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Lemon Velvet Cream Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you’ll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Updated Jul 24, 2023
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening (do not use cooking spray).
  • 2
    Make, bake and cool cake as directed on box for 8- or 9-inch round cake pans. Refrigerate layers 45 minutes for easier handling.
  • 3
    Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
  • 4
    Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place 1 cake layer on serving plate. Spread 1/2 cup of the whipped cream mixture on top. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Garnish with lemon twists. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Short on time? Fill and frost cake with this quick frosting. Stir 2 teaspoons grated lemon peel into each of 2 tubs (12 oz each) Betty Crocker™ Betty Whipped Whipped Cream Frosting.
  • tip 2
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of a plate. Remove after frosting, and decorating is complete.
  • tip 3
    If you’re looking for a stronger lemon flavor, experiment with adding a little extra lemon peel to the frosting.
  • tip 4
    Looking for something to serve a larger crowd? This Lemon Buttermilk Cake serves 24 people!
  • tip 5
    For a pretty lemon twist, use a bartender's zester or "channel knife" to remove the peel from the lemon.

Nutrition

370 Calories, 23g Total Fat, 4g Protein, 36g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
290mg
12%
Potassium
65mg
2%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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