Lemon Velvet Cake

Lemon Velvet Cake: A Luscious Citrus Delight

If you’re looking for a show-stopping dessert that combines the tangy zest of lemons with rich, velvety textures, this Lemon Velvet Cake is the perfect choice! With layers of soft, lemon-infused cake, a bright lemon curd filling, fluffy whipped cream, and a decadent lemon buttercream, this cake is as delicious as it is beautiful. Whether it’s for a special celebration or simply a sweet indulgence, this cake will brighten up any occasion with its vibrant citrus flavor.

Ingredients:

For the Lemon Velvet Cake:

• 8 oz cream cheese, softened (226g)
• 1 ½ sticks unsalted butter, softened (168g)
• 2 cups sugar (400g)
• 4 large eggs, room temperature
• 3 cups cake flour (342g)
• 2 teaspoons baking powder (8g)
• ½ teaspoon baking soda (3g)
• ½ teaspoon salt (3g)
• ¾ cup milk (175g)
• ¼ cup lemon juice (juice of 1 small lemon)
• ¼ cup vegetable oil (54g)
• 1 tablespoon lemon extract (10g)
• Zest of 2 lemons

For the Lemon Curd Filling:

• ¾ cup sugar (150g)
• ¼ cup cornstarch (30g)
• 1 cup water (236g)
• 2 large egg yolks, lightly beaten
• 2 tablespoons butter (28g)
• 1 tablespoon grated lemon zest
• 4 tablespoons fresh lemon juice

For the Whipped Cream:

• 1 cup heavy cream (240g)
• ¼ cup powdered sugar (29g)
• 1 teaspoon vanilla (4g)

For the Lemon Buttercream:

• 3 sticks unsalted butter, softened (339g)
• 2 teaspoons lemon extract (adjust to taste) (8g)
• Zest of 1 lemon (optional)
• 7 ½ cups powdered sugar (863g)
• ¼ cup milk (60g) or more to adjust consistency
• Yellow coloring gel (optional)

Directions:

For the Lemon Velvet Cake:

1. Preheat the oven to 325°F (163°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. The mixture may look curdled—this is normal. Set aside.
4. In the bowl of a stand mixer, cream together the softened butter and cream cheese on medium speed until smooth.
5. Gradually add the sugar and continue mixing for 2-3 minutes until light and fluffy.
6. Add the eggs, one at a time, mixing until just combined after each addition.
7. With the mixer on low speed, alternately add the dry ingredients and milk mixture, beginning and ending with the flour mixture. Mix until just combined.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 5-10 minutes before turning them out onto a wire rack to cool completely.

For the Lemon Curd Filling:

1. In a saucepan, combine the sugar, cornstarch, and water over medium heat, stirring constantly until the mixture thickens and comes to a boil (3-4 minutes). Boil for 1 more minute.
2. Remove from heat. Gradually stir about ½ cup of the hot mixture into the egg yolks, then return the egg mixture to the saucepan, stirring constantly.
3. Cook for another 1-2 minutes until the curd thickens.
4. Remove from heat and stir in the butter, lemon juice, and zest. Let the lemon curd cool completely, then cover with plastic wrap pressed against the surface to prevent a skin from forming. Refrigerate until ready to use.

For the Whipped Cream:

1. Chill the mixing bowl and beaters in the freezer for 10 minutes.
2. Beat the heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form, about 1-2 minutes. Be careful not to overbeat.

For the Lemon Buttercream:

1. In the bowl of your mixer, beat the butter until smooth. Add lemon extract and zest, and mix until combined.
2. Gradually add the powdered sugar, alternating with the milk, until the desired consistency is reached.
3. Continue mixing for 3-5 minutes until the buttercream is light and fluffy. Add a small amount of yellow food coloring if desired.

Assembling the Cake:

1. Place the first cake layer on a serving plate or cake stand. Pipe a dam of buttercream around the edge to hold in the filling.
2. Spread a layer of lemon curd inside the dam, followed by a layer of whipped cream.
3. Add the second cake layer and repeat the process with the dam and fillings.
4. Place the third cake layer on top and use any remaining buttercream to fill in gaps and crumb coat the cake. Chill the cake for 15 minutes to set the crumb coat.
5. Frost the cake with the remaining buttercream. For a decorative finish, use a cake comb on the sides and pipe rosettes around the top edge. Fill the center with a thin layer of lemon curd if desired.
6. Chill the cake until ready to serve.

Recipe Details:

• Prep Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12 slices
• Calories: 460 kcal per slice

This Lemon Velvet Cake offers the perfect balance of tangy lemon flavor and velvety, moist cake layers. The refreshing lemon curd filling pairs beautifully with the whipped cream and lemon buttercream, creating a burst of citrus in every bite. It’s an ideal cake for spring and summer celebrations, or anytime you want to impress with a bright and zesty dessert!

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