lemon cake with cream cheese icing recipe

Step 9įill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).įill and frost the cake with cream cheese frosting and let chill. Then invert them onto a wire rack and let them cool completely. Let the cakes cool in the pans for 10 minutes. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes. Step 7īake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. When the batter is almost mixed, stir in the additions, if using. Step 6Īdd the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine. Step 5ĭrain the coconut and place it in a medium bowl. Add the brown sugar and use a whisk to break up any lumps. In a large bowl, sift together the dry ingredients. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes. Place the carrots in a food processor and pulse on and off for 1 minute. Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. I prefer to use an electric mixer when preparing frosting because it keeps powdered sugar from flying everywhere in the mixing process.Preheat the oven to 350☏. The white part is bitter in flavor unlike the rind, which has a zesty flavor.

When zesting the lemon make sure to only remove the yellow part of the rind, not the white portion. To make the frosting appear yellow you can add a few drops of food coloring. To Thicken the frosting add 1 tablespoon of powdered sugar at a time until the desired consistency is reached. Too thick or thin frosting? If you find the frosting is too thick then add 1 tablespoon of milk at a time and mix it in until the desired consistency is reached.To make sure there are no bumps in your frosting sift the powdered sugar into the mixing bowl before mixing it in. To avoid the powdered sugar from coming out of the bowl when you begin to mix it cover your mixer with a clean dish towel. Cover your mixing bowl with a dish towel.I prefer to use an electric mixer when preparing frosting because it keeps the powdered sugar from flying everywhere in the mixing process. When zesting the lemon make sure to only remove the yellow part of the rind not the white portion. Add the powdered sugar to the bowl and beat it into the mixture on a low speed for about 30 seconds then increase the speed to medium and continue to beat the frosting for 2 to 3 minutes until smooth and creamy. Use a rubber spatula to scrape down the sides of the bowl. Beat the ingredients on medium until smooth and fully combined. Place the cream cheese, butter, lemon juice, and lemon zest into the bowl of an electric mixer or a large mixing bowl if using a handheld mixer. Slice the lemon and juice it until you get 1/4 cup of juice (you may need 1 and a half lemons depending on its size). Using a zester, zest about 1 to 1.5 tablespoons of lemon zest into a small bowl and set aside. As stated above this frosting has only a handful of ingredients and can be made in under 10 minutes. This frosting can be used just like a regular frosting. Some ways to use lemon cream cheese frosting are on a 9×13-inch cake, an 8″ round layered cake, piped on top of cupcakes, or even spread over quick bread. That’s it to make a truly zesty and rich frosting. The ingredients needed are cream cheese, butter, powdered sugar, lemon juice, and lemon zest. Simple ingredients make it easy to prepare and it’s great for icing cakes, cupcakes, and even cookies. This smooth Lemon Cream Cheese Frosting is both sweet and tart with lemon flavor and fresh lemon zest mixed in.

Lemon cake with cream cheese icing recipe