Ingrédients pour Lemon Velvet Layer Cake
- Cake Flour
- Splenda Sugar Blend For Baking
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons (½ stick) unsalted butter
- 4 large eggs
- 1 cup milk
- 2 teaspoons lemon extract
- Zest of 1 lemon (for cake) + Zest of 1 ½ lemons (for filling and frosting)
- ¼ cup cornstarch
- 1 cup water
- Egg Yolks
- Fresh Lemon Juice
- 2 cups heavy cream
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Comment préparer Lemon Velvet Layer Cake
- **Cake Layers:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups Splenda sugar blend, 3 ½ teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 4 large eggs, 1 cup milk, 2 teaspoons lemon extract, and the zest of 1 lemon.
- Gradually add one-third of the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Beat on medium speed for 30 seconds, scraping down the sides of the bowl as needed.
- Repeat steps 5 and 6 twice more, adding the remaining wet ingredients in two more additions.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Lemon Filling:**
- In a medium saucepan, whisk together ½ cup Splenda sugar blend, ¼ cup cornstarch, and 1 cup water.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. (About 1-2 minutes).
- In a small bowl, whisk together 2 large egg yolks.
- Temper the egg yolks by slowly whisking in about ¼ cup of the hot cornstarch mixture.
- Pour the tempered egg yolks back into the saucepan with the remaining mixture.
- Cook, whisking constantly, for 1 minute after the mixture returns to a boil.
- Remove from heat and stir in 4 tablespoons (½ stick) unsalted butter, the zest of 1 lemon, and ¼ cup lemon juice.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Set aside to cool completely.
- **Whipped Cream Frosting:**
- In a large bowl, beat 2 cups heavy cream until soft peaks form.
- Gradually add ½ cup Splenda sugar blend, the zest of ½ lemon, and 1 teaspoon lemon extract, beating until stiff peaks form.
- **Assembly:**
- Once the cakes and filling are completely cool, level the tops of the cakes if necessary.
- Spread a layer of lemon filling between the cake layers.
- Frost the entire cake with the whipped cream frosting.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
41g
Fat
48g
Carbs
13g
