lemon frosting

This lemon cream cheese frosting has amazing flavor is and so easy to make!

Lemon Cream Cheese Frosting Recipe

(226 grams) unsalted butter,

(8 grams) lemon juice

(4 grams) lemon extract, optional

Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.

Cut the cream cheese into pieces and add to the butter, beating until blended.

Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.

Gradually add powdered sugar and beat until well blended.

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!

Lemon Chiffon Cake

all purpose flour

baking powder

sugar

salt

eggs,

water

vegetable oil

vanilla extract

lemon

cream of tartar

butter, room temperature

lemon zest

lemon juice

Cake

Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).

In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.

In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.

Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.

Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.

Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.

When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.

Allow the cake to cool for at least an hour.

When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.

Frosting

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,

This lemon frosting gets its bright, fruity flavor from real lemon curd! It&#39;s got a silky smooth texture and pipes beautifully, making it the perfect choice for topping both cakes and cupcakes. Don&#39;t forget to watch the how-to video!Recipe makes enough frosting to thoroughly cover one 9x13” cake, a 2-layer 8” or 9” cake, 24 cupcakes (modestly) or 12 cupcakes (generously). This recipe will also fully cover my (3 layer) lemon blueberry cake as the layers are thin, but if you like extra frosting or want to do decorative swirls I recommend increasing the recipe by 50%.

Lemon Frosting

Tablespoons sugar

table salt

unsalted butter

unsalted butter (softened (226 grams))

sugar ((375 grams))

In a small saucepan, whisk together egg yolks, lemon juice, sugar, and salt.

Add butter and cook over medium-low heat, whisking constantly until mixture is thickened (the whisk should leave trails through the curd and it should be able to coat the back of a spoon, see video or photos in post for visual if desired).

Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (you can transfer to the refrigerator to cool faster).

Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.

Drizzle in cooled lemon curd and stir until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Note: if frosting is too thin you can add additional powdered sugar, up to 1 cup/125g.

Spread or pipe over cake or cupcakes.

https://embed.mediavine.com/videos/ylggn636ygutpfd94cqz

This lemon frosting gets its bright, fruity flavor from real lemon curd! It’s got a silky smooth texture and pipes beautifully, making it the perfect choice for topping both cakes and cupcakes. Recipe includes a how-to video!

This layered blueberry chocolate cake is a three layer moist chocolate cake. It is filled and topped with a blueberry lemon frosting. It has a chocolate drip and decorated with fresh blueberries.

Layered Blueberry Chocolate Cake

All-purpose flour

White granulated sugar

cocoa powder

tsp Baking powder

tsp Baking soda

Salt

Oil (canola

tsp Pure vanilla extract

Large eggs (room temperature)

Lifeway Kefir Plain Whole Milk

Blueberries (fresh or frozen (if frozen keep frozen))

Lemon juice

Unsalted butter (slightly cold)

Powdered sugar

Blueberry puree

TBSP Heavy cream

Semi-sweet chocolate chips

Heavy cream

blueberries and blackberries (for decoration)

Preheat

Preheat the oven to 350°F. Spray three 8 inch cake pan with baking spray. Line the bottoms with parchment circles. Spray again.

In a large mixing bowl, sift the flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.

In a separate bowl, mix the oil, vanilla, eggs, and Kefir milk . Heat the water on the stove until steaming. Very slowly add in the hot water into the wet ingredients.

Pour the wet ingredients into the dry. Mix until combined.

Bake

Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.

Cool

Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Chocolate Cake

Heat

In a saucepan over medium heat, mix blueberries and lemon juice. Heat until the blueberries soften. Use the back of a spoon (or a potato masher) to mash the berries. Cook for 5 minutes. It should be a dark purple.

Blend

Pour into a food processor or blender. Blend until completely smooth. (there will be little bits and that is okay). Cool completely.

Blueberry Puree

Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar. Zest the lemon and add in the powdered sugar.

Beat

Using a mixer, beat the butter on high for 3 minutes. Then, slowly add in the powdered sugar on low. Beat on medium until smooth. It will be thick.

Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until combined. Switch to high and beat for 1-2 minutes until fluffy.

Lemon Blueberry Frosting

Start this only when ready. Place chocolate chips in a bowl. Heat heavy cream on a saucepan on medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.

Stir chocolate until smooth. If any chocolate bits remain, heat in the microwave for 10 second intervals until melted. Make sure it is room temperature before adding to the cake.

Chocolate Drip

Freeze

If there are domes on top of the cake, use a serrated knife to create an even cake. Place cakes in the freezer for 10 minutes to be slightly cold before decorating.

Pipe

Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.

Frost

Place the first layer of cake down. Place 1 cup of frosting on the cake layer and smooth until even. Repeat with the second layer. Place the last layer down.

For semi-naked look, frost the cake. use a cake scraper to smooth the cake. Have little bits of the cake poking out. Frost the top of the cake.

For a fully frosted cake, apply a light layer of frosting over the cake. Freeze for 10 minute to lock the crumbs in. Frost the rest of the cake.

Pour

Freeze the cake for 10 minutes. Make the chocolate drip. Pour half the chocolate on the cake. Use an offset spatula to push the chocolate down the cake. Top the cake with the rest of the chocolate.

Freeze the cake for 10 minutes before adding the berries on top. If you place the berries on top of the cake with wet chocolate, they will slip off.

Assembly

Lemon Ermine is a smooth, creamy, and buttery frosting made with a cooked lemon juice and flour mixture for just the right lemony zing in every taste. Be warned, this frosting is beautifully tart &amp; sweet!

Lemon Ermine Frosting

(244 g) lemon juice

all-purpose flour

(2 sticks / 227 g) unsalted butter, (room temperature)

(200 g) granulated sugar

Cook lemon juice and flour. Remove from heat; let come to room temperature.

In a medium saucepan over medium heat, whisk together the lemon juice and flour. Cook, whisking constantly, for 1-2 minutes, or until boiling.  Boil for one minute, still whisking constantly.  Remove from heat and bring to room temperature.

Cream butter and sugar.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.

Add lemon mixture. Beat until light and fluffy.

Add the room-temperature lemon mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.

Switch to whisk attachment and mix until smooth and creamy.

Switch to the whisk attachment. Mix on high for 7-8 minutes, or until the frosting is smooth and creamy.

These Lemon Coconut Cupcakes are an easy and refreshing dessert!  Lemon frosting and pie filling make them the perfect lemon dessert recipe for spring events like Easter or Mother&#x27;s Day.  Trust me though, you will want to make them all year long.

Lemon Coconut Cupcakes Recipe

white cake mix

coconut pudding

eggs

coconut milk

coconut extract

rum extract

coconut

can Lucky Leaf Lemon Pie Filling, divided

unsalted butter, softened

marshmallow cream

raspberries

Preheat the oven to 325 degrees. Place 24...

Preheat the oven to 325 degrees. Place 24 cupcake liners in a cupcake pan or muffin tin.

Mix together the cake mix, pudding mix, eggs,...

Mix together the cake mix, pudding mix, eggs, oil, coconut milk, and extracts. Beat on low for 1 minute, then increase speed to medium and beat 2 minutes.

Stir in the shredded coconut gently.

Spoon the batter evenly into the liners. Bake...

Spoon the batter evenly into the liners. Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove and cool completely.

Set aside 1/2 cup lemon pie filling. Remove...

Set aside 1/2 cup lemon pie filling. Remove the center of each cooled cupcake and fill with pie filling.

Beat the butter until fluffy. Add the marshmallow...

Beat the butter until fluffy. Add the marshmallow cream, reserved pie filling, and salt and beat again.

Slowly add the powdered sugar until everything is...

Slowly add the powdered sugar until everything is incorporated. Beat on medium high until light and fluffy.

Spoon into a piping bag fitted with icing...

Spoon into a piping bag fitted with icing tip 1M. Swirl frosting on cupcakes.

