Lemon Cake With Cream Cheese Frosting

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Butter Cookies With Lemon Cream Cheese Frosting

Lemon VELVET Cake w/ Lemon Cream Cheese Frosting

What you need to prepare tasty butter cookies with lemon cream cheese frosting , Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Browning bananas are put to good use in this yummy cupcake recipe. If you enjoy crisp, lemony cookies, try this recipe with lemon juice and lemon zest for a lemon delight.

Cream Cheese Frosting – Live Well Bake Often from i2.wp.com

Sandwich tangy cream cheese frosting between two fluffy carrot cake cookies for a tasty treat. Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. We may earn commission from links on this page, but we only recommend products we back. Great flavor and so creamy. Country living editors select each product featured. Great flavor and so creamy. We may earn commission from links on this page, but we only recommend products we back. If you want to make this into a classic banana bread loaf with fr.

How To Make This Cream Cheese Frosting Your Own:

  • Dont have a lemon? Use a teaspoon of lemon extract. Add a teaspoon or two of milk to get the desired texture.
  • If you would rather make plain cream cheese frosting, omit the lemon and add one and a half teaspoons of vanilla extract and a teaspoon or two of milk. Or substitute maple extract or almond extract.
  • You can make cream cheese frosting without butter but it will have a different texture. Use 8 oz. cream cheese, 1-2 tablespoons milk or cream, 1 teaspoon vanilla extract and 3 cups powdered sugar.
  • Frosting a bundt cake or a coffee cake? Make cream cheese frosting with only one cup of powdered sugar. Mix in hot water a tablespoon at a time until you reach the right consistency for drizzling or pouring.
  • Looking for a recipe without powdered sugar? Hmm, maybe this isnt the recipe for you today. If you have a good blender, you can turn granulated sugar into powdered sugar, but your blender will never be the same. Trust me.

How To Make The Best Lemon Velvet Cake

  • DONT OVERBAKE. I really hate to yell that out, but I want you to experience this cake in all of its divine moist and fluffy beauty. Velvet cakes get such a bad rap for being dry, usually due to overbaking the cake. They just dont handle overbaking very well. The key is to take the cake out of the oven a few minutes before its done and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why its best to check cakes before the listed done time.
  • Wrap warm cakes in plastic wrap. This wrapping technique is a trick I stole from a bakery. Its optional, but man oh man does that trapped warmth create a moist and tender cake. When the cakes are warm , I like to wrap them in plastic wrap for a few hours or overnight.
  • There, youre all set! Happy lemon velvet cake baking!

    • In a large bowl, mix together cream cheese and butter.
    • Mix in vanilla extract, lemon extract, and lemon zest.
    • Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
    • Stir in food coloring if using.
    • Place frosting in the fridge to allow it to firm up a bit before frosting.
    • Stir the frosting until it’s creamy and spreadable and frost the cakes.
    • Garnish with additional lemon zest if desired.

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    How Do You Make Lemon Frosting From Scratch

    You can make this frosting in about ten minutes. You dont have to be Martha Stewart to make fantastic frosting. Its super easy and theres nothing tricky about it. Theres no cooking involved and no fancy ingredients.

    There is a little thinking ahead though. You need to take the cream cheese and butter out of the fridge to soften. How long? It depends on how warm your kitchen is. If its a hot summer day or if you have a warm place in your kitchen, it wont take long! The butter and cream cheese should be close to room temperature.

    Can you cheat if you forget? Sure, the microwave is your friend. Unwrap the cream cheese and butter, place them on a plate, and microwave at low power in one minute intervals until both are softened, but not melted. Trust me, Ive resorted to that process many times.

    Zest a lemon and squeeze the juice from it. Set those two items aside.

    You can use a stand mixer, a hand mixer, a food processor, or your trusty arms to make the frosting. I usually use my hand mixer.

    Put the softened cream cheese and butter in a bowl and beat until the mixture is creamy and fluffy. Add powdered sugar and lemon juice, beating until the mixture is the right consistency. Too thin? Add more sugar. Too thick? Add more lemon juice. Fold in the lemon zest and youre ready to frost.

    Make sure your cake is totally cool before you frost it. Warm cake + frosting = a mess.

