Lemon Velvet Cream Cake Top Reviews:
Made this Lemon Velvet Cream Cake for my hubby’s birthday. He doesn’t like cake or frosting that is extremely sweet. He said this was perfect!! All our other guests really enjoyed it as well. This recipe was a huge hit. Next time I will try adding some blueberries and raspberries in between the layers for added goodness. Yummy!!
The only addition I made was to squeeze some fresh lemon juice in the frosting. It was really wonderful. I’m making it again today for someone’s birthday. Oh, I did cut the frosting in half for a 2 layer cake.
i have looked for a long time for a lemon cake using oil no butter or crisco and i would like to use fresh blueberries , so it would be a lemon blueberry cake , i hope you can help me i had a beautiful recipe.
I rarely leave reviews but this time I had to. For the cake, I followed it exactly except that I omitted the vanilla extract and squeezed some fresh lemon juice into the batter. For the icing, I used 2 sticks of butter and 6 cups of powdered sugar. I used fresh squeezed lemon juice and a little milk (it yielded plenty of frosting for a 9 inch 2 layer cake. The cake baked very high and had a beautiful presentation. The texture was soft and moist but held up in the layers. Yum!!!!
I made this cake recently after printing the recipe from the site. I love Lemon (anything), but my family doesn’t. The cake was very good, but I made just a couple of changes to the baked cake. When the cake was done I made holes in the top of the cake with a wooden spoon. I poured one package of Lemon Jello (made with one cup boiling water) over the top of the cake. I refrigerated the cake for maybe an hour.
Made this cake for my husbands birthday yesterday, it was a hit! Followed some suggestions below and added fresh lemon juice to the cake mix & frosting (1-2 tbls.) Took the advice and raised the powered sugar to 1 full cup in the iceing. Also, I added blueberries and blackberries in between the cream cheese, whipped cream frosting…
I made the frosting following the recipe, except I used more powdered sugar. I added one teaspoon of Lemon Extract to the frosting and a little more of the grated Lemon Peel than the recipe called for. The frosting was one of the best I’ve tasted and I have been cooking for many years. I will definitely be making this cake again. I brought the cake to my office and the people I work with loved it. It had a nice Spring look and taste.
I made this cake over the weekend and it turned out great! as of day 3 it was completly gone and my family want me to make another for the 4th. Now the only thig is the frosting makes way too much and i did have plenty left over so i will be able to cut that part of the recipe.
1 box lemon cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Source: Southern Recipes