Lemon Cake with Lemon Zest Cream Cheese Icing. Mix in confectioners' sugar; blend in vanilla extract I like the addition of lemon zest to the icing and plan to try it with other recipes. One tip: if you always keep a lemon in the freezer you can grate off. They taste identical to the cake!
You can make the lemon cream cheese filling while that's happening.
Feel free to also season with salt and pepper (or stir in cream cheese for added decadence).
It makes a beautiful cake for a birthday, spring shower, or for your Easter table and I love to serve it with a scoop of citrus sorbet with Meyer lemons.
You can have Lemon Cake with Lemon Zest Cream Cheese Icing using 14 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lemon Cake with Lemon Zest Cream Cheese Icing
- 🢂 1 box of favorite lemon cake mix.
- 🢂 3/4 cup of sour cream.
- 🢂 1/2 cup of vegetable oil.
- 🢂 1/2 cup of water.
- 🢂 1/4 cup of mayonnaise.
- 🢂 3 of eggs room temperature.
- 🢂 2 tsp of vanilla extract.
- 🢂 of For the Frosting.
- 🢂 8 oz of cream cheese, softened.
- 🢂 1/4 cup of butter, softened.
- 🢂 2 1/2 cups of powdered sugar.
- 🢂 1 tsp of vanilla.
- 🢂 3 tbsp of fresh lemon juice.
- 🢂 3 tbsp of lemon zest.
Now, I have to share with you that. It's just creamy enough but bright with lemon flavor, and it adds an additional kick of sweetness to the cakey bars below. In a separate bowl, mix together the eggs, lemon zest, and lemon juice. Pour into flour mixture and beat on medium speed until smooth and creamy.
step by step Lemon Cake with Lemon Zest Cream Cheese Icing
- Preheat oven to 350. Grease a bundt pan.
- Place all cake ingredients in a large mixing bowl. Mix on medium with an electric mixer until all ingredients are combined, pour in bundt pan. Place in oven..
- For the frosting, add the butter, lemon juice and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low gradually add the powder sugar, vanilla and lemon zest. Once combined, turn the mixer up to medium and beat for another two minutes. Spread onto cooled cake then add chocolate chips to cake and serve. Store in refrigerator for up to 5 days. Enjoy!!.
This lemon sheet cake recipe is totally homemade and completely delicious! It's super fluffy and light and perfect for spring. When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Bundt cakes have always been a favorite of mine. They look beautiful and require almost no decorating skills!
