Lemon Velvet Cake- Super Moist Homemade Lemon Cake Recipe
"This Lemon Velvet Cake is ultra moist and has a velvety soft texture. We've filled it with homemade lemon curd and whipped cream and frosted with lemon buttercream frosting!..."
INGREDIENTS
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1 (8oz)(226g) package cream cheese, softened
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1 1/2 sticks (3/4c)(168g) unsalted butter, softened
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2 cups (400g) sugar
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4 large eggs, room temperature (to save time you can warm them in a bowl of very warm water for 5 min)
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3 cups (342g) cake flour- see Notes for substitution
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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3/4 cup (175g) milk
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1/4 cup lemon juice (approximate amount in one small lemon)
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1/4 cup (54g) vegetable oil (we used canola oil)
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1 Tablespoon (10g) Lemon Extract
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Zest of two lemons
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3/4 cup (150g) sugar
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1/4 cup (30g) cornstarch
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1 cup (236g) water
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2 large egg yolks, lightly beaten
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2 Tablespoons (28g) butter
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1 Tablespoon grated lemon zest
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4 Tablespoons fresh lemon juice
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1 cup (240g) heavy cream
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1/4 (29g) cup powdered sugar
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1 (4g) teaspoon vanilla
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3 sticks (339g) unsalted butter slightly softened
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2 teaspoons (8g) lemon extract (adjust amount to your liking)
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Zest of 1 lemon (optional)
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7 1/2 cups (863g) powdered sugar
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1/4 cup (60g) milk or more to reach the consistency you like
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*Yellow Coloring Gel is Optional (we used a touch of Americolor Lemon Yellow)
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