    How To Make Lemon Cream Cheese Frosting

    Lemon Sheet Cake with Lemon Cream Cheese Frosting

    The key to a fluffy cream cheese frosting is to beat, beat, beat!

    To make the frosting, cream the butter first. Add the cream cheese and whip, then add the icing sugar/powdered sugar and beat for 3 minutes until its fluffy.

    Add a pinch of salt, vanilla and lemon juice at the end, and beat again just to mix through. Spread on each layer of the cake, the top and the sides. Were all in for this one!

    Troubleshooting: Sloppy cream cheese frosting?

    Butter-based frostings can get sloppy when worked in hot ambient temperatures . Its easy to fix: just refrigerate the frosting in the bowl for 30 minutes, then beat again just before use.

    Also, if at any point while frosting the cake it gets too runny, just refrigerate the whole cake for 15 minutes and keep going.

    Ive made this cake as a 3-layer cake because . well, speaking frankly, this isnt a 10 minute, one-bowl cake. So if Im making the effort to make it, I want to go all out. And, more layers = higher ratio of frosting to cake.

    But it can be made as a 2-layer cake, or 2 x single layered individual cakes, or one large rectangular cake.

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    Foraged And Edible Cake Decorations

    Spring is the perfect time to head out in nature or even your backyard to find edible flowers and plants to use as cake decorations. The leaves I used to decorate this lemon coconut cake are from the very common red clover plant, which is often thought of as a weed. There is a good chance it is growing in your yard if you live in the northeast US. It has a grassy flavor, so I dont expect folks to eat it as a dessert but it has the prettiest leaves and makes a beautiful pattern when pressed to the sides of the cake.

    Edible flower cakes are having a trendy moment in time, which I love to see. I started decorating desserts with edible flowers when I was a child with my mother. She showed me how to make candied violets that I picked from our yard. Violets are still one of my favorite flowers and they would be a great option to use to decorate this cake. Wild violets are not quite in season here yet but we have loads of violas, which are related to violets. They come in a variety of shades and are relatively easy to grow in a garden.

    Other edible flowers in the season during early spring include pansies, primroses, forsythia, redbud, wisteria, and dandelion. When using edible flowers or foraging for edibles always make sure to identify the plant correctly and confirm it is edible. Do not use flowers from nurseries unless you know they have not been sprayed or given growth retardant, which is sadly common for potted annuals.

    Important Tips For Egg Whites:

    When preparing your egg whites, make sure you use a completely clean, completely dry, completely grease-free bowl. There cannot be so much as even a tiny drop of egg yolk in with the whites. If these steps arent followed, your eggs may never whip to stiff peaks.

    Ive had some people ask me if they can use carton egg whites instead of fresh. I do not recommend it as most carton egg whites say on the side of the container that they will not whip properly. However, bakers who have tried have reported mixed results, with some having success and some not. Its up to you if youre up for the gamble or not

    Batter after combining egg whites, it should be well-combined but you may see some small lumps

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    Lemon Buttermilk Cake With Cream Cheese Frosting

    Thursday, June 11, 2020

    Lemon Buttermilk Cake with Cream Cheese Frosting Super light and super delicious! Starts with a box of cake mix. Add buttermilk, melted butter, eggs, lemon juice, lemon zest, vanilla, and almond extract. Frost the cake with a light and fluffy cream cheese and cool whip frosting. I could not stop eating this cake! Great for parties and potlucks!

    Remember this recipe.

    How To Make Lemon Cake With Cake Mix

    Lemon Velvet Cake Recipe With Cream Cheese Frosting

    There are only a few simple ingredients in this Lemon Buttermilk Cake with Cream Cheese Frosting. The base of the cake is a box of white cake mix. Add buttermilk, melted butter, eggs, lemon juice and zest, vanilla, and almond extract to the cake mix. Mix it all together, pour into the cake pan, and bake. Let the cake cool completely and then add the yummy frosting.

    The frosting is the star of this cake and it is very easy to make. Mix together cream cheese, powdered sugar, and granulated sugar. Carefully fold in some Cool Whip. Let the frosting hang out in the refrigerator until the cake is ready to be frosted.

