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Lemon Velvet Cake recipe

Lemon Velvet Layer Cake.

A spring favorite for lemon lovers.

Recipe: Lemon Velvet Cake

2 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3 large eggs, lightly beaten
1 cup milk
1/4 teaspoon lemon extract
1 teaspoon lemon rind

Lemon Filling:
2/3 cup SPLENDA® Sugar Blend for Baking
2 1/2 tablespoons cornstarch
1 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons lemon rind
1/4 cup freshly squeezed lemon juice

Whipped Cream Frosting (optional):
1 1/4 cups whipping cream
2 tablespoons SPLENDA® Sugar Blend for Baking
1 teaspoon lemon rind
1/4 teaspoon lemon extract

  • Cake Layer Directions: Preheat oven to350°F (175°C). Grease and flour 2 (8-inch) round cakepans.
  • Combine flour, SPLENDA® Sugar Blendfor Baking, baking powder, and salt in a large mixing bowl. Cutbutter into flour mixture with a fork or a pastry blender untilcrumbly. (This procedure may be done with a mixer at the lowestspeed).
  • Stir together eggs, milk, lemon extract,and lemon rind in a small mixing bowl; add 1/3 of the egg mixtureto flour mixture. Beat at low speed of an electric mixer untilblended. Beat at medium speed for 30 seconds or until batteris smooth, stopping to scrape down sides of the bowl. Repeatprocedure 2 times. Spoon batter into prepared pans.
  • Bake for 25 to 30 minutes or until a toothpickinserted in center comes out clean. Cool in pans on a wire rack10 minutes; remove layers from pans and cool on a wire rack.
  • Lemon Filling Directions: combine SPLENDA®Sugar Blend for Baking, cornstarch, and water. Cook over mediumheat, whisking constantly, in a non reactive saucepan until mixturethickens. Gradually add about one-fourth of hot custard mixtureinto yolks, whisking until blended; return to remaining hot mixture,whisking constantly. Cook, whisking constantly, until mixturecomes to a boil; boil 1 minute, whisking constantly. Remove fromheat and stir in butter, lemon rind and lemon juice. Place plasticwrap on the surface. Set aside to cool.
  • Whipped Cream Frosting Directions: beatwhipping cream until foamy; gradually add SPLENDA® SugarBlend for Baking, lemon rind, and lemon extract, beating untilsoft peaks form.
  • To Assemble Cake: spread Lemon Fillingbetween cake layers. Spread Whipped Cream Frosting on top andsides of cake.

    Makes 16 servings.

    Nutritional Facts Per Serving: Calories:350; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 9g;Cholesterol: 115mg; Sodium: 210mg; Total Carbs: 41g; DietaryFiber: 0g; Sugars: 23g; Protein: 4g

    Exchanges Per Serving: 2 1/2 Starches,3 Fats

    Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website

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  • Comments



    Do you happen to have the lemon cream cheese recipe on the website? I m gonna check right now since I have a block or cream cheese in my fridge waiting to be used sometime.


    Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting.

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