Lemon Velvet Cake

mycakeschool.com

Melissia

8 oz cream cheese, softened (226g) We used one 8 oz package, full fat.

1 ½ sticks unsalted butter, softened (168g) unsalted butter, softened

2 cups sugar (400g)

4 large eggs, room temperature (to save time you can warm them in a bowl of very warm water for 5 min)

3 cups cake flour- see Notes for substitution (342g)

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

¾ cup milk (175g)

¼ cup lemon juice approximate amount in one small lemon

¼ cup vegetable oil (we used canola oil) (54g)

1 Tablespoon Lemon Extract (10g)

Zest of two lemons

subheading: FOR THE LEMON CURD FILLING:

¾ cup sugar (150g)

¼ cup cornstarch (30g)

1 cup water (236g)

2 large egg yolks lightly beaten

2 Tablespoons butter (28g)

1 Tablespoon grated lemon zest

4 Tablespoons fresh lemon juice

subheading: FOR THE WHIPPED CREAM:

1 cup heavy cream (240g)

¼ cup powdered sugar (29g)

1 teaspoon vanilla (4g)

subheading: FOR THE LEMON BUTTERCREAM:

3 sticks unsalted butter, softened (33g)

2 teaspoons lemon extract (adjust amount to your liking) (8g)(Check extract to make sure it still smells lemony.)

Zest of 1 lemon optional

7 ½ cups powdered sugar (863g)

¼ cup milk or more to reach the consistency you like (60g)

note: ellow Coloring Gel is Optional we used a touch of Americolor Lemon Yellow

Directions at mycakeschool.com

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