Lemon Velvet Layer Cake Recipe

How to Make Lemon Velvet Layer Cake

1. **Cake Layers:**
2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
3. 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.
4. Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
5. In a separate bowl, whisk together 4 large eggs, 1 cup milk, 2 teaspoons lemon extract, and the zest of 1 lemon.
6. Gradually add one-third of the wet ingredients to the dry ingredients, mixing on low speed until just combined.
7. Beat on medium speed for 30 seconds, scraping down the sides of the bowl as needed.
8. Repeat steps 5 and 6 twice more, adding the remaining wet ingredients in two more additions.
9. Divide the batter evenly between the prepared cake pans.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
12. **Lemon Filling:**
13. In a medium saucepan, whisk together ½ cup Splenda sugar blend, ¼ cup cornstarch, and 1 cup water.
14. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. (About 1-2 minutes).
15. In a small bowl, whisk together 2 large egg yolks.
16. Temper the egg yolks by slowly whisking in about ¼ cup of the hot cornstarch mixture.
17. Pour the tempered egg yolks back into the saucepan with the remaining mixture.
18. Cook, whisking constantly, for 1 minute after the mixture returns to a boil.
19. Remove from heat and stir in 4 tablespoons (½ stick) unsalted butter, the zest of 1 lemon, and ¼ cup lemon juice.
20. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
21. Set aside to cool completely.
22. **Whipped Cream Frosting:**
23. In a large bowl, beat 2 cups heavy cream until soft peaks form.
24. Gradually add ½ cup Splenda sugar blend, the zest of ½ lemon, and 1 teaspoon lemon extract, beating until stiff peaks form.
25. **Assembly:**
26. Once the cakes and filling are completely cool, level the tops of the cakes if necessary.
27. Spread a layer of lemon filling between the cake layers.
28. Frost the entire cake with the whipped cream frosting.