rack to prevent moisture retention.
- Lemon Curd Creation: Combine sugar, cornstarch, and water in saucepan, stirring continuously until thickened and bubbling.
- Custard Technique: Temper egg yolks by gradually introducing hot mixture, then return to heat for final cooking and safety.
- Curd Refinement: Enrich with butter, lemon juice, and zest, then refrigerate after complete cooling.
- Cream Preparation: Whip heavy cream with powdered sugar and vanilla until soft, billowy peaks form.
- Buttercream Mastery: Beat butter, then blend in lemon extract and zest, gradually incorporating powdered sugar for smooth consistency.
- Architectural Assembly: Layer first cake round, piping buttercream dam to create secure filling boundaries.
- Filling Strategy: Spread lemon curd and whipped cream within buttercream perimeter.
- Layer Completion: Stack remaining cake rounds, ensuring balanced and stable structure.
- Crumb Sealing: Apply initial thin frosting layer and chill briefly to set and prevent crumb interference.
- Final Frosting: Lavishly coat cake with remaining buttercream, creating elegant textural design if desired.
- Presentation Finale: Optionally embellish with additional lemon curd and refrigerate until serving moment.
Notes
- Prep with Precision: Carefully grease and line cake pans to prevent sticking and ensure smooth cake removal.
- Temperature Control: Maintain consistent 325°F baking temperature for even, golden cake layers without burning.
- Mixing Mastery: Alternate dry and wet ingredients gently to preserve air bubbles and achieve a tender, velvety crumb.
- Chill for Success: Refrigerate cake briefly after crumb coating to stabilize frosting and create a smooth, professional finish.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg