Frosting for a Lemon Cake
03-28-2012, 07:30 AM
#11
Super Member
Join Date: Nov 2010
Location: Cadillac, MI
Posts: 6,487
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.
I use less fat cream cheese - NEVER fat free. I prefer the taste of the lower fat one to regular.
03-28-2012, 01:19 PM
#12
Super Member
Join Date: Sep 2010
Location: Stagecoach, NV
Posts: 1,587
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.
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.
03-28-2012, 01:47 PM
#13
Super Member
Join Date: May 2009
Location: Back home in Louisiana for now....where next?? who knows....
Posts: 3,180
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
03-28-2012, 02:20 PM
#14
Junior Member
Join Date: Jan 2011
Location: Somewhere
Posts: 123
Lemonade Layer Cake
Cooking Light
April 2002
Yields 1 cake, approximately 16 slices
Cake
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
Frosting
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 350°F.
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.
Cooking Light
April 2002
Yields 1 cake, approximately 16 slices
Cake
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
Frosting
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 350°F.
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.
03-29-2012, 06:26 AM
#15
Super Member
Join Date: Jan 2010
Location: Some where in way out West Texas
Posts: 3,041
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
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
03-29-2012, 06:58 AM
#16
Super Member
Join Date: Jul 2010
Location: A Hop from Heaven, a Skip from Sanity and a Jump from the Good Life....
Posts: 6,665
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 !
03-29-2012, 07:32 AM
#17
Senior Member
Join Date: Nov 2011
Location: Louisville, KY
Posts: 386
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
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
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