More Great Recipes: Cake

Willa's Lemon Butter Velvet Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Willa's cake

Ingredients You'll Need

For the Lemon Cake:
4 ½ large egg whites
1 cup milk
2 ¼ teaspoon lemon extract
3 cups sifted cake flour
1 ½ cup sugar
1 tablespoon and 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon butter (must be softened)

For the Lemon Curd Filling:
4 large egg yolks
½ cup and 2 teaspoons sugar
3 fluid oz lemon juice (freshly squeezed, about 2-3 large lemons)
4 tablespoons unsalted butter
pinch of salt
2 teaspoons for lemon zest

For the Lemon Buttercream:
6 large egg yolks
¾ cup sugar
½ liquid cup corn syrup
2 cups unsalted butter


For the Lemon Cake:
Preheat oven to 350 degrees F.
Butter and flour two 9-inch cake pans (line with parchment if you wish).
In a medium bowl lightly combine the egg whites, ¼ cup milk, and lemon extract.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining ¾ cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 ½ minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about ½ full. Bake 25 to 35 minutes or until a tester inserted near the pressed lighting in the center.
Let the cakes cool.

For the Lemon Curd Filling:
In a heavy non-corrodible saucepan beat the yolks and sugar until well blended. Stir in the remaining ingredients except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. The mixture will change from translucent to opaque and being to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. Whenever steam appears, remove briefly from heat, stirring constantly, to keep from boiling. When the curd has thickened, pour at once into a strainer. Press the back of a spoon until only coarse residue remains. Discard the residue. Stir in lemon zest and cool.

For the Lemon Buttercream:
Have ready a greased 1 cup heatproof glass measure near the range.
In a bowl beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan and heat, stirring constantly, until the sugar dissolves and the syrup comes to a roiling boil. Immediately transfer the syrup to the glass measure to stop the cooking.
In a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. Immediately, beat at a high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at a high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool (touch outside the bowl to tell).
Gradually beat in the butter and then ¼ teaspoon of lemon extract and lemon juice to taste.

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