Q: <strong>Should this Cake be Refrigerated?</strong>

Yes, because of the lemon cream cheese frosting, this cake should be refrigerated in an airtight container, under a cake dome, or in a sealed bakery box. However, for the very best flavor and texture , remove the cake from the refrigerator a couple of hours before serving. This will allow time for the cake and frosting to warm and soften.

Question 1

Can the Cake Layers be made in advance?

Accepted Answer

Yes! Just as with the majority of our cakes, these cake layers can be made in advance and frozen. After baking, allow the cake layers to cool down until warm, the individually wrap with plastic wrap followed by foil. (We like to place each layer on a foil-wrapped cake board for extra support). Then, pop into the freezer for up to three months!

To thaw, remove the wrapped layers, and unwrap after about 20 minutes. Continue to thaw do desired amount before assembling the cake.

Question 2

How is cake flour helpful in this recipe?

Accepted Answer

Cake flour has a lower protein content than all purpose flour. This results in less gluten formation in the cake batter, which makes for a softer, more tender cake.

Question 3

Should this Cake be Refrigerated?

Accepted Answer

Yes, because of the lemon cream cheese frosting, this cake should be refrigerated in an airtight container, under a cake dome, or in a sealed bakery box.

However, for the very best flavor and texture, remove the cake from the refrigerator a couple of hours before serving. This will allow time for the cake and frosting to warm and soften.

Question 4

How does Cream Cheese effect the texture of cakes?

Accepted Answer

Cream cheese adds richness to cake recipes as well as a velvety soft texture. Many of our favorite cake recipes contain softened cream cheese including our "velvet cakes" like Lemon Velvet Cake, White Velvet Cake, and Orange Velvet Cake.

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