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Lemon Velvet Cream Cake Recipe


  • Lemon Velvet Cream Cake
    Lemon Velvet Cream Cake

    1 box Betty Crocker® SuperMoist® lemon cake mix

  • Water, vegetable oil as well as eggs called with regard to upon cake mix box
  • One package (Three oz) cream cheese, softened
  • One tablespoon milk
  • One tablespoon grated lemon peel
  • 2 mugs whipping cream
  • 2/3 cup powdered sugar
  • Lemon twist, in the event that desired

How to make Lemon Velvet Cream Cake

  • Heat stove to 350°F (325°F for dark or even quality pans). Grease bottoms only associated with 2 8- or 9-inch round cake pans with reducing (don’t use cooking food spray). Help to make cake mix because directed upon box, using water, oil as well as eggs. Put into cookware.
  • Bake and funky because directed on box with regard to 8- or even 9-inch spherical cake pans.
  • Meanwhile, within large bowl, beat cream cheese, milk and 1 tablespoon lemon peel along with electrical mixing machine on low pace till smooth. Beat within whipping cream and powdered sugar. Defeat upon high-speed, scraping dish occasionally, until stiff peaks form.
  • Cut each cake layer flat to create 2 layers. (To cut, tag side of cake with toothpicks and cut along with lengthy, slim knife.) Fill each layer along with 1/2 cup whipped cream mixture. Frost side and surface of cake along with leftover whipped cream mixture. Take with a lot more lemon twist. Shop within refrigerator.
  • Lemon Velvet Cream Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 2 hours
Servings: 12 to 16 servings

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