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lemon velvet cream cake


a betty crocker recipe that starts with a boxed mix to simplify it. i used a lemon curd recipe for a filling and to make it more special. whip cream and cream cheese makes for a wonderful frosting


# # # # # # #


  1. Heat oven to 350f
  2. Grease bottoms only of two 8- or 9-inch round cake pans with shortening
  3. Make
  4. Bake and cool cake as directed on box for 8- or 9-inch rounds
  5. Refrigerate layers 45 minutes for easier handling
  6. Meanwhile
  7. In large bowl
  8. Beat cream cheese
  9. Milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth
  10. Beat in whipping cream and powdered sugar
  11. Beat on high speed
  12. Scraping bowl occasionally
  13. Until stiff peaks form
  14. Slice each cake layer in half horizontally to make a total of 4 layers
  15. Fill each layer with 1 / 2 cup whipped cream mixture
  16. Frost side and top of cake with remaining whipped cream mixture
  17. Garnish with additional lemon twist
  18. Store covered in refrigerator

Step 12

Total Time in Minute 50

Ingredients Count 7

cooking lemon velvet cream cake

See More Relate Photo


Lemon cake mix


Cream cheese

Lemon zest

Whipping cream

Powdered sugar

Lemon twist

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