Ingredients for Lemon Velvet Cream Cake
- 1 (18 1/4 ounce) package lemon cake mix
- 2 tablespoons 2% milk
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon lemon zest (plus additional for garnish, optional)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 lemon twist (for garnish, optional)
- 1 teaspoon lemon extract
- 4 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1.5 to 2 cups lemon curd
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How to Make Lemon Velvet Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour the bottoms only of two 8- or 9-inch round cake pans.
- Prepare Betty Crocker cake mix according to package directions for 8- or 9-inch layers. Bake and let cool completely.
- Refrigerate cake layers for 45 minutes to firm up before frosting.
- While cakes cool, prepare the lemon curd filling (recipe not included - use your favorite recipe, aiming for approximately 1.5-2 cups).
- In a large bowl, beat 8 ounces cream cheese with 2 tablespoons milk and 1 tablespoon lemon zest using an electric mixer on low speed until smooth.
- Gradually add 2 cups heavy whipping cream and 1/2 cup powdered sugar. Beat on low speed until combined.
- Increase speed to high and beat until stiff peaks form, scraping down the sides of the bowl as needed.
- Carefully slice each cake layer horizontally to create four layers.
- Spread 1/2 cup of lemon curd between each cake layer.
- Frost the sides and top of the cake with the remaining cream cheese frosting.
- Garnish with a lemon twist or additional lemon zest for an extra touch of elegance.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
90g
Fat
67g
Carbs
12g
