Lemon Cake With Lemon Cream Cheese Frosting Recipes

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LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING



Lemon Layer Cake with Lemon Cream Filling and Frosting image

If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.

Provided by Katie Workman

Time 5h35m

Yield 12 servings

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for buttering the pans
2 3/4 cups cake flour (not self-rising), plus more for flouring the pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
3/4 cup whole milk
1/2 cup granulated sugar
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
2 tablespoons unsalted butter, softened
3 large egg yolks
Pinch of kosher salt
1/2 cup heavy cream
2 cups fresh raspberries
4 1/2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

Steps:

  • For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
  • In a medium bowl, stir together the cake flour, baking powder and salt.
  • Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
  • Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
  • For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
  • Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
  • For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
  • To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
  • Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
  • Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

LEMON LAYER CAKE WITH CREAM CHEESE FROSTING



Lemon Layer Cake with Cream Cheese Frosting image

I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.

Provided by Cupcake Princess

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
  • Stir flour, baking powder, and salt together in a medium mixing bowl.
  • Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
  • Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
  • Divide batter evenly between the baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
  • Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
  • Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g

LEMON CREAM CHEESE FROSTING



Lemon Cream Cheese Frosting image

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Lemon

Yield 15

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Steps:

  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING



Meyer Lemon Cake With Lemon-Cream Cheese Frosting image

Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.

Provided by Baby Chevelle

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup canola oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
1/2 cup fresh meyer lemon juice
1 teaspoon grated lemon zest
2 teaspoons vanilla
1 cup sour cream
1/2 cup unsalted butter, room temperature
6 ounces cream cheese, at room temperature
2 tablespoons fresh meyer lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla
3 cups powdered sugar

Steps:

  • Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
  • Preheat oven to 325°.
  • Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
  • In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
  • On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
  • Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
  • Pour batter into prepared pan.
  • Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
  • Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
  • Invert cake onto wire rack.
  • Leave cake bottom side up to cool.
  • Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
  • Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
  • Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6

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