adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Velvet Cream Cake
Lemon Velvet Cream Cake
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours
Indulge in luxurious lemon velvet cake with silky cream cheese frosting, a fan-favorite for its decadent layers and tangy flavor infusion.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3 oz cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon grated lemon peel
  • 2 cups whipping cream
  • 2/3 cup powdered sugar
  • Lemon twists, if desired
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and generously grease only the bottoms of 2 (8- or 9-inch) round cake pans with shortening (avoid using cooking spray).
  • Prepare and bake the cake according to the instructions on the box for 8- or 9-inch round cake pans. After baking, cool the cake, then refrigerate the layers for 45 minutes to make them easier to handle.
  • In a large bowl, combine cream cheese, milk, and 1 tablespoon of lemon peel. Mix with an electric mixer on low speed until smooth. Add whipping cream and powdered sugar. Increase speed to high, mixing until stiff peaks form, scraping the bowl occasionally.
  • Slice each cake in half horizontally to create 4 layers. (To cut, mark the cake's side with toothpicks and use a long, thin knife.) Place 1 layer on a serving plate. Spread 1/2 cup of the whipped cream mixture on top. Repeat with the other layers. Frost the sides and top of the cake with the remaining whipped cream mixture. Garnish with lemon twists. Store covered loosely in the refrigerator.

Similar Recipes