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Thread: Frosting for a Lemon Cake

  1. #11
    Super Member irishrose's Avatar
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    Nov 2010
    Cadillac, MI
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    Melt 1/2 cup butter. cool slightly, add 1 8 oz brick of cream cheese, 1 box of powdered sugar and a teaspoon of vanilla. Beat until smooth and spread on cake. I have skipped the butter when dieting and it wasn't bad. This makes a lot, but is there such a thing as too much cream cheese frosting? Lemon cake, carrot cake , chocolate fudge cake, Mexican Wedding cake (pineapple and nuts), tomato soup cake - all like this frosting.

    I use less fat cream cheese - NEVER fat free. I prefer the taste of the lower fat one to regular.

  2. #12
    Super Member Sweeterthanwine's Avatar
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    Sep 2010
    Stagecoach, NV
    Quote Originally Posted by TnBecky View Post
    How about a glaze instead of frosting. I like this recipe.

    Lemon Glaze -

    2/3 Cup Sifted Powdered sugar
    2 Tablespoons Fresh Lemon Juice
    1 Teaspoon Grated Lemon Rind
    Put the sugar, lemon juice & lemon rind in a small bowl. Whisk together until well blended & smooth. Drizzle over lemon pound cake or any other cake.
    This is what I do and it is very yummy and easy to make.

  3. #13
    Super Member CajunQuilter2's Avatar
    Join Date
    May 2009
    Back home in Louisiana for now....where next?? who knows....
    Quote Originally Posted by mrsponcho1 View Post
    My dh's favorite cake is lemon with milk chocolate icing. His birthday was recently and I baked his cake. He took it to work to share with co-workers. Several commented to him that it was quite a surprise when they took a bite. They were thinking it was a yellow cake. They wanted to know recipe. He wouldn't tell them but I will share with all of you. Pillsbury boxed cake and tub icing. lol
    This is my favorite cake as well, people think I am nuts. Nice to know I am not the only one who likes lemon cake with chocolate icing..... :-)

    They say money does not buy happiness, but it buys fabric & fabric makes me happy!!

  4. #14
    Junior Member lmw54's Avatar
    Join Date
    Jan 2011
    Lemonade Layer Cake
    Cooking Light
    April 2002
    Yields 1 cake, approximately 16 slices
    1-1/3 cups granulated sugar
    6 tablespoons butter, softened
    1 tablespoon grated lemon rind
    3 tablespoons thawed lemonade concentrate
    2 teaspoons vanilla extract
    2 large eggs
    2 large egg whites
    2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1-1/4 cups fat-free buttermilk
    Cooking spray
    2 tablespoons butter, softened
    2 teaspoons grated lemon rind
    2 teaspoons thawed lemonade concentrate
    1/2 teaspoon vanilla extract
    8 ounces 1/3-less-fat cream cheese
    3-1/2 cups powdered sugar
    When making the frosting, be sure the cream cheese is cold; when warm, it's softer, which makes the frosting too thin. We loved this cake chilled, but it's also good at room temperature.
    1. Preheat oven to 350F.
    2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
    3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
    4. To prepare frosting, place 2 tablespoons butter and the next 4ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not over beat).Chill 1 hour.
    5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in
    the refrigerator.

  5. #15
    Super Member
    Join Date
    Jan 2010
    Some where in way out West Texas
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    My favorite lemon cake recipe is so easy and fast and loved by most who eat it. I do it often for a large group. Really a tough one to make lol. This recipe is from Wanda's Country Home site that I am a member of and have had this recipe for several years now. Here goes: 1 box of Duncan Hinez Lemon Cake mix, 1 pkg. instant lemon pudding, 1 med -lg. carton Cool Whip, 1 can Eagle Brand Milk, chopped pecans (optional).
    Bake cake mix according to box directions, in a 9x13 pan, (depending where I am taking it, but I usually use a glass pan) after cake is done, let cool for 5 minutes, then poke holes all over the top of the cake with a wooden skewer or shiskabob stick, then pour the entire can of the Eagle Brand Milk all over the top making sure that lots of milk goes into the holes, after cake has cooled completely, mix instant pudding according to pkg. directions, and spread pudding all over top of cake, next step spread the Cool Whip over top of the pudding layer, making sure that all of the top is cover with Cool Whip, next add chopped pecans if desired. 'That's All Folks!', just be sure to keep it refrigerated because of the Cool Whip and Eagle Brand. It doesn't usually last long enough to have this worry. When I take it to Church, seldom ever get to bring any back home. It doesn't taste exactly like a lemon cake, but it sure is good I think. I haven't tried this with other cake flavors, but I am sure it would work great. I told you it was really hard to do.lol

  6. #16
    Super Member luvTooQuilt's Avatar
    Join Date
    Jul 2010
    A Hop from Heaven, a Skip from Sanity and a Jump from the Good Life....
    Blog Entries
    My munchkin and I made an Orange cake with lemon frosting.. YUMMMMM... ok well i only had lemon or chocolate frosting- yes its the tub kind..lol... She voted for lemon.. its quite yummy.. Who Knew !

  7. #17
    Senior Member dixie_fried's Avatar
    Join Date
    Nov 2011
    Louisville, KY
    I'm also a fan of cream cheese icing on most fruit flavored cakes.
    The only thing I do differently than mentioned above is to add an extract and zest from a rind.
    For lemon cake, I make cream cheese icing with lemon extract (just a tiny bit or lemon juice) and scrape a tablespoon or so of lemon zest in it. For an orange cake, cream cheese frosting with orange extract and orange zest, etc.
    My daughter's favorite is strawberry cake with cream cheese frosting with some smashed frozen strawberries added.

    Darn this diet! Now I want cake
    "And I guess I might have made a few mistakes.
    But maybe that's exactly what it takes.
    To get a little happy in this big sad world..."
    ​One Line Wonder, The Avett Brothers

  8. #18
    Super Member irishrose's Avatar
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    Nov 2010
    Cadillac, MI
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    Gerbie, I like the sounds of that one. Too bad my daughter doesn't like lemon or I'd make it for Easter.

  9. #19
    Junior Member
    Join Date
    Oct 2010
    Casa Grande AZ/Wisconsin
    I saw a recipe for a lemon bars that you use lemon pie filling but cant find recipe.
    Does any one have it? Thanks

  10. #20
    BMP is offline
    Super Member BMP's Avatar
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    Nov 2010
    New York
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    WOW thanks, lots of good recipes here !

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