CAKE CREAM CHEESE FROSTING RECIPES

Name: Italian Lemon Pound Cake with Lemon Cream Cheese Frosting
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 1 (8 oz.) package cream cheese, softened; 1/4 cup butter, softened; 2 tablespoons lemon juice; 2 teaspoons lemon zest; 1/2 teaspoon vanilla; Pinch of salt; 4-5 cups powdered sugar; 3 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup butter, softened; 2 cups sugar; 3 eggs; 1/2 cup sour cream; 1/4 cup lemon juice; 1/2 teaspoon freshly grated ginger; 2 tablespoons lemon zest; 1 teaspoon vanilla; 1/2 cup buttermilk

ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTIN…

Italian Lemon Pound Cake with Lemon Cream Cheese Frostin… image

This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it's the perfect cake for spring and summer.

Provided by Danelle

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 16

Number Of Ingredients 19

Ingredients

1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla
Pinch of salt
4-5 cups powdered sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1/2 cup sour cream
1/4 cup lemon juice
1/2 teaspoon freshly grated ginger
2 tablespoons lemon zest
1 teaspoon vanilla
1/2 cup buttermilk

Steps:

Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.

Nutrition Facts : Calories 786 calories, CarbohydrateContent 161 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 201 grams sodium, SugarContent 143 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTIN…

Italian Lemon Pound Cake with Lemon Cream Cheese Frostin… image

This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it's the perfect cake for spring and summer.

Provided by Danelle

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 16

Number Of Ingredients 19

Ingredients

1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla
Pinch of salt
4-5 cups powdered sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1/2 cup sour cream
1/4 cup lemon juice
1/2 teaspoon freshly grated ginger
2 tablespoons lemon zest
1 teaspoon vanilla
1/2 cup buttermilk

Steps:

Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.

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