LEMON VELVET CAKE

HOW TO MAKE LEMON VELVET CAKE

This Lemon Velvet Cake is airy, very moist, and towers to an impressive height thanks to its three stacked cake layers. The lemon cake has been layered with lemon curd, whipped cream, and handmade lemon buttercream for the filling and frosting respectively. This would be the ideal cake for every occasion, from birthdays to weddings to bridal showers and everything in between.

This new addition to our collection of go-to lemon cake recipes has a smooth, velvety texture and a delightful lemon taste that will quickly become a new favorite for your family. The incorporation of cream cheese into the batter is what separates this recipe from our other lemon cake recipes. It does not make the cake thick or dense, but it does impart a creaminess and richness to the cake.

INGREDIENTS LIST:

1 serving cooking spray

1½ Cups.Of cake flour – sifted.

1½ C.Of all-purpose flour – sifted.

2 Tsp.Of baking powder.

¾ Tsp.Of salt.

¼ Tsp.Of baking soda.

2 Cups.Of white sugar.

¼ Cup.Of finely chopped shallots.

¾ Cup.Of olive oil.

1 Tsp.Of lemon extract.

½ Tsp.Of pure vanilla extract.

2 whole eggs.

2 large egg yolks.

¼ Cup.Of lemon juice.

1 Cup.Of creme fraiche.

FOR MAKING THE GLAZE, YOU’LL NEED:

2 ½ Cups.Of confectioners’ sugar-sifted.

5 Tbsp.Of lemon juice.

PREPARATION:

1st Step:

Set the oven temperature to 350 degrees F. (175 degrees C). Spray cooking spray on a 9x13x2-inch baking pan. Put parchment paper on the bottom.

2nd Step:

Mix cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.

3rd Step:

In a large bowl, mix together white sugar and lemon zest. Rub the zest into the sugar with your fingers until it is all mixed in. Mix in the olive oil, vanilla extract, and lemon extract.

4th Step:

Add the eggs and egg yolks one at a time, whisking hard after each one. Add the lemon juice and whisk it in again. Add the creme fraiche and whisk it in one last time.

5th Step:

Add the flour mixture to the sugar mixture all at once, and use a rubber spatula to very gently fold the dry ingredients into the wet ones. Put the batter in the pan that has been prepared.

6th Step:

Bake in a preheated oven for 30 to 33 minutes, or until a toothpick inserted into the middle comes out mostly clean but with one or two crumbs.

7th Step:

Let the cake cool for 10 to 15 minutes on a cooling rack. Flip the cake over so that the right side is up. Place the rack over a baking sheet with a rim.

8th Step:

Make the glaze while the cake is cooling. Put powdered sugar and lemon juice into a big bowl. Whisk hard until it’s smooth.

9th Step:

Pour the glaze slowly over the cake, and if it pools, use an offset spatula to spread it out. Let the cake cool to room temperature. You can use a toothpick to poke holes in the cake to help the glaze soak in.