Lemon Velvet Cake

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Hey there all my lemon lovers! Today I have a treat for you, because I am about to share with you how to make my Lemon Velvet Cake. This cake is a heavenly dessert that combines the refreshing tartness of lemons with a velvety, moist, vanilla cake. Simply bursting with citrus flavors and adorned with my luscious Cream Cheese Frosting and a refreshing lemon ganache, this cake is a true delight for anyone that loves lemons. Whether you’re celebrating a special occasion or simply craving a slice of sunshine on a plate, this Lemon Velvet Cake is sure to impress. So, without further adieu, let’s dive into the ingredients and discover how to create this zesty masterpiece.

For your lemon curd, you are going to need sugar, eggs, lemon juice and butter.

For your cake, you are going to need flour, baking powder, Himalayan pink salt, unsalted butter, vegetable oil, sugar, lemon zest, LorAnn Lemon Bakery Emulsion, freshly squeezed lemon juice, eggs, and milk.

For your Cream Cheese Frosting you will need salted butter, cream cheese (of course), confectioners’ sugar, and vanilla extract.

And lastly, for your lemon ganache, you are going to need white chocolate candy melts, freshly squeezed lemon juice, and yellow food coloring.

Lemon Curd: Before we dive into the cake itself, let’s start with the essential element—the lemon curd. This silky smooth curd adds a burst of tangy goodness to every bite. It is important to note that you should prepare your lemon curd ahead of time and allow it to chill in the refrigerator prior to baking your cake, as it will need several hours to chill completely before you can use it to assemble your cake. To begin, add your sugar, eggs, and lemon juice to a medium saucepan and whisk them together until you have a smooth mixture. Place your saucepan over medium heat and cook while whisking continuously. Your mixture will become very frothy as it is whisked. As your mixture gets hot enough to cook your eggs, the froth will subside and your mixture will begin to thicken. This will take about 5 minutes. Once your mixture is thick enough to coat a spoon without running off easily, remove your saucepan from the heat. Add in your pads of butter, one at a time, whisking continuously after each addition until they are fully melted. Transfer your lemon curd to a bowl. Cover it with a piece of plastic wrap pressed directly against the surface of your curd, covering it entirely to avoid a “skin” from forming on it. Transfer your bowl to the refrigerator to cool completely (about 2 hours). Your curd will thicken as it cools, providing a delectable filling for your cake layers.

Cake: To begin the cake-making process, preheat your oven to 350°F and prepare three or four (8-inch) cake pans (depending on your preference) by greasing the sides and placing parchment paper rounds in the bottoms.

Then, in a medium bowl, combine your flour, baking powder and salt, whisking gently to incorporate them completely; set aside. In a large bowl, add in your butter, oil, sugar, lemon zest, lemon bakery emulsion and lemon juice, and beat them with an electric hand mixer on high until they form a light and fluffy mixture; about 3-5 minutes (do not hold back on the creaming time). Next, add in your eggs, one at a time, mixing until just combined after each. Scrape down the sides of your bowl to make sure all of your ingredients are well incorporated. Add half of your dry ingredients to your wet ingredients and mix until they are mostly combined. Pour in ¾ cup of your milk and mix again until just combined. Add in the remainder of your dry ingredients and mix until mostly combined. Pour in your remaining ¾ cup of milk and mix until your ingredients are fully combined. Your batter will be thick. Do not overmix it.

Divide your batter evenly into your prepared pans and bake them for 20-25 minutes or until your cake tester comes out clean. Cool your cakes completely on a wire rack.

Cream Cheese Frosting: While your cakes are baking and cooling, go ahead and prepare your delectable cream cheese frosting. To do this, add your butter to a large bowl. Using an electric hand mixer, beat your butter until it is just creamy. Add in your cream cheese (remove this from the refrigerator about 20 minutes prior to using, as you will need it to still be chilled and firm to make your frosting) and beat until it is just combined. NOTE: It is important to beat your cream cheese only until it is just combined with your butter, as beating it too long will cause your frosting to become too soft and therefore it will melt off your cake when you try to frost it (adding extra confectioners’ sugar after your cream cheese is too soft will only make the frosting softer). Mix in your vanilla (or lemon bakery emulsion if you’re using that instead), then add your confectioners’ sugar. Beat on high until your confectioners’ sugar is fully combined. DO NOT OVERMIX.

To Assemble the Cake: Once your lemon curd and cakes have cooled completely, it’s time to assemble your masterpiece! If any domes have formed on your cake layers, carefully trim them off with a large serrated knife to ensure a flat surface. Place your first layer on your cake pedestal or cardboard cake round and pipe a dam of frosting around the outer edge. Fill the dam with a generous amount of your chilled lemon curd, spreading it out evenly.

Repeat this process with your remaining cake layers, omitting the lemon curd on the surface of the final layer. Apply a thin crumb coat of your Cream Cheese Frosting to your entire cake and refrigerate it for 1-3 hours. This chilling period will help your cake firm up, ensuring that it stays in place while you are applying your final coat of frosting.

Once firm, remove your cake from the refrigerator, put your final coat of frosting all over the entirety of your cake, smoothing it out with a cake scraper. Reserve 1 ½ – 2 cups of frosting for decoration. Set it aside while you make your lemon ganache.

Lemon Ganache: When your cake is chilled and your frosting is set, it’s time to add on the finishing touches. To do this, begin by preparing your lemon ganache. Microwave your chocolate for 1 minute and your lemon juice for 30 seconds. Pour your lemon juice over your chocolate and let sit for 5 minutes. The key to making the perfect ganache is to let it rest. Your warmed chocolate and lemon juice will work their magic during this resting period. After the 5 minutes has passed, add in your desired amount of food coloring and whisk your ganache until it’s fully incorporated. Transfer it to a squeeze bottle and let it cool for a few minutes before using or it might run down the sides of your cake too much. When ready, gently squeeze your ganache around the top circumference of your cake, letting it drip down the sides. Squeeze the remainder of your ganache over the top surface of your cake and smooth it into a thin layer with an icing spatula until it is fully covered.

Finally, using your reserved Cream Cheese Frosting, pipe swirls on top of your cake. For an extra touch of elegance, adorn the swirls with fresh lemon slices (see photos). The vibrant yellow hues and refreshing, tangy aroma will leave your guests eagerly anticipating their first bite.

Indulging in a slice of my Lemon Velvet Cake is like taking a bite of sunshine. With its tangy lemon curd, moist and velvety vanilla cake layers, and luscious Cream Cheese Frosting, this cake is a showstopper at any gathering. The combination of zesty flavors and delicate sweetness will have your taste buds dancing with delight. So, why not gather your ingredients, preheat your oven, and embark on a journey to create this delectable Lemon Velvet Cake? Your efforts will be rewarded with a citrusy masterpiece that’s sure to leave a lasting impression.