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    Lemon Coconut Cake For Spring

    Spring has started to bloom here on Nantucket. In the garden, our edible violas that seeded themselves are popping up everywhere in happy shades of purple, blue, and pink. Clumps of red clover are greening everywhere throughout the garden and yard. These welcome signs of spring were the inspiration for making this mini lemon coconut cake with cream cheese frosting.

    The cake is fluffy and moist and flavored with lots of lemon zest and a hint of coconut. It pairs perfectly with fluffy whipped lemon cream cheese frosting, which also makes the perfect canvas for adding edible spring embellishments.

    S Overview For The Cake Portion:

  • Preheat your oven and place an oven rack in the middle of your oven. Butter two 8-by-2-inch round cake pans, line them with parchment rounds and dust with flour the bottom and sides of pans. See recipe notes if using 9-by-2 inch cake pans.
  • Into a medium bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the poppy seeds and set aside.
  • Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 to 2 minutes until creamy.
  • Gradually add the granulated sugar, and beat until butter is pale and fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl with a rubber spatula a couple of times.
  • Add the eggs one at a time, beating after each addition until incorporated, scraping down the sides of the bowl once or twice.
  • In a small bowl, whisk together the sour cream and buttermilk.
  • Slowly add the flour mixture in 3 batches, alternating with the buttermilk and sour cream mixture, beginning and ending with the flour. Beat until just combined. Add the lemon juice, vanilla and lemon zest and beat until mixed in.
  • Divide the batter evenly between prepared pans. Bake until a toothpick comes out clean, 30 to 35 minutes. Start checking at 30 minutes to avoid over-baking.
  • Transfer the cake pans to wire racks to cool for approximately 15 minutes. Run a knife around the edges of the pan and turn out the cake layers onto the racks to cool completely.
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    How To Make A Lemon Sheet Cake

    Preheat the oven to 335 degrees and line a 9*13 inch cake pan with parchment paper or butter and flour the pan to prevent sticking.

    In a medium bowl, sift the flour, baking dish, and baking soda together and set it aside.

    Cream the butter in a mixing bowl using a mixer.

    Add the oil and sugar and mix it together until it is light and fluffy.

    Add the egg yolks, mixing one in at a time, and beat for 30 seconds between each egg.

    Next, add the salt and the lemon zest.

    Pour in 1/3 of the flour and mix it well until it is combined.

    Next, add in 1/2 of the buttermilk. Mix it until it is well combined.

    Add in 1/3 of the flour and mix it until it is smooth.

    Add the rest of the buttermilk and once it is combined well, add the remaining flour.

    Pour the batter into the pan and bake the cake for 33-37 minutes. The cake is done when a toothpick comes out clean.

    Let the cake cool for 5 minutes and then turn the cake upside down on a plastic-lined cutting board.

    While the cake is cooling, make the frosting.

    Mix together the cream cheese and powdered sugar on the lowest speed until it is smooth.

    Next, add the sour cream and the lemon zest and mix it until it is well combined.

    Once the frosting is mixed together well, frost the cake.

    White Cake With Lemon Filling And Lemon Cream Cheese Frosting

    Lemon Sheet Cake with Lemon Cream Cheese Frosting

    Rachel GurkPosted:

    This post may contain affiliate links. Please read my disclosure policy.

    This stunningly beautiful white layer cake with lemon filling, topped with tangy lemon cream cheese frosting, is a show stopper. A special occasion dessert that is classic and delicious!

    This cake has its origin in desperation. I had company coming over for coffee and dessert, and I didnt really have time to get to the grocery store. After scrounging in my pantry, I came up with a white cake mix, a couple of lemons and a block of cream cheese. HmmmI took a look in in my good olBetty Crocker cookbook and came up with the idea for this stunning layer cake.

    I know, it looks like a pretty ambitious dessert for spur of the moment! But your secret to simplicity is the cake mix. Using a cake mix is so easy and helps you get a head start on this recipe.

    The finished product is this beautiful layer cake mounded with lemon zest flecked creamy frosting and a tangy secret hidden inside, luscious lemony filling. White cake with lemon filling covers all the bases: its gorgeous to look at, and tastes heavenly.

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