Lemon Velvet Cream Cake

Name: Lemon Velvet Cream Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 85 grams package cream cheese, softened; 1 box Betty Crocker® SuperMoist® lemon cake mix; 1 Tbsp grated lemon peel; 1 Tbsp milk; 158 milliliters powdered sugar; 473 milliliters whipping cream

This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 18g of fat, and From preparation to the plate, this recipe takes around 2 hours. A mixture of cream cheese, powdered sugar, whipping cream, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Oven

Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Whipping Cream

Cream Cheese

Lemon Peel

Milk

Equipment you will use

Hand Mixer

Bowl

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.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture.

Ingredients you will need

Whipped Cream