Lemon Velvet Bliss Cake
Delight in a slice of this Lemon Velvet Bliss Cake, a light and airy dessert that perfectly balances sweetness with zesty lemon flavor. This cake features a unique Splenda Sugar Blend to create a moist, tender crumb without the extra calories. Layered with a smooth and tangy lemon filling and topped with a luscious whipped cream frosting, this cake is perfect for any occasion—from birthday celebrations to sunny afternoon teas. Give it a try and let the refreshing lemon notes stimulate your senses!
N/A
Servings
220
Calories
20
Ingredients
Ingredients
Cake flour
2 1/2 cups (sifted)
Splenda Sugar Blend for Baking
1 cup
Baking powder
2 1/2 teaspoons
Salt
1/2 teaspoon
Butter
1/2 cup (softened)
Large eggs
3 (lightly beaten)
Milk
1 cup
Lemon extract
1/4 teaspoon
Lemon rind
1 teaspoon (grated)
Splenda Sugar Blend for Baking
2/3 cup
Cornstarch
2 1/2 tablespoons
Water
1 cup
Egg yolks
2 (lightly beaten)
Butter
2 tablespoons
Lemon rind
2 tablespoons (grated)
Fresh lemon juice
1/4 cup
Whipping cream
1 1/4 cups
Splenda Sugar Blend for Baking
2 tablespoons
Lemon rind
1 teaspoon (grated)
Lemon extract
1/4 teaspoon
Instructions
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1. Cake Layer Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans well. This will ensure the cakes release easily after baking.
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2. In a large mixing bowl, whisk together the sifted cake flour, 1 cup of Splenda Sugar Blend, baking powder, and salt.
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3. Cut the softened butter into the flour mixture using a pastry blender or fork until the mixture resembles fine crumbs.
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4. In a separate bowl, whisk together the lightly beaten eggs, milk, lemon extract, and lemon rind. Gradually add one-third of this egg mixture to the flour mixture. Beat on low speed until just combined, then increase to medium speed for 30 seconds until smooth. Repeat this step two more times with the remaining egg mixture.
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5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
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6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
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7. Lemon Filling Preparation: In a medium saucepan, combine 2/3 cup of Splenda Sugar Blend, cornstarch, and water. Cook over medium heat, whisking constantly, until the mixture thickens.
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8. Gradually whisk about 1/4 of this hot custard mixture into the lightly beaten egg yolks. Mix until blended, then return the yolk mixture to the saucepan.
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9. Continue to cook over medium heat, whisking constantly, until the mixture reaches a boil. Boil for 1 minute while whisking continuously.
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10. Remove from heat and stir in 2 tablespoons of butter, lemon rind, and fresh lemon juice. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Set aside to cool completely.
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11. Whipped Cream Frosting Preparation: In a mixing bowl, beat the whipping cream until foamy. Gradually add 2 tablespoons of Splenda Sugar Blend, lemon rind, and lemon extract. Continue beating until soft peaks form.
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12. Assembling the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of the lemon filling on top.
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13. Top with the second cake layer, and spread the whipped cream frosting evenly over the top and sides of the cake. Garnish with additional lemon rind or zest if desired before serving.
Nutrition Information
13g
Fat
27g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon Velvet Bliss Cake?
It is a light and airy dessert that balances sweetness with zesty lemon flavor, featuring a moist, tender crumb made with Splenda Sugar Blend.
How many calories are in a serving of this cake?
Each serving contains 220 calories.
What is the fat content per serving?
There are 13g of fat in each serving.
How many carbohydrates are in a slice of this cake?
Each slice contains 27g of carbohydrates.
What is the protein content per serving?
Each serving provides 3g of protein.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What size cake pans should be used?
The recipe requires two 8-inch round cake pans.
How do I prepare the cake pans?
Grease and flour the pans well to ensure the cakes release easily after baking.
What type of flour is best for this recipe?
The recipe calls for 2 1/2 cups of sifted cake flour.
How do I incorporate butter into the flour mixture?
Cut the softened butter into the flour mixture using a pastry blender or fork until it resembles fine crumbs.
How should I add the egg mixture to the batter?
Gradually add one-third of the egg mixture at a time, beating on low then increasing to medium speed for 30 seconds until smooth.
How long do the cake layers need to bake?
Bake the layers for 25 to 30 minutes.
How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before moving them to a wire rack.
What ingredients are in the lemon filling?
The filling includes Splenda Sugar Blend, cornstarch, water, egg yolks, butter, lemon rind, and fresh lemon juice.
How do I thicken the lemon filling?
Combine the Splenda, cornstarch, and water in a saucepan and cook over medium heat, whisking constantly until thickened.
How do I temper the eggs for the lemon filling?
Gradually whisk about 1/4 of the hot custard mixture into the lightly beaten egg yolks before returning the mixture to the saucepan.
How long should the lemon filling boil?
Boil the mixture for 1 minute while whisking continuously after adding the egg yolks.
How do I prevent a skin from forming on the lemon filling?
Press plastic wrap directly onto the surface of the filling as it cools.
What is the frosting made of?
The frosting is a whipped cream frosting made with whipping cream, Splenda Sugar Blend, lemon rind, and lemon extract.
To what consistency should the frosting be beaten?
Beat the whipping cream mixture until soft peaks form.
How do I assemble the Lemon Velvet Bliss Cake?
Place one layer on a plate, spread the lemon filling on top, add the second cake layer, and cover the top and sides with frosting.
Can I garnish the cake?
Yes, you can garnish with additional lemon rind or zest if desired.
Does the recipe use lemon extract?
Yes, lemon extract is used in both the cake batter and the whipped cream frosting.
How much fresh lemon juice is needed?
The recipe calls for 1/4 cup of fresh lemon juice for the filling.
Is this cake suitable for a low-sugar diet?
Yes, it uses Splenda Sugar Blend to provide sweetness with fewer calories.
What makes the texture of the cake moist?
The combination of cake flour, softened butter, and Splenda Sugar Blend creates a moist and tender crumb.
Can this cake be served at tea time?
Yes, it is specifically described as perfect for sunny afternoon teas.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt in the cake batter.
How much baking powder is required?
You will need 2 1/2 teaspoons of baking powder for the cake layers.