Lemon Velvet Layer Cake Recipe + Video Tutorial

Name: Lemon Velvet Layer Cake Recipe + Video Tutorial
Ingredients: 13 ounces Cake flour; 13 ounces granulated sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 8 ounces unsalted butter (Softened but not melted); 10 ounces buttermilk (Or regular milk with 1 Tbsp white vinegar added); 3 ounces vegetable oil (Or canola oil); 3 Large Eggs (1 large egg weighs about 1.67oz); 1 Tablespoon Lemon Zest (About one lemon); 2 teaspoons Lemon Extract; 2 Tablespoons Lemon Juice (Fresh or bottled is ok); 8 ounces Lemon Juice (Fresh or bottled is ok); 6 ounces Granulated Sugar; 5 large Egg Yolks; 1/4 teaspoon salt; 4 ounces Unsalted Butter; 1 Tablespoon cornstarch; 16 ounces cream cheese (softened ); 36 ounces Powdered Sugar (sifted); 1/2 teaspoon lemon extract; 1 ounce lemon juice (+ 1 Tablespoon); 6 ounces white chocolate (I use Ghirardelli candy melts); 1 drop white food coloring (optional); 2 drops yellow food coloring (optional, I use Americolor lemon yellow gel color)

sugargeekshow.com

This lemon velvet cake is so super soft and moist, you won't believe it's homemade! Lemon lovers can't get enough of this cake.

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Cooking tools:

Stand mixer
Kitchen scale
Fine-mesh sieve
Microplane
Citrus press
Instant-read thermometer
Oven
Stove
Saucepan
Mixing bowl
Whisk
Cake pan
Parchment paper
Plastic wrap
Refrigerator
Freezer

Ingredients

13 ounces Cake flour
13 ounces granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
8 ounces unsalted butter (Softened but not melted)
10 ounces buttermilk (Or regular milk with 1 Tbsp white vinegar added)
3 ounces vegetable oil (Or canola oil)
3 Large Eggs (1 large egg weighs about 1.67oz)
1 Tablespoon Lemon Zest (About one lemon)
2 teaspoons Lemon Extract
2 Tablespoons Lemon Juice (Fresh or bottled is ok)
8 ounces Lemon Juice (Fresh or bottled is ok)
6 ounces Granulated Sugar
5 large Egg Yolks
1/4 teaspoon salt
4 ounces Unsalted Butter
1 Tablespoon cornstarch
16 ounces cream cheese (softened )
36 ounces Powdered Sugar (sifted)
1/2 teaspoon lemon extract
1 ounce lemon juice (+ 1 Tablespoon)
6 ounces white chocolate (I use Ghirardelli candy melts)
1 drop white food coloring (optional)
2 drops yellow food coloring (optional, I use Americolor lemon yellow gel color)