RECIPES FOR LEMON VELVET CAKE
This Lemon Velvet Cake is light, incredibly moist, and rises to an amazing height thanks to the three cake layers.
The lemon cake has layers of homemade lemon buttercream, lemon curd, and whipped cream that serve as the filling and frosting.
This cake would be ideal for every occasion, from birthdays to weddings to bridal showers and everything in between.
This new lemon cake recipe we’ve added to our collection of tried-and-true lemon cake recipes has a great lemon flavor and a smooth, velvety texture that will soon make it a family favorite.
The addition of cream cheese to the batter sets this dish apart from our other lemon cake recipes. It doesn’t thicken the cake or dense, but it does impart a creaminess and richness to the cake.
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.
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.
Mix cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
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.
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.
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.
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.
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.
Make the glaze while the cake is cooling. Put powdered sugar and lemon juice into a big bowl. Whisk hard until it’s smooth.
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.