Top with shredded coconut and a raspberry. Store...

Top with shredded coconut and a raspberry. Store in a covered container in the refrigerator.

This lemon poppy seed cake is made with SO much fresh lemon flavor and is all topped with a swirled lemon curd cream cheese frosting. It's bright, zesty, moist, soft, and so delicious.

Lemon Poppy Seed Cake

(100 grams) granulated sugar

cornstarch

tbsp organic* lemon zest (2 large lemons)

(60 milliliters) fresh organic* lemon juice (2-3 large lemons)

unsalted

(264 grams) all purpose flour

(98 grams) cake flour*

tsp baking powder

tsp baking soda

tsp kosher salt

poppy seeds

(350 grams) granulated sugar

tbsp lemon zest (2-3 lemons)

(108 grams) vegetable oil

(110 grams) unsalted butter, melted

eggs, room temp

(80 grams) freshly squeezed lemon juice (2-3 lemons)

tsp vanilla extract

(118 grams) milk, room temp

(60 grams) sour cream, room temp

oz full fat cream cheese, room temp

(110 grams) unsalted butter, room temp

(440 grams) powdered sugar

Whisk together the sugar, egg yolks, and cornstarch in a medium saucepan.

Once smooth and well combined, whisk in the lemon zest and juice.

Cook over medium heat until thickened, occasionally stirring (using a rubber spatula) at the beginning but constantly mixing near the end. It should take about 8-10 minutes on a gas stove top or 20 minutes on an electric stove top.

Remove from heat and toss in the butter. Stir until melted and combined.

Pour the curd into a wide and shallow heat proof container. Cover the container and let it chill while we bake the cake.

Homemade Lemon Curd

Preheat the oven to 350F and grease and line a 9&#215;13 baking dish with parchment paper.

In a medium bowl, whisk together the flour, cake flour, baking powder, baking soda, salt, and poppy seeds.

In a measuring glass, mix together the milk and sour cream.

In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers. This will help release even more lemon flavor.

Now whisk in the oil and melted butter, followed by the eggs, lemon juice, and vanilla.

Pour in half of the dry ingredients and whisk.

Right before it&#8217;s combined, pour in the milk and sour cream and whisk.

Add in the rest of the dry ingredients and whisk until everything is smooth and combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely before frosting.

In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.

Then mix in the powdered sugar one cup at a time, followed by the vanilla.

Once the cake has cooled, lift it out of the pan and top with a layer of the cream cheese frosting.

Scoop little spoonfuls of curd all throughout the surface (you only need about 3/4 of the curd) and swirl into the frosting.

Top with a sprinkle of poppy seeds and enjoy!

Cream Cheese Frosting

This is THE most delicious dessert I’ve ever made!! I followed the recipe to the dot (might have put a bit extra baking powder by mistake). I can’t believe how high quality and tasty this turned out. My boyfriend did a little happy dance after tasting it and went for a second slice. Thank you!

This recipe is one of my most made desserts of 2023. I made it for my birthday, and have been making it for most occasions since. It gets rave reviews whenever I bring it to share. Its like an upgraded lemon poppy seed muffin, and the frosting is to die for! I make my cake with avocado oil because that is what I usually have on hand and it works out great!

Top 8 lemon frosting recipes from across the web

The most viewed lemon frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Cream Cheese Frosting Recipe

Lemon Chiffon Cake

Lemon Frosting

Layered Blueberry Chocolate Cake

Lemon Ermine Frosting

Lemon Coconut Cupcakes Recipe

Lemon Poppy Seed Cake

Lovely Lemon Buttercream Frosting

Top 8 lemon frosting recipes from across the web

The most viewed lemon frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cream Cheese Frosting Recipe

Lemon Chiffon Cake

Lemon Frosting

Layered Blueberry Chocolate Cake

Lemon Ermine Frosting

Lemon Coconut Cupcakes Recipe

Lemon Poppy Seed Cake

Lovely Lemon Buttercream Frosting

The most viewed lemon frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine